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Zucchini-pomodoro topping

1
Points® value
Total Time
41 min
Prep
7 min
Cook
34 min
Serves
6
Difficulty
Easy
Calling all tomato lovers! Fire up the skillet and make pizza night even better with this easy Italian inspired recipe that combines zucchini, tomatoes, and herbs for a light and refreshing topping. Delicious on a 12-inch pizza crust, with the tomatoes layered on top of the flat slices of zucchini. Even better? This amazing sauce is vegan and vegetarian friendly, as well as gluten and nut free.

Ingredients

Plum tomato

1 pound(s), ripe, cut in half lengthwise

Rosemary sprig

1 item(s), (5-inch) fresh, leaves chopped

Table salt

½ tsp

Olive oil

1 Tbsp

Uncooked zucchini

2 small, to medium, cut crosswise into 1⁄4-inch slices

Garlic

2 clove(s), or to taste

Fresh oregano

⅛ tsp, 2 (5-inch) sprigs, leaves chopped

Instructions

  1. Preheat the oven to 450°F. Line a broiler pan with foil; spray the foil with nonstick spray.
  2. Arrange the tomatoes, cut-side up, in a single layer on the pan. Roast until tender and lightly charred on the skin side, 20–25 minutes. Sprinkle with the rosemary and 1⁄4 teaspoon of the salt.
  3. Meanwhile, heat a large nonstick skillet over medium heat. Swirl in the oil, then add the zucchini in a single layer if possible, or overlapping a bit, if necessary. Cook, turning the zucchini slices as they brown, about 8 minutes. With a garlic press, crush the garlic into the skillet. Cook 1 minute. Sprinkle with the oregano and the remaining 1⁄4 teaspoon salt.
  4. To Store the Topping: Place each cooled vegetable in an airtight container in the refrigerator for up to two days. Let come to room temperature before using.
  5. Use the Topping On: Half recipe (about 1 pound) Basic Pizza Dough, rolled into a 12-inch circle. Bake on a nonstick pizza pan or baking sheet in a 500°F oven, about 8 minutes, then top with the zucchini and tomatoes and bake until crisp, 4 to 6 minutes. For a quick pizza, layer the zucchini and tomatoes on a warmed 10-ounce thin prebaked pizza crust and bake in a 425°F oven until hot, 6 to 8 minutes. Yields generous 1⁄3 cup per serving.

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