20 Minute Zucchini Pita Pizzas
by Katie Webster
May 10, 2017 (updated 4/11/23) Jump To Recipe
These 20 Minute Zucchini Pita Pizzas are an easy vegetarian meal your whole family will love. You simply top whole-wheat pitas with marinara sauce, thin ribbons of zucchini, mozzarella, feta and a sprinkling of oregano and then bake. A vegetable peeler is all you need to make those pretty zucchini ribbons!
Table of contents
Why We Love This Recipe For 20-Minute Zucchini Pita Pizzas
As much as I would love to have all the time in the world to knead pizza dough from scratch and make homemade pizza sauce every night, I don’t! So these zucchini pita pizzas with store-bought sauce are just what I need when I’m craving a quick dinner and some carbs.
Recipe Highlights
- Vegetarian and kid friendly
- Another way to use zucchini
- Since they’re made on pitas, everyone gets their own pizza
- 20 minutes to make, including time to preheat your oven
More Pizza Recipes to Try
Key Ingredients For These Zucchini Pita Pizzas
- Pita Breads: Look for 6-inch pitas. For a nutrient and fiber boost opt for whole grain as opposed to white pita breads.
- Marinara or Tomato Sauce: Use your favorite jarred sauce.
- Shredded Part-Skim Mozzarella Cheese
- Zucchini: You’ll only need one small zucchini for this recipe.
- Crumbled Feta Cheese
- Fresh Oregano: Don’t feel like buying fresh oregano? Use 3/4 teaspoon dried oregano instead.
- Ground Black Pepper
Ste-by-Step Instructions To Make This Healthy Pita Pizza Recipe
Step 1: Preheat oven
Arrange one of the oven racks in the bottom third of the oven. This will help the pitas crisp up on the bottom. You need a nice hot oven to help them crisp too. So make sure to preheat the oven to 425 degrees F.
Step 2: Assemble pizzas
Lay your pita breads on a large rimmed baking sheet lined with parchment or foil. (To make clean up easier.) Spread tomato sauce over the pitas, leaving the edges clean and dividing the sauce evenly and then top with the mozzarella cheese. Divide the zucchini ribbons over the cheese. Top with feta, dividing evenly. Sprinkle with oregano and pepper.
Step 3: Bake zucchini pita pizzas
Transfer the baking sheet to the bottom rack of the oven and bake until the cheese is melted and the pitas are browning along the edges, 7 to 10 minutes.
FAQs and Expert Tips
If you assemble them ahead you are not going to get a good crisp on the pita. These are best served fresh and hot from the oven and since they only take 20 minutes to make, we don’t recommend making them ahead.
Refrigerate leftovers in an airtight container for up to 3 days.
You can substitute cheddar, Monterey-jack, fontina or any other cheese that melts well for the shredded mozzarella. Instead of the feta, add small diced pieces of fresh mozzarella or fresh smoked mozzarella. If you want to make these vegan, skip the feta and mozzarella and use your favorite grated vegan cheese.
Alternative Topping Ideas
- Try jarred white sauce, basil pesto, sundried tomato pesto or even pureed jarred roasted red peppers instead of the marinara.
- Skip the zucchini and try these toppings instead: sliced tomatoes, caramelized onions, mushrooms, broccoli, spinach, prosciutto or cooked sausage.
More Zucchini Recipes
- This super fast Sauteed Zucchini with garlic and herbs is ready in less than 15 minutes and makes a great side dish for zucchini season.
- This Zucchini Chocolate Chip Bread and this Zucchini Oat Bread are two of my favorite quick breads.
- This Healthy Zucchini Casserole is on repeat on our menu lately. We love the cheesy topping!
- If you like zoodles, check out these No-cook zucchini noodles with pesto or my zucchini ribbon salad with hazelnuts. Both are raw and great for hot summer nights.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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20 Minute Zucchini Ribbon Pita Pizzas
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
These 20 Minute Zucchini Ribbon Pita Pizzas are an easy vegetarian meal your whole family will love. You simply top whole-wheat pitas with marinara sauce, thin ribbons of zucchini, mozzarella, feta and a sprinkling of oregano and then bake. A vegetable peeler is all you need to make those pretty zucchini ribbons!
Ingredients
- 4 6-inch pita breads, whole grain if desired
- 2/3 cup Marinara or Tomato Sauce
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 small zucchini, cut into ribbons with a vegetable peeler
- ½ cup crumbled feta cheese
- 2 teaspoons chopped fresh oregano
- Freshly ground black pepper
Instructions
- Arrange oven rack in the bottom third of the oven. Preheat oven to 425 degrees F.
- Lay pita breads on a large rimmed baking sheet lined with parchment or foil. Spread tomato sauce over the pitas, leaving edges clean and dividing the sauce evenly. Top with mozzarella cheese. Divide the zucchini ribbons over the cheese. Top with feta, dividing evenly. Sprinkle with oregano and pepper.
- Transfer the baking sheet to the bottom rack of the oven and bake until the cheese is melted and the pitas are browning along the edges, 7 to 10 minutes.
Notes
Make-Ahead: They are best served fresh and hot from the oven, but you can assemble them ahead of time and bake them whenever you’re ready to eat.
Assemble and individually freeze for up to 2 months, if desired (bake as instructed).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 pizza
- Calories: 311
- Sugar: 2 g
- Sodium: 818 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 17 g
Keywords: Pita Pizza,zucchini pizza
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
Made this for lunch today, delicious! I used spinach instead of zucchini, goat cheese instead of feta, added grill chicken and garlic red peppers. What ever was in the frid. Easy as pie to make.
★★★★★
That’s awesome, Maria. Thank you for trying my recipe!
Really enjoyed! Easy, tasty and delicious. Thank you Katie!
★★★★★
Thank you Cheryl. Have a good one!
Delicious! Loved the flavor combination of the mozzarella and feta cheeses. Quick and easy, perfect!
★★★★★
I am so happy to hear you liked it Cheryl! Yay! Thanks for rating here on the blog. I appreciate it and it helps so much!
This looks really good. It’s easy to prepare. Perfect for a quick healthy fix. Can’t wait to try it.
Thanks so much Sheila! So glad you stopped by!
I’ve never actually heard of time blocking but I already have been doing something similar. But your way sounds a lot more effective. I love pizza and these sound perfect with zucchini ribbons and super easy. Perfect for a quick easy weeknight meal.
Whatever works! I am so glad I found it. We have been pulling zucchini in from the garden every day, so they are also a life sizer to use up those zuchs!
I’ve been doing time blocking for a while but there are times when I have a moment when I get distracted by something else which means I lose my precious time 🙂 Love the mini pizzas – they are a perfect party food!
That’s always a problem with working online. That happens to me too, but I sometimes think it’s because I may have over committed myself. Now I like to blend my days between computer work, cooking and photography instead of all one or the other.
We must have listened to the same podcast–because yes, I time-block since listening to a podcast and it has changed my life for the better. And this pizza, hello YUM! And easy enough to get done in my time block for lunch 😉
It’s the best! I seriously just spent an hour yesterday working on my fall schedule. I was so overwhelmed before I did, now I’m like, I got this!
I just love how quick these are to prepare!! And your photos are absolutely stunning; I want to reach right through the screen and grab a pita pizza right now!
Thanks so much!
Now I need to get on board with this whole time blocking dealio – cos staying up late to finish projects and juggling my daughter’s end of high school activities is giving me grey hairs – or maybe that’s just cos am getting old! 🙂 Either way – this 20 minute meal not only sounds delicious – and gosh – it’s a stunner to look at – I won’t be wasting any time throwing this together!
Here’s hoping your schedule eases up soon, Katie!
Just when it does, I fill it back up again!
YUM! This is my kind of recipe. I love pita pizza, especially with veggies on top!
Thank you Liz! The whole family agrees that pita pizzas are the best.
I’ve had to be VERY strict with myself about how many tasks I throw in a day, reoccurring google and co-schedule are my life lines!
I tend to over commit myself, so this is a good way to keep myself in check. Yesterday I spent hours creating a spreadsheet with all of the content I have to develop, and then blocked it all in. I feel like a million bucks now. Hah! Oh, and I totally agree about reoccurring tasks. That helps so much! I haven’t used co-schedule in forever, sounds like you’re happy with it. Wonder if it would be worth it to start up again… hmmmm.
These look so delicious! I love the super thin shaved zucchini slices. I’ve never tried that before, so I’ll need to give it a shot.
Thanks so much Karyl. I’ve been using zucchini ribbons in a few ways lately. They are so light and easy to make.