20 minute zucchini ribbon pita pizzas
by Katie Webster
May 10, 2017 (updated 1/11/22) Jump To Recipe
These 20 minute Zucchini Ribbon Pita Pizzas are a super fast, vegetarian weeknight meal. They are so easy to make, and my whole family loved them. They will be making a regular rotation throughout zucchini season! That’s for sure.
With evenings busier than ever, we have fallen in love with these 20 Minute Zucchini Ribbon Pita Pizza! Note: They actually only really take 15 minutes, but you do have to preheat the oven, that’s why they’re 20 minutes.
As much as I would always love to have all the time in the world to knead pizza dough from scratch and home-made pizza sauce, I don’t! So these pita pizzas with purchased sauce are just what I need this month!
How To Make These Pita Pizzas with Zucchini Ribbons
- 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.
- 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 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.
- 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.
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.
Don’t miss The Ultimate Guide to Zucchini for more about this awesome veggie.
Thanks for reading. Please leave a star rating and review below if you make this recipe!
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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 a super fast, vegetarian weeknight meal that is also kid friendly. They will be making a regular rotation throughout zucchini season!
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 mild feta cheese, preferably goat feta
- 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.
- 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.