20 Minute Zucchini Pita Pizzas
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.
- 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
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! ~KatiePrint
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!
- 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
- 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.
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
- 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