Looking for a creative and delicious way to use up summer zucchini? This Skillet Zucchini Pizza is the perfect answer! It transforms the humble vegetable into a tender, savory crust for a quick and easy pizza that requires no oven. Topped with flavorful sausages and melted cheese, this dish comes together in just 30 minutes, making it an ideal choice for a busy weeknight dinner. It's a healthier, low-carb take on a classic favorite that doesn't compromise on taste. Get ready to surprise your family with a pizza night they won't forget!
Skillet Zucchini Pizza with Sausages
Ingredients for Skillet Zucchini Pizza with Sausages
- 300 g zucchini (pulp, skin and seeds removed)
- 1 small onion
- 1 chicken egg
- 100 g kefir (a fermented milk drink, can be substituted with buttermilk)
- 70 g quick-cooking rolled oats
- small bunch of parsley
- 1/4 teaspoon baking soda
- 2-3 Molochnye or Doktorskie sausages (Russian-style frankfurters, can be substituted with any cooked sausage)
- 1 tablespoon tomato paste
- hard cheese (like mozzarella or cheddar)
- olive oil, salt, oregano, pepper to taste
How to Make Skillet Zucchini Pizza with Sausages
Peel the zucchini with a vegetable peeler.
Scoop out the soft pulp and seeds with a spoon, leaving only the firm part.
Add chopped onion and 2 tablespoons of chopped parsley to the grated zucchini.
Peel the zucchini with a vegetable peeler. Young zucchini do not need to be peeled; they can be eaten with the skin and seeds.
Cut the zucchini in half. With a spoon, scoop out the soft pulp and seeds, leaving only the firm part.
Grate the peeled zucchini on a coarse vegetable grater. Finely dice a small onion. Finely chop a bunch of parsley. Add the chopped onion and 2 tablespoons of chopped parsley to the grated zucchini. Add salt to taste. Crack in a chicken egg.
Pour in the kefir.
Thoroughly mix the chopped vegetables and liquid ingredients.
Add quick-cooking rolled oats and baking soda to the batter.
Pour in the kefir (a fermented milk drink, you can substitute with buttermilk). Any fermented dairy product will work – prostokvasha (a type of soured milk), ryazhenka (a baked fermented milk), or unsweetened yogurt.
Thoroughly mix the chopped vegetables and liquid ingredients. At this stage, the salt will start to draw moisture out of the zucchini.
Add quick-cooking rolled oats and baking soda to the batter.
Let it sit for 10 minutes for the oats to absorb moisture and swell.
Mix the batter well. Let it sit for 10 minutes for the oats to absorb the moisture and swell.
Spread the batter evenly in the skillet to form a thin pancake-like crust.
Arrange the sliced sausages on top of the crust.
For the sauce, mix thick tomato paste with extra virgin olive oil.
Pour 1 tablespoon of olive oil into a thick-bottomed skillet, spread the oil over the bottom, and pour in the batter. Spread the batter evenly across the skillet to form a thin pancake-like crust.
Slice the sausages into rounds. Arrange the sliced sausages on the crust. Cover the skillet with a lid. While the pizza is cooking, make the tomato sauce with oil.
For the sauce, mix thick tomato paste with extra virgin olive oil. Add 1/4 teaspoon of dried oregano. Season with salt and pepper to taste, and add a pinch of sugar if the paste is too acidic. Mix everything well.
Spread the almost-cooked pizza with the tomato paste and olive oil mixture.
Cook the pizza covered over medium heat for about 10 minutes.
Grate the hard cheese on a fine grater.
Spread the tomato paste and olive oil mixture over the almost-cooked pizza.
Cook the pizza covered over medium heat for about 10 minutes, until the top is set. The bottom of the pizza should be golden brown. Spread the tomato sauce over the pizza. At this stage, make sure the base is cooked through, otherwise it will be difficult to spread the thick sauce.
Grate the hard cheese on a fine grater. Sprinkle the grated cheese over the pizza and cover with the lid again.
Cook covered for another 1-2 minutes until the cheese melts.
Cook covered for another 1-2 minutes, until the cheese has melted. Serve the pizza hot.
And there you have it – a beautiful and delicious Zucchini Pizza, cooked to perfection right in your skillet! This recipe is wonderfully versatile, so feel free to experiment with your favorite toppings. Mushrooms, bell peppers, or different types of cheese would all be fantastic additions. Serve it hot, perhaps with a fresh green salad on the side for a complete and satisfying meal. We hope this creative take on pizza inspires you to explore new ways of cooking with vegetables. Enjoy every cheesy, savory bite!
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