Pizza Squash
Recipe developed for Planted Garden Co. kitchen gardens: SUMMER HARVEST
This Pizza Squash is a simple, seasonal recipe that makes the most of ripe tomatoes, fresh herbs, and summer squash. Halved zucchini or yellow squash become the base that captures the familiar flavors of pizza—without any dough. Fresh mozzarella melts over the squash, while juicy tomato slices roast on top.
A mix of chopped fresh oregano, rosemary, thyme, and chives, plus a sprinkle fennel seeds adds depth and aroma, balanced by a light sprinkle of crushed red pepper and parmesan. These herbs bring vibrant character to the dish without overpowering the vegetables.
Once baked, the squash is topped with shredded basil and a drizzle of balsamic vinegar. These final touches add brightness and a touch of acidity that ties everything together. The flavors are concentrated but fresh, with the richness of cheese balanced by the herbs and the squash itself.
Pizza Squash works well as a vegetarian main course or a hearty summer appetizer or snack. It’s a great way to use the zucchini and tomatoes that are often overflowing in gardens and markets at this time of year. With its balance of textures and distinct, herb-forward flavor, this dish offers a fresh take on familiar ingredients—centered around what’s in season and easy to prepare.
Pizza Squash
Ingredients
- 4 medium medium yellow squash and/or zucchini
- 1 Tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 8 ounces fresh mozzarella cut in 8 slices
- 2 medium tomatoes cut in 8 slices and lightly sprinkled with garlic powder, salt, and pepper
- 1 ½ Tablespoons finely chopped fresh oregano
- 1 Tablespoon finely chopped fresh rosemary
- 1 Tablespoon fresh thyme leaves
- 1 Tablespoon finely chopped fresh chives
- 2 teaspoons fennel seeds
- 1 ½ Teaspoons crushed red pepper
- ¼ Cup grated parmesan
- ½ Cup shredded fresh basil leaves
- 1 ½ Tablespoon balsamic vinegar
Instructions
- Preheat oven to 425℉. Place a piece of parchment on a baking tray for easy clean-up.
- Take tomato slices, cut each in half, and then press gently between paper towels to absorb extra liquid. Set aside.
- Cut each squash in half lengthwise. On the skin-side of each half, cut a slice to form a level base so that they don’t tip when baking.
- Place squash halves, skin-side down, on baking tray. Brush flesh of each with olive oil and sprinkle with salt, pepper, and garlic powder.
- Cut each cheese slice in half so they better fit on squash. Place two cheese halves on each squash followed by two tomato halves. Sprinkle oregano, rosemary, chives, thyme, and fennel seeds evenly over the squash. Finish each with a sprinkle of red pepper flakes and parmesan cheese.
- Bake for 10-15 minutes, checking for doneness by poking with fork. Remove from oven and top each squash slice with shredded basil and a drizzle of balsamic before serving. Serve warm.
Notes
- Try other toppings that you like on pizza – olives, mushrooms, bell peppers, etc.
- I like to use a thicker, aged balsamic for the drizzle on these.
- Add a big green salad to make this a meal.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Why I Love These Pizza Squash Slices
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