Zucchini Crescent Pizza

Perfect for breakfast, lunch or dinner this zucchini crescent pizza is easy to make and incredibly delicious. Made from a few simple ingredients, this is one of those recipes you’ll turn to time and time again. I enjoyed mine for breakfast with a hot cup of coffee, but this would also go great for brunch with a tasty mimosa. It’s always the right time to serve this delicious zucchini crescent pizza! 

Zucchini Crescent Pizza – Healthyish Foods

I love this recipe because it includes delicious, tender zucchini! I don’t know about you guys, but I always have loads of zucchini from the garden in the Summer. I hate wasting it, so this is the perfect way to use a lot of zucchini in one delicious recipe. It’s light, crispy on the outside and cheesy in the center. What more can you ask for from a pizza?

Zucchini Crescent Pizza – Healthyish Foods

Looking for other tasty brunch ideas? Try my sour cream coffee cake loaf or my one bowl banana oat pancakes! Both will keep your guests happy and full. 

Zucchini Crescent Pizza – Healthyish Foods
Zucchini Crescent Pizza – Healthyish Foods
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Zucchini Crescent Pizza

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Breakfast, Lunch
Cuisine: American
Keyword: zucchini pizza
Servings: 6 people

Equipment

  • baking tray
  • saute pan
  • mixing bowl
  • mandoline

Ingredients

Zucchini Mixture and Crescent Rolls:

  • 2 cans of crescent rolls
  • 1 tablespoon butter
  • 7 small-medium sized zucchini
  • 1 onion – white or yellow diced small about 1 cup
  • 2 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • Cracked black pepper

Cheese Sauce:

  • 1 cup mayo
  • 8 ounces cream cheese
  • 1/2 cup parmesan cheese extra for garnish

Toppings:

  • chives to your liking
  • 2/3 cup shredded mozzarella

Instructions

  • Preheat the oven to 375 degrees.
  • Remove the crescent rolls from the refrigerator and let them sit for 5 minutes before opening.
  • Press the crescent rolls into the baking tray, making sure to seal the seams with your fingers. No need to spray the tray with cooking spray. Set aside.
  • Using a mandoline slice the zucchini into even sized rounds. Repeat until all the zucchini are sliced.
  • Next, in a large saucepan add the butter, diced onion and minced garlic. Stir together.
  • Then, add the zucchini, oregano, pepper and parsley and cook in the pan for 10 MINUTES ONLY!
  • While the zucchini is cooking quickly mix together the cheese sauce in a small mixing bowl. Add together the mayo, cream cheese and parmesan cheese. Stir until well combined.
  • Next, you’ll evenly smear the cheese sauce on top of the crescent rolls.
  • Top with the zucchini onion mixture. Making sure the zucchini is spread out over the entire tray.
  • Top with some shredded mozzarella and bake for 20 minutes. I broiled mine for an additional 2 minutes to get the cheese extra bubbly on top. Just be careful that the dough doesn’t get too brown.
  • Finish with fresh chopped chives, and extra parmesan cheese.
  • Serve immediately and enjoy!
Sarah Thomas-Drawbaugh

Author: Sarah Thomas-Drawbaugh

Sarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!

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