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Zucchini Pizza Loaves

 Zucchini Pizza Loaves
"Full of healthy veggies, these loaves taste like indulgent pizzas-even picky eaters go back for seconds. In summer, I assemble and freeze several to serve at winter potlucks and parties." —Trisha Kruse, Eagle, Idaho
8 ServingsPrep: 30 min. Bake: 30 min.


  • 2 medium zucchini, thinly sliced
  • 1 medium onion, finely chopped
  • 1 cup sliced fresh mushrooms
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 medium tomato, seeded and chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 teaspoons Italian seasoning
  • 2 tubes (11 ounces each) refrigerated crusty French loaf
  • 3 slices provolone cheese, chopped
  • 1 ounce sliced turkey pepperoni, julienned
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


  • In a large skillet, saute the zucchini, onion, mushrooms in oil until
  • tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce,
  • tomato, olives and Italian seasoning; remove from the heat.
  • Unroll one loaf of dough, starting at the seam. Pat into a 14-in. x
  • 12-in. rectangle. Sprinkle half of the provolone and pepperoni to
  • within 1/2 in. of edges. Spread with half of the zucchini mixture;
  • sprinkle with half of the mozzarella.
  • Roll up jelly-roll style, starting with a long side; pinch seams to
  • seal. Place seam side down on a baking sheet coated with cooking

2 of 2

Zucchini Pizza Loaves (continued)

Directions (continued)

  • spray. Repeat with remaining dough, pepperoni, cheeses and zucchini
  • mixture.
  • Bake at 350° for 30-35 minutes or until golden brown. Slice and
  • serve warm. Yield: 2 loaves (4 servings each).
Nutritional Facts: 1 slice equals 322 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 801 mg sodium, 42 g carbohydrate, 3 g fiber, 15 g protein.