used to love those little lunchables pizzas. They were so good, but not at all good for you. So I set out to find something that would remind me of them, but in a healthier way.
These zucchini pizzas are perfect because they’re the same size as the lunchables pizzas, but for a lot less calories. Granted the cheese still isn’t the healthiest thing in the world, but a healthy life is about balance and moderation to me. So I splurge on the cheese and use a healthy veggie as the gateway.
I made two kinds of “pizzas.” One is Hawaiian with the typical ham and pineapple, and the other is like an actual lunchables pizza, using mozzarella and cheddar cheese. Double trouble, double YUM.
• 1 large zucchini
• 1/4 cup tomato sauce or pizza sauce
• 1/2 tbs garlic powder
• 1/3 cup shredded mozzarella
• 1/3 cup shredded sharp cheddar
• 1/4 cup diced pineapple
• 1/8 cup diced ham
• 1 tbs olive oil
Start by moving the oven rack to the top rung and preheat the oven to 350 on the broil setting. Then start slicing your zucchini into rounds. I do mine about a quarter inch thick or so. If they’re too thin, they can either burn or fall apart. And you can use whatever size zucchini you have on hand, I just prefer the big ones as there is more surface room to pile on the toppings 😉
Heat 1 tbs of olive oil in a medium sauce pan or grill pan over medium heat and grill the zucchini slices for 2-3 minutes.
Then flip the slices and grill the other side for an additional 2-3 minutes, or until tender.
Once the slices are fork-tender, transfer them to a lined and oil-sprayed baking sheet.
Add a small spoonful of sauce to each slice and spread it out evenly. Then sprinkle with garlic powder.
Next, add the rest of the toppings. Both cheeses, the ham and the pineapple.
Put the pan into the oven on the top rack for 3-5 minutes (or until the cheese is melted and golden).
Plate em up and enjoy!