This one’s cozy, cheesy, and loaded with inflammation-fighting ingredients while still giving major pizza vibes.
Ingredients
- 3 medium zucchinis, thinly sliced (rounds or half-moons)
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
For the sauce - 1 1/2 cups crushed tomatoes (no sugar added)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- salt to taste
For the topping - 1 1/2 cups shredded mozzarella (or dairy-free mozzarella)
- 1/3 cup grated parmesan
- 1/2 cup mushrooms, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup olives, sliced
- 1/4 cup bell peppers, thinly sliced
- 1/4 cup fresh basil leaves
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Toss zucchini slices with olive oil, salt, pepper, oregano, turmeric, and garlic powder.
Arrange zucchini in a single layer on a baking sheet and roast for 10 minutes to release moisture.
Meanwhile, heat olive oil in a saucepan. Add garlic and sauté for 30 seconds.
Stir in crushed tomatoes, basil, oregano, red pepper flakes, and salt. Simmer 8–10 minutes.
Layer half of the zucchini in the baking dish.
Spoon half of the sauce over zucchini.
Sprinkle half of the mozzarella and parmesan.
Add mushrooms, onion, olives, and bell peppers.
Repeat layers once more.
Bake uncovered for 25–30 minutes until bubbly and lightly golden.
Rest for 10 minutes before slicing.
Garnish with fresh basil and serve warm.
