Pizza With Zucchini, Feta, Lemon, and Garlic Recipe

J. Kenji López-Alt

Why This Recipe Works

  • Salting the zucchini and squeezing it rids it of the excess moisture that can lead to a watery pizza.

The secret to great zucchini pizza is to remove as much liquid from the zucchini as possible before topping the pizza. Our technique gives you a nice crunch along with fresh, sweet, caramelized zucchini flavor.

Recipe Details

Pizza With Zucchini, Feta, Lemon, and Garlic Recipe

Active 60 mins
Total 3 hrs
Serves 4 to 6 servings


  • 1 recipe Neapolitan pizza dough, or 2 pounds store-bought pizza dough

  • 1 large zucchini (about 12 ounces), thinly sliced and cut into 1/4-inch-thick matchsticks

  • 8 medium cloves garlic (2 minced, 6 thinly sliced), divided

  • 1 teaspoon kosher salt, plus more for sprinkling

  • 1 pound fresh mozzarella, torn into rough chunks and drained

  • 1 lemon, very thinly sliced, seeds removed

  • 8 ounces goat or sheep's milk feta cheese, roughly crumbled into 1/2-inch pieces

  • 4 tablespoons extra-virgin olive oil, for drizzling, divided

  • 1/2 cup thinly sliced scallions, white and light green parts only


  1. Divide dough into four equal parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking.

  2. Combine zucchini and minced garlic in a medium bowl. Add 1 teaspoon kosher salt and toss to coat. Transfer to a strainer and set over the bowl. Let rest for 30 minutes. Squeeze zucchini with your hands to remove all excess moisture. Transfer zucchini to a paper towel–lined plate and set aside until ready to use.

  3. Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert.

  4. When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

  5. Preheat broiler to high. Spread 1/4 of mozzarella over pizza, followed by a few lemon rings, 1/4 of zucchini, 1/4 of feta, and 1/4 of thinly sliced garlic. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil.

  6. Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.

  7. Sprinkle with scallions, slice, and serve immediately.

  8. Repeat steps 4 through 7 for remaining pizzas.

Special equipment

wood and metal pizza peels, Baking Steel, pizza cutter (see note)


For best results, bake pizza using a KettlePizza and Baking Steel setup.

This Recipe Appears In

Nutrition Facts (per serving)
743 Calories
32g Fat
90g Carbs
28g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 743
% Daily Value*
Total Fat 32g 41%
Saturated Fat 11g 56%
Cholesterol 56mg 19%
Sodium 1206mg 52%
Total Carbohydrate 90g 33%
Dietary Fiber 7g 26%
Total Sugars 13g
Protein 28g
Vitamin C 82mg 408%
Calcium 455mg 35%
Iron 6mg 31%
Potassium 615mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)