This baked zucchini-and-potato “pizza-style” slice is my go-to when I want something crispy on top, tender in the middle, and cheesy without fussing with yeast dough. You mix grated zucchini and potatoes into a simple batter, bake it like a thin tray bake, then finish with Parmesan for that golden, savory top. It’s budget-friendly and great for weeknights, and it uses pantry staples you probably already have. If you enjoy vegetable-forward comfort food, you might also like these easy grated potato pancakes for a similar vibe.
Why This Recipe Is Helpful
- Uses basic, inexpensive ingredients (zucchini, potatoes, flour, water, Parmesan).
- Bakes on one tray, so it’s lower-effort and less messy than stovetop frying.
- Flexible: works as a light dinner with salad or a hearty snack cut into squares.
Best For
Anyone who wants a simple “pizza alternative” that still feels warm, cheesy, and satisfying, especially when you have extra zucchini to use up.
Be Careful If
This includes wheat flour and Parmesan, so it’s not gluten-free or dairy-free. It’s also fairly carb-forward (potatoes + flour), so portion size may matter for some people.
Ingredients
- 2 medium zucchinis (about 1 lb / 450 g total), ends trimmed
- 2 medium potatoes (about 12 oz / 340 g total), divided (some grated, some sliced)
- 1 2/3 cups (200 g) wheat flour (all-purpose/plain flour)
- 1/2 cup (120 ml) water
- 3.5 oz (100 g) Parmesan cheese, grated
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt, to taste
- Black pepper, to taste
- Olive oil, for drizzling (about 1–2 tbsp / 15–30 ml)
Ingredient Notes
- Zucchini moisture matters: squeezing out liquid helps the bake set instead of turning soft and wet.
- Potatoes: use a starchy potato (like russet) for the grated portion; any potato works for the sliced topping.
- Parmesan: brings most of the saltiness—taste before over-salting.
- Herbs: oregano + thyme give “pizza” flavor; you can adjust amounts to your taste.
Kitchen Tools Needed
- Box grater
- Clean kitchen towel or cheesecloth (for squeezing zucchini)
- Large mixing bowl
- Measuring cups/spoons or kitchen scale
- Sheet pan/baking tray
- Parchment paper
- Knife and cutting board
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Line a large baking tray with parchment paper and lightly oil it.
- Grate the zucchini on the large holes of a box grater. Put it in a towel/cheesecloth and squeeze firmly over the sink to remove as much liquid as you can. (This step is the difference between crisp edges and a soggy center.)
- Grate 1 potato (about half the potatoes by weight) into a large mixing bowl. Add the squeezed zucchini and mix.
- Season the base with salt and pepper (go easy on salt because Parmesan is salty).
- Add the water, then stir until the mixture looks evenly moistened.
- Stir in the flour gradually until you get a thick, spreadable batter. It should hold its shape when you smear it on the tray, not pour like pancake batter. If it feels too stiff to spread, add 1–2 tablespoons (15–30 ml) water.
- Spread the batter evenly on the prepared tray into a thin layer (about 1/4 to 1/3 inch / 6–8 mm thick). Smooth the top so it bakes evenly.
- Slice the remaining potato very thinly (about 1/8 inch / 3 mm). Lay slices in a single layer across the top, slightly overlapping like shingles.
- Season the potato topping: drizzle with olive oil and sprinkle with a little salt, pepper, oregano, and thyme.
- Bake for 30 minutes, or until the potato slices are tender when pierced and the edges of the base are starting to brown.
- Add Parmesan: sprinkle the grated Parmesan evenly over the top.
- Bake 10–15 minutes more, until the cheese is melted and golden and the top looks crisp in spots.
- Cool briefly, then slice: let it rest 5–10 minutes so it sets, then cut into squares and serve hot.
Pro Tips
- Squeeze zucchini until it feels noticeably drier; excess water can prevent browning.
- For a crispier bottom, use a dark metal sheet pan and spread the base a bit thinner.
- If your potato slices aren’t soft at 30 minutes, cover loosely with foil for 5 minutes to steam, then uncover and continue baking.
- Let it rest before cutting—hot-from-the-oven slices can fall apart.
Lighter Swaps
- Use part-skim Parmesan if that’s what you keep on hand.
- Keep the olive oil drizzle modest (you can measure 1 tbsp / 15 ml).
- Serve with a big salad to make the plate feel lighter without changing the bake.
Common Mistakes
- Not squeezing the zucchini: the bake can turn wet and dense.
- Spreading too thick: the center may stay gummy while the top browns.
- Over-salting early: Parmesan adds a lot of salt at the end.
Serving Suggestions
Serve with a crunchy green salad, tomato-cucumber salad, or a simple bowl of soup for a cozy meal.
Storage Instructions
Store cooled slices in an airtight container in the fridge for up to 3 days.
Reheating Tips
Reheat on a sheet pan at 375°F (190°C) for 8–12 minutes (or in an air fryer) to bring back crisp edges; the microwave works but softens the texture.
Nutrition Estimate
Per serving (assuming 6 servings):
Calories: ~290
Protein: ~11 g
Carbs: ~45 g
Fat: ~8 g
Values are estimates and may vary by ingredients and portion size.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Cuisine: European-inspired
Course: Main or snack
Calories: ~290
Frequently Asked Questions
Can I make this ahead of time?
Yes. Bake, cool, refrigerate, then reheat in the oven to re-crisp before serving.
Do I have to slice the potatoes on top?
No, but the thin slices give the “pizza topping” look and a nice crisp-tender bite. If you skip them, the bake will be more uniform and softer on top.
Why is my center still soft after baking?
Usually it’s excess moisture (unsqueezed zucchini) or the layer was too thick. Next time squeeze more and spread thinner; you can also bake a bit longer until the edges are deeper golden.
Conclusion
This is a simple, cheap tray bake that delivers a cozy, cheesy “pizza night” feel with everyday vegetables. Once you get the zucchini squeezed well, it’s very forgiving and perfect for slicing and sharing.