This is a recipe in progress. You use large zucchinis cut into circles and lightly cooked; next top with sauce, cheese and other toppings; then bake until soft and cheese is melted; finally eat and enjoy!
UPDATE 2026: We made these again this year from some really large zucchini. This time I cooked the zucchini in the oven. I turned them over about every 8 minutes until they started to get softened – it sort of has a soft, wet, cooked look, not a dry vegetable look. I did it until maybe half of them were about half wet. Then I topped them with spaghetti sauce. Finally I put on 2 slices of cheese and I baked them until the cheese was melted. It made a good meal.
Ever wonder what to do with those large zucchinis? We recently turned them into mini-pizzas. Here is how we did it:
We cut the zucchini into rounds (a large zucchini gave us about 20 slices) and drizzled them with olive oil, placing them on an oiled sheet. We cooked these at 400F for 9 minutes. Probably they should have been cooked longer, so that they could soften. OR they could have been steamed for 4-8 minutes to also soften them. They will cook more in the next step, but before adding toppings they need to be no longer raw.
Then we flipped them over, covered with a tomato sauce (whatever you use for pizza sauce), and put thinly sliced mozzarella and cheddar cheese on top. (Shredded cheese or other pizza topping would work as well.) We cooked this until the cheese melted and the zucchini was soft.
And that was dinner!
