Low-Carb Zucchini Pizza
Pan-fried zucchini rounds topped with seasoned eggs, diced tomatoes, herbs, and plenty of melted mozzarella create a satisfying low-carb pizza that is quick, cheesy, and full of flavor. Perfect for weeknights or lighter meals.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 280 kcal
1 | Large nonstick skillet | with lid
1 | Sharp knife | for slicing zucchini
1 | cutting board |
1 | Mixing bowl |
1 | Whisk or fork | for eggs
- 2 | | medium zucchini | sliced into rounds
- 4 | | large eggs |
- 1 | | medium tomato | diced
- 2 | tbsp | fresh parsley | chopped
- 3 | tbsp | herbed cream cheese |
- 1 | cup | shredded mozzarella |
- 2 | tbsp | oil |
- 1/2 | tsp | salt |
- 1/4 | tsp | black pepper |
- 1/4 | tsp | garlic powder |
Slice zucchini into even half-inch rounds.
Heat oil in a large nonstick skillet and pan-fry zucchini until lightly golden.
Whisk eggs with salt, pepper, and garlic powder.
Stir in diced tomato, parsley, and herbed cream cheese.
Pour the egg mixture evenly over the zucchini.
Sprinkle shredded mozzarella on top.
Cover and cook on medium-low until eggs set and cheese is melted and golden.
Rest two minutes, then slice and serve.
Tip: Pat zucchini dry before frying to avoid excess moisture.
Store leftovers in an airtight container in the refrigerator up to 2 days.
Reheat gently in a skillet or microwave to keep the cheese soft.
Use sour cream mixed with dried herbs if herbed cream cheese is unavailable.
Add cooked bacon or sausage for a heartier version.