Pinsa is incredibly versatile: sweet or savory, simple or elaborate. That’s exactly what makes it so popular around the world.
Today, we’re highlighting a vegetable everyone loves: zucchini. The idea came after reviewing 2024 market data: despite a general drop in vegetable consumption, zucchini (along with cucumbers) was the only vegetable to show growth — a sign of how much people appreciate it in healthy, balanced diets.
Whether you’re looking for a light dinner or a creative alternative to pizza, pinsa with zucchini is the perfect base for endless combinations: with mozzarella, cherry tomatoes, salmon, ham or speck. The key lies in ingredient balance and the quality of the zucchini, which takes center stage.
Zucchini: A Star Ingredient
Zucchini is one of the most common vegetables in summer meals. It’s light, versatile, and works in countless preparations. With a mild herbal flavor and soft texture that becomes creamy when cooked, zucchini absorbs other flavors beautifully. It’s low in calories, high in water content, and easy to digest — ideal for light yet tasty dishes.
Its delicate flavor might seem like a limitation, but it’s actually a strength. The secret is in how you cook and pair it. Grilled, baked, stewed or sautéed — each method brings out something different.
Some zucchini-based favorites:
- Zucchini and ricotta pasta: mild meets savory in a simple yet rich first course.
- Baked stuffed zucchini: filled with meat, rice or legumes — a Mediterranean classic.
- Zucchini fritters: crispy outside, soft inside. Perfect as an appetizer or vegetarian main.
- Zucchini cream soup with mint and yogurt: light, fragrant and perfect served cold.
Pinsa with Zucchini: 5 Recipes to Try
Just like pinsa, zucchini is beloved by anyone seeking healthy meals without sacrificing flavor. But making zucchini shine isn’t always easy. Its delicate taste and multiple cooking methods (raw, grilled, steamed, sautéed…) require balance so it doesn’t get lost among stronger ingredients.
Here are five pinsa recipes that highlight zucchini’s flavor with well-balanced combinations — whether you want something light or indulgent.
Pinsa with Salmon and Zucchini
A fresh, elegant, and well-balanced combo. The smoked salmon pairs perfectly with the mild sweetness of zucchini, which is lightly sautéed to preserve texture and color. The result is a flavorful yet light pinsa — rich in protein and healthy fats.
Ingredients:
- Di Marco pinsa base
- 1 medium zucchini
- 80g smoked salmon
- Fior di latte mozzarella
- Extra virgin olive oil
- Lemon zest
- Black pepper
Instructions:
Thinly slice the zucchini and sauté for 3–4 minutes in olive oil — it should stay crisp. Top the pinsa with mozzarella and zucchini, bake at 240°C for 5 minutes. Once out of the oven, add raw salmon, lemon zest, and freshly ground pepper.
Pinsa with Zucchini and Mozzarella
A classic pairing that balances creaminess and freshness. The mozzarella melts over the briefly sautéed zucchini, releasing their aroma while staying light. A simple, vegetarian, family-friendly pinsa — great as a complete meal.
Ingredients:
- Pinsa base
- 2 small zucchinis
- 200g fior di latte mozzarella
- Extra virgin olive oil
- Fresh basil
- Salt
Instructions:
Sauté sliced zucchini with salt for 5–6 minutes. Add diced mozzarella to the pinsa base, top with zucchini, and bake until golden and melted. Finish with fresh basil leaves.
Pinsa with Zucchini and Cherry Tomatoes
Bright, colorful, and super light. The tomatoes add sweetness and acidity, while grilled zucchini brings a rustic flavor. A fiber-rich, low-fat choice.
Ingredients:
- Pinsa base
- 1 large zucchini
- 7–8 cherry tomatoes
- Light mozzarella (optional)
- Oregano
- Extra virgin olive oil
Instructions:
Grill lengthwise zucchini slices. Halve the cherry tomatoes. Top the base with zucchini and tomatoes (add mozzarella if desired), bake, then finish with oregano and raw olive oil.
Pinsa with Grilled Zucchini
If you love roasted flavors, this is your pinsa. Grilled zucchini adds smokiness, pairing well with creamy cheeses like stracchino or robiola. A bold vegetarian recipe — even lower in carbs with less cheese.
Ingredients:
- Pinsa base
- 2 large zucchinis
- 100g stracchino or robiola
- Extra virgin olive oil
- Fresh thyme
Instructions:
Grill thin zucchini slices. Spread cheese on the pinsa, add zucchini and thyme, then bake until golden. Finish with a drizzle of olive oil.
Pinsa with Zucchini and Prosciutto
A timeless combo. Raw prosciutto (added after baking) adds depth and saltiness to balance zucchini’s sweetness. Don’t overdo it — too much prosciutto hides the veg. The result is a full, balanced meal.
Ingredients:
- Pinsa base
- 1 medium zucchini
- 3–4 slices prosciutto
- Mozzarella
- Extra virgin olive oil
- Black pepper
Instructions:
Sauté zucchini slices for 3–4 minutes. Top pinsa with mozzarella and zucchini, bake, then finish with prosciutto and black pepper. Optional: add parmesan flakes.
