Marinated zucchini pizza pizza alle zucchine (recipe)

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Marinated zucchini pizza pizza alle zucchine (recipe)
NameMarinated zucchini pizza (pizza alle zucchine)
IngredientsHerb Pizza Dough Olive oil Zucchini Red wine vinegar Garlic cloves Salt Fresh ground pepper Fresh basil leaf
Cooktime (in hours)0.5
Preptime (in hours)0.333333333
Totaltime (in hours)0.833333333
Keto friendlinessKeto friendly
Calories2426.3
Fat270.6
Protein2.5
Carbohydrate6.9
Fiber2
Net carbohydrates4.9
Sugar4.9
Saturated fat37.5
Cholesterol (mg)0
Sodium22.7
Servings4
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC


Marinated zucchini pizza pizza alle zucchine (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Marinated zucchini pizza pizza alle zucchine (recipe)


  1. Have pizza dough at the ready.
  2. Preheat oven to 450 8 F (220 8C). If using a baking stone or tiles, now the time to place in the oven.
  3. Pour oil into a deep frying pan and heat to 350 8F (170 8C). Fry the zucchini slices in the oil, a few at a time, until barely golden, about 2 minutes.
  4. Using slotted spoon, transfer zucchini slices to paper towels to drain.
  5. When all of the slices have been fried, pour off all but about 1 tablespoon of the oil. Return the fried zucchini to the pan and pour in the vinegar. Place over medium heat, add the garlic and cook until the vinegar evaporates and the zucchini begins to darken, about 5 minutes. Season to taste with salt and pepper.
  6. Shape the pizza dough and cover with the zucchini.
  7. Transfer to oven and bakefor 10 minutes. Reduce oven temperature to 400 8F (200 8C) and bakeuntil the crust is golden, about 10 minutes. Scatter the basil over the top and serve immediately.

    Food tags
    European,



Keto-meter rating
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Time:
Prep Time in Hours and Mins:50M

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Contributors: Prab R. Tumpati, MD