Zucchini pizza

1. 1 Zucchini≈ $3.00 per kg 250 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Wheat flour 20 g
4. 4 Hard cheesepack 200 g ≈ $2.64 30 g
5. 5 Mozzarellapack 125 g ≈ $1.80 50 g
6. 6 Tomatoes≈ $4.67 per kg 80 g
7. 7 Tomato pastepack 140 g ≈ $1.00 15 g
8. 8 Dried oregano 1 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the zucchini¹, grate on a coarse grater, salt it and let it sit for 10 minutes to release moisture.

2. Squeeze the zucchini¹ shreds firmly to remove excess liquid, pat dry with a towel, and squeeze again if needed.

3. Combine the zucchini¹ shreds, egg, flour, and grated cheese until smooth.

4. Spread the mixture on parchment into a circle about 26–28 cm in diameter, smoothing with a spatula to even thickness.

5. Preheat the oven to 200 °C and bake the base uncovered on the middle rack for 15 minutes, until the edges are lightly golden.

6. Spread the surface with tomato⁶ paste, arrange the tomatoes⁷ and mozzarella⁵, sprinkle oregano, return to the oven and bake another 10 minutes until the cheese melts and edges start to brown.

7. Remove from the oven and let stand for 5 minutes, slice into portions and serve.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.