easy zucchini pizza melts

for when it's too hot to cook anything for more than 10 minutes.
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easy zucchini pizza melts

make this with sourdough or sandwich thins; part-skim mozzarella or fancy Gruyère; marinara in place of pesto. My recipes are meant to be formulas, not rule books!

see it in action…

easy zucchini pizza melts



  • 1 pound zucchini (about 2 small)
  • 1 teaspoon kosher salt, divided
  • 4 (3/4-inch thick) slices sourdough bread
  • 1/4 cup pesto (storebought or homemade)
  • 1 ounce Parmesan cheese, grated (~1/2 cup)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • freshly-ground black pepper
  • 2 ounces low-moisture mozzarella, shaved, grated, or thinly sliced (~1/2 cup)
  • fresh basil


  • Grate zucchini, toss with 1/2 teaspoon salt, and set aside in a colander.
  • Place bread on a foil-lined baking sheet. Broil in the upper third of the oven, flipping halfway through, until toasted on both sides (watch it carefully so it doesn’t burn). Spread each piece with 1 tablespoon pesto, spreading all the way to edges.
  • Drain zucchini with your hands or wring out in a kitchen towel. Toss with Parmesan, remaining 1/2 teaspoon salt, and seasonings. Divide between toasts, again spreading to the edges.
  • Top with mozzarella and broil until the cheese is melted and browned in spots. Garnish with basil and dig in.



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