Make the most of courgette (zucchini) season by making this light and colourful Courgette and Lemon Pizza in just 10 minutes. A creamy yogurt sauce with lemon for the base, topped with slices of courgette and then a mixture of cheese on top.
Thin slices of courgette make the perfect summer pizza topping. They add plenty of colour, a light but noticeable flavour and they pair beautifully with some soft goats cheese and chives. Use yellow and green courgettes to add nice contrasting colours.
- Ready made pizza base - We like the ready made ones from Northern Dough Co (not an advert - we just really love them) and they save us so much time. you can make your own pizza base if you prefer. Why not try our Wholewheat Pizza Base?
- Greek yogurt - you could swap this for creme fraiche.
- Light mature cheddar - using a strong cheddar like this means you can use less of it. You could use mozzarella instead.
- Lemon juice and zest - This adds a lovely light and fresh flavour.
- Sea salt and black pepper - Season to taste.
- Courgette - We used a small green and small yellow courgette, as the contrast of colours look really nice on this pizza. You could just use a green courgette though, and these are cheaper and available in pretty much all supermarkets. We found yellow courgettes in our local farm shop. Choose ones that are no longer than 8 inches and are free of nicks. A really fresh courgette will have very tiny hairs on the skin.
- Soft goats cheese - Feta works as an alternative.
- Chives - This adds a slight onion flavour and some colour too.
A full ingredients list with measurements is in the recipe card below.
Step by Step
One: Roll the Pizza base out.
Two: In a bowl, mix together the Greek yogurt, half the cheddar, lemon juice, salt and pepper. Spread the mixture evenly across the pizza base.
Three: Add the sliced courgette (zucchini).
Four: Top with the rest of the cheddar and goats cheese.
Five: Sprinkle with chives and put in a preheated oven at for 10 minutes. If the base is still a little soft, put it back in the oven for 5 minutes.
Six: Sprinkle over some more chives and the lemon zest before serving.
Why should you try it?
- A great way to use up courgettes - If you grow courgettes then you will know that they can take over your garden. This is a great way to us up a couple of them.
- Quick - This courgette pizza is ready in just 15 minutes.
- Low in calories - only 306 calories for half a pizza.
- Light and fresh flavours - Pizza doesn't have to be heavy and this is nice and light.
Health benefits of courgettes
Firstly, are they called courgettes or zucchinis? They are essentially the same vegetable but are called different things in different countries. In the UK, they are known as a courgettes, but in the US, they are called zucchini.
Technically though, there is a difference between the two. The names are used to refer to that same plant, but which is growing at a different stage of plant's development. The courgette is younger and therefore slightly smaller than the older and larger zucchini.
For any recipe on this blog that uses courgette we are also referring to a zucchini too. For more UK/US food terms see our chart of food translations.
Courgettes are very low in calories and they have a high water content. They are also super nutritious as they are a great source of vitamins A and C, potassium and fibre.
Make sure to include the skin of the courgette in the pizza, as that is where most of the fibre comes from.
Who says pizza has to have a tomato base? Not us! This creamy base is made out of yogurt and cheese with some lemon stirred through. Keep this pizza vegan and use a soya yogurt (and vegan cheese of course) - it might get a little bit watery after cooking though.
Even if you use Greek yogurt like we did, it will have a little bit of water on top when you pull it out of the oven, but once you slice it off that will just drain off.
It makes such a nice change and compliments the courgette perfectly. Of course you could use a classic tomato pizza sauce, but it's good to think outside the box sometimes and change pizza night up a little.
What to serve with Courgette Pizza
This courgette pizza is best eaten immediately. However, if you do have leftovers then they can be wrapped in foil and stored in the fridge for 2 days. We would recommend eating it cold as the yoghurt doesn't reheat very well.
Frequently asked questions
As long as you use gluten free pizza base and make sure there is no cross contamination, these can be gluten free.
If you use vegan cheese and yoghurt, then yes these can be vegan.
You can use a low fat yoghurt and cheese to make this lower in calories. This is lighter than a takeaway pizza and you can also add lots of vegetables to make it more nutrient dense.
Yes, you can make this a couple of hours in advance and then keep it in the fridge until you are ready to cook it.
• Try to use yellow and green courgettes to give varied colour and flavour. However if you can't find yellow courgettes you can just use green.
• If you don't fancy making this with a yogurt sauce, you could swap it for a classic tomato sauce instead.
• The courgettes may produce some liquid when cooking, so just drain it a little and then put it back in the oven for a little longer.
• Want to make this pizza vegan? Swap the Greek yogurt for soya yogurt and use vegan cheese.
• We drizzled some olive oil over the pizza before serving, but you could leave that out.
• Like some spice on your pizza? Sprinkle over some red chilli flakes before serving.
More courgette (zucchini) recipes
If you’ve tried this courgette zucchini pizza recipe, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.
Courgette (Zucchini) and Lemon Pizza
- 1 Ready made pizza base
- 3 tablespoon Greek yogurt - (heaped)
- 40 g Light mature cheddar
- 1 pinch Sea salt and black pepper
- 0.5 Yellow courgette - small; sliced
- 0.5 Green courgette - small; sliced
- 30 g Soft goats cheese - crumbled
- 1 Lemon - (juice and jest only)
- 3 tablespoon Fresh chives - finely chopped
- Roll the Pizza base out.
- In a bowl, mix together the Greek yoghurt, half the cheddar, lemon juice, salt and pepper. Spread the mixture evenly across the pizza base.
- Add the sliced courgette.
- Top with the rest of the cheddar and goats cheese.
- Sprinkle with chives and put in a preheated oven at 200°C/400°F/Gas 6 for 10 minutes. If the base is still a little soft, put it back in the oven for 5 minutes.
- Sprinkle over some more chives and the lemon zest before serving.
- Try to use yellow and green courgettes to give varied colour and flavour. However if you can't find yellow courgettes you can just use green.
- If you don't fancy making this with a yogurt sauce, you could swap it for a classic tomato sauce instead.
- The courgettes may produce some liquid when cooking, so just drain it a little and then put it back in the oven for a little longer.
- Want to make this pizza vegan? Swap the Greek yogurt for soya yogurt and use vegan cheese.
- We drizzled some olive oil over the pizza before serving, but you could leave that out.
- Like some spice on your pizza? Sprinkle over some red chilli flakes before serving.