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If you love the flavor of pizza, you’re going to love these pizza-roasted vegetables. They taste like pizza, but without the greasy crust. (And with more nutrition!)
I make this easy dish at least once a week. You can make a big batch and serve it as a main course (I can eat the whole pan by myself!), or you can serve it as a side dish. Either way, it’s a delicious way to eat more vegetables.
How to Make Pizza Vegetables
To make these pizza vegetables, you’ll need to chop your veggies into bite-sized pieces. You can use any vegetable you like for this, but I’ve found that cauliflower and zucchini have a pretty neutral flavor and work well. You can also roast any pizza toppings you like along with them, such as bell peppers, olives, red onions, and more.
Toss them in your favorite marinara sauce, then roast them until tender and top them with cheese and any other pizza toppings you like. So simple, yet so delicious.
Because this dish is so simple, it’s important that you use ingredients that you love. I like to use a fat-free marinara sauce with no added sugar to keep this dish as healthy as possible, but I think a thicker pizza-style sauce would also work. (Keep in mind that the marinara sauce dries out as it bakes on the vegetables, so you won’t wind up with a watery result.)
As written, this dish is properly combined so you can enjoy pizza flavors without slowing down your digestion. When you serve it with cheese it’s in the animal protein category, but if you skip the cheese it’s a neutral dish. You can top the veggies with a vegan cheese sauce, if you prefer.
Ingredients
- 3 zucchini , cut into half-moons (or other non-starchy vegetable)
- 1 cup marinara sauce (no added sugar)
- 2 ounces parmesan , shredded (or other cheese of choice)
- any other pizza toppings you love
Instructions
- Preheat the oven to 350ºF. Slice the zucchini into coins about 1/2-inch thick, then cut the coins in half to make half-moon shapes.
- Transfer the cut zucchini pieces to a baking sheet and pour some marinara sauce over the top. (The amount of marinara sauce listed is just a suggestion-- use as much or as little as you like, making sure that the vegetable pieces all get coated in sauce.) Use a spatula to toss the zucchini several times to make sure the vegetables are coated well.
- Spread the coated vegetables into a single layer on the baking sheet for even cooking. Place the pan in the oven and bake at 350ºF for 20 minutes. When the time is up, use a spatula to flip the zucchini and continue cooking until the zucchini are as tender as you like, 5 to 10 more minutes.
- When the vegetables are tender, remove the pan from the oven and use a spatula to serve the warm vegetables right away. Top them with cheese, and any other toppings you like, then dig in!
Nutrition
Per serving: Calories: 190, Fat: 8g, Carbohydrates: 16, Fiber: 4g, Protein: 15g
Recipe Notes:
- As mentioned above, feel free to use any other vegetable you like, roasting until they are tender. (Cauliflower is another favorite, but this is a great way to use up zucchini in the summer!) This is simply a delicious method for serving vegetables, so feel free to adapt as needed.
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Reader Feedback: What’s your favorite way to prepare vegetables?
Can you tell me the benefits of goat cheese over dairy cheese? I see it in a lot of your recipes so figured there must be a reason. 🙂 Also, with the yeast, do you sprinkle that on after it’s done cooking?
Yes, please see my FAQ page: https://detoxinista.com/frequently-asked-questions/
Thank you! Just bought some at the Farmers Market! This recipe is fabulous, by the way. 🙂
I too made this with a homemmade sauce and Daiya cheese. What a great way to address pizza cravings! I’m very happy I found this recipe!
Made these tonight, used a tiny bit of smoked gouda ad we didnt have any goat mozza but it was amazing! the marinara with the zucchini was so yummy, you dont even need cheese!
I literally had to fight my boyfriend for these! We’re both lactose free (and I’m doing the Candida cleanse) so while I made homemade marinara (tomato paste, garlic, onions and fresh herbs from the garden) for his pasta dinner, I used some to make these mini pizza’s with daiya cheese for myself and couldn’t beleive how much they actually tasted like pizza… YUM!
I don’t know if I should thank you or be pissed because of you.
It’s summer here in France. The last past days were really hot (more than 30˚C) and I HAD to turn on my oven.
Why?
Because I got addicted to these roasted veggies and … the garden is full of fresh zucchinis.
So I have to make that recipe … almost every day. Can’t get enough of it.
Thank you 🙂
I just made these. WOW! They were so yummy. My non-veggie kids even ate them and asked for more. Thanks Megan! I am a recent (3 weeks) gluten free, vegetarian. I was having significant thyroid symptoms, with a properly functioning thyroid. I finally got tired of trying to convince my doctor that something was wrong, and started doing research. I decided to change my diet. I figured that it could not hurt, and maybe it would actually help. I am pleased to report that all symptoms have gone away and I am losing weight to boot. Your site has really helped me out. Good for you can also be good tasting. Thanks!!
When you say “toss” a second time with spatula, do you mean flip them over or actually toss them in the sauce again, them put them back into the oven?
I flip them in the sauce that’s already in the pan, then return to the oven for the rest of the baking.
I am making this tomorrow night!
Hope you enjoy! I think I could eat this every. single. night. 😀
I tried this the other night, it was perfect!
THIS IS BRILLIANT. I cannot wait to try it. THANK YOU.
Seriously. My boyfriend gets thin-crust pizzas made with whole-wheat wraps for the crust ALL THE TIME and I sit by and jealously suffer. I’ve even occasionally stolen a few pieces of melted cheese from the baking sheet.
This is so brilliant. You have no idea how happy you have made me.