In Partnership with Cabot Creamery Cooperative
Get ready to elevate your pizza night with this delicious Zucchini and Cheddar Crusted Pizza made on your Traeger! Featuring fresh zucchini from the farmer’s market and Cabot Creamery Cooperative’s delicious cheddar and mozzarella cheeses, this dish is a game changer for pizza lovers.
PIZZA NIGHT IS A REGULAR AROUND HERE
As a dad and teacher, I know how important it is to make family meals that are both fun and easy. This Zucchini and Cheddar Crusted Pizza on the Traeger is the perfect solution. It’s packed with fresh ingredients, and the best part is that the kids can help with the preparation! This recipe combines the healthy goodness of zucchini with the rich flavors of Cabot’s cheddar and mozzarella cheeses, making it a dish the whole family will love. Plus, cooking on the Traeger gives it a smoky flavor that you can’t get in a regular oven.
TASTY PIZZA WITH A VEGGIE TWIST
Pizza is a classic favorite in many households, but traditional pizza crust can often be heavy and loaded with carbs. By using zucchini, we’re creating a lighter and healthier alternative without sacrificing flavor. The combination of Cabot’s Alpine Cheddar and mozzarella not only adds a creamy texture but also complements the zucchini beautifully. This dish is a great way to sneak in some veggies while still satisfying those pizza cravings.
FRESH PRODUCE FOR INSPIRATION
This recipe was inspired by a recent trip to the farmer’s market, where we picked up some vibrant, fresh zucchini. As I wandered through the stalls, I knew I wanted to create something that highlighted this beautiful vegetable. After a little brainstorming, I decided to make a pizza crust using zucchini and cheese, leveraging the fantastic flavors of Cabot Creamery’s cheeses. With my family’s love for pizza and my desire to keep meals healthy, this dish was a perfect match!
A VEGGIE-FORWARD RECIPE
While my family loves the hearty, meat-heavy recipes that I often share, it’s refreshing to mix things up with a veggie-focused dish like this Zucchini and Cheddar Crusted Pizza. Incorporating more vegetables into our meals not only provides a healthier balance but also introduces exciting flavors and textures.
This pizza is a perfect example of how delicious and satisfying a plant-based option can be. The zucchini crust is light yet filling, and the combination of Cabot cheeses elevates it to a whole new level of flavor that even the most dedicated meat lovers can appreciate.
Our kids, Beatrice and Bodie, have become huge fans of this pizza. They love getting involved in the cooking process, from grating the zucchini to choosing their favorite toppings. It’s a win-win: they’re excited about helping in the kitchen, and we can sneak in some extra veggies without any complaints.
This Zucchini and Cheddar Crusted Pizza is not only a fun family meal but also a delicious way to encourage our little ones to embrace healthier eating habits. With this recipe, we’re proving that a veggie-focused pizza can be just as satisfying and enjoyable as any meat-laden dish.
A FEW SIMPLE AND HEALTHY INGREDIENTS
For the crust, you’ll need two large zucchini, which you will grate, salt, and squeeze dry to remove excess moisture. Combine them with half a cup of flour, a mixture of two cups of cheeses (Cabot’s Alpine Cheddar, mozzarella, and a bit of parmesan), my secret ingredient, Garlic Junkie seasoning, and two eggs.
This blend creates a flavorful, cheesy base that’s sure to impress. For the toppings, feel free to use your favorites—our go-to includes tomato sauce, pepperoni, sausage, and plenty of additional Cabot mozzarella cheese.
DON’T SKIP SWEATING YOUR ZUCCHINI
Shredding zucchini from the farmer’s market on a box grater is a straightforward process that brings out the best in this fresh summer vegetable. Start by washing the zucchini thoroughly, then grab your box grater and shred the zucchini directly into a large bowl. The box grater is perfect for achieving a consistent texture, which is important for recipes like your cheddar and zucchini crusted pizza. As you shred, you’ll notice the zucchini releases some moisture, but there’s still more to be removed to avoid a soggy crust.
Once the zucchini is shredded, it’s time to salt it. Generously sprinkle salt over the zucchini in the bowl, then give it a good toss to ensure the salt is evenly distributed. The salt draws out excess moisture, which is crucial for the zucchini to crisp up nicely in your pizza crust. Let the salted zucchini sit for about 20-30 minutes. During this time, the zucchini will start to “sweat,” releasing even more water.
After the zucchini has rested, transfer it to a colander lined with paper towels. The paper towels will absorb the moisture, but to get the zucchini as dry as possible, you’ll need to use your hands. Grab a handful of zucchini and squeeze out the excess water over the sink. Continue this process until you’ve worked through all the shredded zucchini. This step is essential for achieving a crisp and flavorful crust when baking your cheddar and zucchini pizza.
Grate the zucchini Salt the zucchini to draw out liquid 
Wring out the zucchini in a colander
ONLY THE BEST CHEESE FOR OUR FAMILY
When it comes to cheese, my family has a special place in our hearts for Cabot Creamery Cooperative. Known for their commitment to quality and flavor, Cabot cheeses have become a staple in our kitchen. Whether we’re whipping up a quick weeknight dinner or experimenting with new recipes on the Traeger, we always reach for Cabot’s rich and creamy varieties. Their cheeses are not only delicious but also made from milk sourced from family-owned farms, which resonates with our values of supporting local and sustainable agriculture.
One of our favorites is Cabot’s Alpine Cheddar, which adds a robust flavor to any dish. We often incorporate it into our Zucchini and Cheddar Crusted Pizza, where its sharpness perfectly complements the other ingredients. The texture and meltability of Cabot’s mozzarella make it a go-to for our family pizzas as well, ensuring that every bite is gooey and satisfying. The quality of Cabot cheeses shines through, elevating our meals and making even simple dishes feel gourmet.
As a family that loves to cook together, we appreciate how versatile Cabot cheeses are. Whether we’re using them in a creamy mac and cheese, a zesty cheese dip, or sprinkling them over grilled vegetables, Cabot offers a range of flavors that keep our meals exciting. Plus, knowing that we’re using a product from a cooperative of farmers gives us peace of mind that we’re making responsible choices for our health and supporting our community.
Ultimately, Cabot cheeses not only taste fantastic but also bring our family together in the kitchen. Cooking is more than just a necessity for us; it’s an opportunity to bond and create lasting memories. With Cabot cheeses as our secret ingredient, every meal becomes a celebration of flavor and family time.
QUICK AND SIMPLE STEPS
To make the crust, start by grating the zucchini and salting it generously in a bowl. Let it sit for about 20 minutes to draw out the moisture. After that, squeeze the zucchini using a paper towel and colander to remove as much liquid as possible—this step is crucial for a firm crust. In a separate bowl, combine the dried zucchini with eggs, flour, cheeses, and Garlic Junkie seasoning. Once well mixed, you’ll have your crust mixture ready to go. Preheat your Traeger to 400°F and prepare a cookie sheet lined with parchment paper. Spray the parchment with non-stick spray to ensure your pizza crust doesn’t stick.
PRIMARY INGREDIENTS
- 2 large zucchini (grated, salted, and squeezed dry)
- 1/2 cup flour
- 2 cups cheese (mixture of Cabot’s Alpine Cheddar, mozzarella, and parmesan)
- 2 eggs
- Garlic Junkie seasoning
Why Cooking Zucchini and Cheddar Crust Pizza on the Traeger Works
Cooking this Zucchini and Cheddar Crusted Pizza on the Traeger gives it a unique flavor that you just can’t achieve in a regular oven. The indirect heat and smoke from the Traeger allow the crust to become crispy on the outside while remaining soft and cheesy on the inside. The high temperature also ensures that the cheese gets perfectly melted and bubbly, creating a pizza experience that’s hard to beat. Plus, you get the added benefit of that amazing grilled flavor, making every bite irresistible.
STEP-BY-STEP
- Prepare the Zucchini: Grate the zucchini and place it in a bowl. Salt generously and let it sit for 20 minutes.
- Squeeze Out the Moisture: After 20 minutes, use a paper towel and colander to squeeze out as much liquid as possible from the zucchini.
- Mix Ingredients: In a bowl, combine the dried zucchini, eggs, flour, cheeses, and Garlic Junkie seasoning. Mix until well combined.
- Prepare the Traeger: Preheat your Traeger to 400°F. Line a cookie sheet with parchment paper and spray it with non-stick spray.
- Shape the Crust: Dump the crust mixture onto the parchment and shape it into a circle, about 12-14 inches in diameter and 1/2 inch thick.
- Cook the Crust: Place the crust in the hot Traeger and cook for about 30 minutes, rotating once until brown, bubbly, and firm.
- Top the Pizza: Remove the crust from the Traeger and allow it to cool slightly. Top with your choice of pizza toppings—our favorites are tomato sauce, pepperoni, sausage, and a generous sprinkle of Cabot mozzarella.
- Final Cook: Return the topped pizza to the Traeger for another 10 minutes, or until the cheese is golden and bubbly.
- Serve: Allow to cool slightly before transferring to a cutting board. Slice with a pizza cutter and enjoy!
Form the mixture into a pizza shape 
Bake the crust until firm 
Top with mozzarella and bake once more
Alternate Recipes/Products Links
Products used in this cook:
- Cabot Creamery Cooperative Alpine Cheddar and Mozzarella
- Garlic Junkie Seasoning
This Zucchini and Cheddar Crusted Pizza is a fantastic way to enjoy pizza night while keeping things healthy and delicious. Cooking it on your Traeger adds an extra layer of flavor that your family will love. Next time you’re at the farmer’s market, grab some fresh zucchini and give this recipe a try! Don’t forget to share your pizza creations on social media, tagging @ThisJewCanQue—I’d love to see how it turns out!
Zucchini and Cheddar Crusted Pizza on the Traeger
Equipment
- Cutting board and knife
- Box grater
- Mixing bowls
- Colander
- paper towels
- Cookie sheet
- Parchment paper
- Non-stick spray
- Pizza Cutter
Ingredients
- 2 large zucchini grated, salted, and squeezed dry
- 1/2 cup flour
- 2 cups cheese mixture of Cabot’s Alpine Cheddar, Cabot's mozzarella, and parmesan
- 2 eggs
- 1 tsp Garlic Junkie seasoning or to taste
Toppings (optional/use what you like)
- Tomato sauce
- Pepperoni
- Sausage
- Additional Cabot mozzarella cheese
Instructions
- Prepare the Zucchini: Grate the zucchini using a box grater and place it in a mixing bowl. Salt the grated zucchini generously and let it sit for 20 minutes to draw out moisture.
- Squeeze Out Moisture: After 20 minutes, transfer the zucchini to a colander lined with paper towels. Squeeze out as much liquid as possible to ensure a firm crust.
- Mix Ingredients: In a separate mixing bowl, combine the drained zucchini, eggs, flour, Cabot cheeses, and Garlic Junkie seasoning. Mix until well combined.
- Preheat the Traeger: Preheat your Traeger grill to 400°F while you prepare the crust.
- Prepare the Cookie Sheet: Line a cookie sheet with parchment paper and spray it with non-stick spray to prevent sticking.
- Shape the Crust: Dump the zucchini mixture onto the parchment paper and shape it into a circle about 12-14 inches in diameter and 1/2 inch thick.
- Cook the Crust: Place the cookie sheet on the Traeger grill and cook for about 30 minutes, rotating once, until the crust is brown, bubbly, and firm.
- Add Toppings: Remove the crust from the Traeger and let it cool slightly. Top with tomato sauce, pepperoni, sausage, and a generous amount of Cabot mozzarella cheese.
- Final Cook: Return the pizza to the Traeger for an additional 10 minutes, or until the cheese is golden and bubbly.
- Serve: Allow the pizza to cool slightly before transferring it to a cutting board. Slice with a pizza cutter and enjoy!
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