Sheet Pan Zucchini Crust with Roasted Tomatoes and Avocado
A crispy zucchini base baked with caramelized tomatoes and creamy avocado for a satisfying, sugar-free alternative to pizza. This american-inspired sheet pan (dairy-free, gluten-free) ready in about 45 minutes pairs pounds zucchini, tomatoes, large avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 pounds zucchini
- 2 cups tomatoes
- 1 large avocado
- 3 tablespoons olive oil
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil
Instructions
- Step 1: Preheat oven to 425°F. Slice zucchini into 1/4-inch thick rounds, toss with 2 tablespoons olive oil, 2 minced garlic cloves, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a large sheet pan; spread in a single layer and roast for 15 minutes until edges are golden.
- Step 2: While zucchini roasts, combine tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; spread on a separate sheet pan and roast for 10 minutes until slightly caramelized.
- Step 3: Remove zucchini from oven, top with roasted tomatoes, and add diced avocado; sprinkle with 2 tablespoons chopped fresh basil and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Zucchini Crust with Roasted Tomatoes and Avocado take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Zucchini Crust with Roasted Tomatoes and Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds zucchini from drying out.
Can I substitute ingredients in Sheet Pan Zucchini Crust with Roasted Tomatoes and Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Zucchini Crust with Roasted Tomatoes and Avocado for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Zucchini Crust with Roasted Tomatoes and Avocado dairy-free?
Yes — this recipe is tagged dairy-free, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This recipe was a hit with my kids! The zucchini crust held together perfectly and the roasted tomatoes were delicious.
- ★★★★★
Loved it! So easy and healthy, and the avocado added the perfect creaminess.
- ★★★★☆
Perfect for a weeknight dinner. My family loved the roasted tomatoes and avocado.
