Sheet Pan Zucchini Crust with Roasted Tomatoes and Avocado

Name: Sheet Pan Zucchini Crust with Roasted Tomatoes and Avocado
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
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

A crispy zucchini base baked with caramelized tomatoes and creamy avocado for a satisfying, sugar-free alternative to pizza.

Cuisine: American

Category: Sheet Pan

Prep: 20 minutes. Cook: 25 minutes.

Serves 2.

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.