I make this zucchini every weekend! Easy recipe for a 10-minute dinner!

I just grated 2 zucchinis and 4 potatoes! I’ve been making this zucchini recipe all summer long! https://youtu.be/fXtKae6iSQ4
Today we’re making a delicious zucchini pizza in a skillet – a healthier, lighter twist on the classic pizza, but just as satisfying! Instead of dough, the base is made from fresh grated zucchini and potatoes, mixed with herbs, spices, and just the right amount of flour to hold it together. It cooks up golden and crispy on the bottom, soft and flavorful inside, and is topped with juicy cherry tomatoes, aromatic Italian herbs, and plenty of gooey mozzarella cheese – just like your favorite pizza toppings. The result is a vegetable-packed, low-carb pizza alternative that’s perfect for anyone who loves pizza but wants something lighter and gluten-friendly. We’ll serve it with a creamy garlic yogurt sauce for that extra burst of flavor. This zucchini skillet pizza is easy to make, ready in under 30 minutes, and perfect for lunch, dinner, or a quick snack. 😍

❤️ Subscribe to the channel https://www.youtube.com/channel/UCMln36Lf0LS8Q-2B9dRWZFA?sub_confirmation=1
💬 Let me know in the comments if you enjoy my recipes!
🍀 Subscribe to my Instagram https://www.instagram.com/frischerezepteofficial/

✨ Why you’ll love this recipe:
Simple, budget-friendly ingredients
Made in a skillet – no oven needed
Perfect for breakfast, lunch, or dinner
Cheesy top with tender veggies inside

📌 RECIPE AND INGREDIENTS:
2 zucchini.
Grate on a coarse grater.
4 potatoes.
Grate on a coarse grater.
Salt.
Mix and leave the zucchini for 10 minutes.
3 eggs.
Salt.
Black pepper.
Mix well.
Olive oil 120 ml.
Mix.
Squeeze the juice from the zucchini.
Mix the zucchini with the egg.
Squeeze the juice from the potatoes.
Mix the vegetables.
Green onions.
Add to the vegetables.
Parsley.
Dill.
Red paprika.
2 garlic.
Mix well.
Flour 1 cup.
Baking powder 1 teaspoon.
Mix everything thoroughly.
Olive oil.
Distribute the vegetable mixture evenly.
Cover and cook on low heat for 7-10 minutes.
Cherry tomatoes.
Cut cherry tomatoes in half.
Add cherry tomatoes.
Italian herbs.
Mozzarella cheese.
Cover and cook for another 5-7 minutes.
Mayonnaise 1 teaspoon.
Greek yogurt / sour cream 1 tablespoon.
2 garlic.
Mix well.
Dill.
1 cucumber.
Chop finely.
Mix well.
A very tasty sauce!
That’s it!
It is very aromatic and incredibly tasty!
Enjoy!

💡 Subscribe to the channel https://www.youtube.com/channel/UCMln36Lf0LS8Q-2B9dRWZFA?sub_confirmation=1
🔔 Click the bell to see fresh recipes! 🥦
👍 Rate the video! 👍 It is pleasant and important for me to develop the channel!
Put your thumbs up and don’t forget to comment.
Share this video with your friends on social networks. The recipe will be saved to your profile! Thank you very much!

#Fresh_Recipe #Recipe #zucchini #recipe #vegetableskillet #easyrecipes #quickdinner #cheesyrecipes #comfortfood

What do you do when all you have is zucchini 
and potatoes? Today we’ll turn them into a warm, cheesy zucchini-potato skillet — simple 
ingredients, amazing flavor. Before we start, hit like and subscribe so you 
don’t miss more cozy recipes. First, two fresh zucchini. Cut off the ends and 
grate them on a coarse grater. My kids always want to help at this stage — last time, 
zucchini shreds ended up on the counter, the floor, and somehow on our dog too. 
Do you also have little kitchen helpers? Tell me in the comments, because 
every mom has one of those stories. Next, four medium potatoes. Grate them the 
same way — use a coarse grater to keep some texture. Zucchini and potatoes balance each 
other beautifully — soft and sweet zucchini with hearty potatoes. Sprinkle the zucchini 
with a pinch of salt and let it sit for ten minutes. That little trick removes extra 
water and keeps our dish firm, not soggy. If zucchini is out of season, you can swap it 
for carrots or sweet potatoes — works perfectly. While the zucchini is resting, whisk three eggs 
in a large bowl. Add half a teaspoon of salt, a pinch of black pepper, and about 
half a cup (120 ml) of olive oil. My husband always says if I grab 
the olive oil bottle this early, dinner is going to be good. Honestly, he’s 
right — olive oil adds that rich flavor. Now gently squeeze the liquid out of the zucchini, then add it straight into the egg 
mixture. Do the same with the potatoes. Where are you watching from? I love 
seeing your comments — we have people cooking together from all over the world, 
and it feels like one big cozy kitchen. Now back to our zucchini. It has been resting 
with a pinch of salt, which is a little trick to draw out the extra water. Too much moisture 
can make the dish soggy, so let’s fix that. I grab a handful of zucchini, press 
gently, and watch as the liquid drips right out. It’s almost like magic 
— the texture changes instantly, and you get a firmer, sweeter zucchini ready 
to work with. If you have kids at home, this is the part they always find funny. 
Mine call it “zucchini juice,” and of course, my husband had to try drinking it once… 
Let’s just say he doesn’t recommend it. All that liquid? Don’t pour it down 
the sink right away. A quick tip: zucchini water works great in soups or even 
bread dough — it gives a subtle veggie flavor. When the zucchini is nice and dry, I add it straight into the egg mixture 
we whisked earlier with olive oil, salt, and pepper. Then I do the same with the grated 
potatoes. They’re like best friends in a bowl now — tender zucchini and hearty potatoes — and 
this mixture is going to be our delicious base. Now that our zucchini and potatoes are ready, 
it’s time to add some freshness. I slice up two green onions — I love how they add a little 
crunch and that mild onion flavor without being overpowering. My kids usually steal a few 
pieces because they like the bright green color, and honestly, I let them — it means 
they’re eating more veggies, right? Next comes a handful of fresh parsley and a 
bit of dill. These two herbs bring a garden aroma that makes the whole kitchen 
smell like summer. And here’s a tip: if dill isn’t your favorite 
or you just don’t have it, swap it for basil or even cilantro — the taste 
changes, but it’s still so bright and fresh. I also add two cloves of finely minced 
garlic. The moment garlic hits the bowl, the aroma changes instantly — it’s that warm, 
homey scent that always draws my husband into the kitchen asking, “When do we eat?” And for 
a little color and warmth, I sprinkle in half a teaspoon of paprika. It gives a soft, sweet 
spice and a lovely golden tone when cooked. Now I gently mix everything together. 
You can already see how the zucchini, potatoes, herbs, and spices create this beautiful colorful base. It smells amazing — and 
we haven’t even started cooking yet! And before we move on, I just want 
to say how much I appreciate every single one of you who cooks along 
with me. Your comments, your likes, your photos — they make this little 
kitchen feel like one big family. If you’d like to support me, hit the Thanks 
button under this video! I truly appreciate it so much — it helps me keep creating easy, cozy 
recipes for you every single week. And honestly, every time one of you clicks it, I smile because 
it feels like a little hug from across the world. So thank you for being here, 
thank you for cooking with me, and thank you for making this 
channel such a warm and happy place! Now let’s add one cup of flour 
and one teaspoon of baking powder. The flour binds everything together, and the 
baking powder gives it just a little lift so the skillet turns out light and fluffy instead of 
heavy. Quick tip — if you’re gluten-free, swap the flour for chickpea flour or even fine oat flour. 
It works like a charm and adds a nutty flavor. Have you ever cooked with chickpea flour? Tell me 
in the comments, I’d love to know how you use it! I gently fold the flour in, making sure everything 
is well mixed but not overworked. That way, we keep all the lovely texture from the zucchini 
and potatoes. If the mixture looks too thick, add a tablespoon of milk or even plain 
yogurt — it keeps it moist and soft. And here’s a fun little hack: sprinkle a tiny 
pinch of turmeric into the mix. It gives the dish a warm golden color and a subtle earthy flavor. 
My kids call it “sunshine powder,” and honestly, it does make the food look sunnier on the plate.
Now, time to move to the skillet. I heat a non-stick pan over low to medium heat 
and drizzle in a bit of olive oil. Olive oil gives that perfect crispy edge without 
sticking — and, of course, a richer flavor. Do you prefer cooking with olive oil or butter? 
I’m curious — I feel like everyone has a favorite. I spread the mixture evenly in 
the pan, cover it with a lid, and let it cook gently for about 7 to 10 
minutes. This is one of those moments when the kitchen starts smelling so homey, you 
just know something delicious is on the way. Our zucchini-potato base is cooking nicely, and 
the cherry tomatoes are already sliced — just scatter them on top. They’ll bring a fresh, 
juicy touch to balance the warm vegetables. Now for the best part — cheese. I add a generous 
handful of shredded mozzarella. The second it hits the warm skillet, the smell changes completely. 
My husband always appears right about now, sniffing the air and asking: “Is it ready yet?” 
Honestly, melted cheese must be his superpower. Cover the skillet and let it cook gently for 
another 5 to 7 minutes, just until the cheese melts and everything holds together. And while 
that magic happens, let’s make a quick sauce. I mix one teaspoon of mayonnaise, one tablespoon of 
Greek yogurt, two minced garlic cloves, a bit of chopped dill, and one small diced cucumber. 
Stir it together until creamy and smooth. Here’s a tip: skip the mayo and use only Greek 
yogurt with lemon juice if you want a lighter, tangier version. It’s fresh, cool, and 
perfect with the warm cheesy zucchini base. With the dill added, our sauce is ready. 
Creamy, cool, and full of flavor. I love how it balances the warm cheesy skillet we’ve 
just made. I turn off the heat and carefully slide the zucchini potato skillet onto a serving 
plate. The golden edges, the melted mozzarella, and those bright cherry tomatoes on top, it 
looks like comfort food perfection. I spoon a little of that fresh sauce on the side and 
take the first bite. Warm, cheesy vegetables with that cool garlicky sauce. Oh, wow. This 
is pure happiness on a plate. My kids love how cheesy it is. And my husband, he’s already asking 
for seconds before I even finish my first bite. This dish is simple, cozy, and perfect 
for family dinners. And the best part is you can swap ingredients to fit what 
you have. No zucchini? Use carrots. No mozzarella? Try cheddar or gouda. It 
works every time. And before we wrap up, I just want to say a big thank you to you. Want 
to say thanks back? Just tap that thanks button under the video. such a kind gesture and it 
helps me keep making simple cozy recipes for you. Every time you click it, it feels like a 
little hug from across the world. Thank you so much for cooking with me and making this 
channel feel like one big happy kitchen.