Asparagus and Zucchini Pizza (So-Slimming Slice)

Asparagus and Zucchini Pizza (So-Slimming Slice) Photo: Quentin Bacon; Stylist: Sarah Cave


  • 8 asparagus spears (about 6 ounces)
  • Prebaked pizza crust
  • 1 cup thinly sliced zucchini
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons (1 ounce) shaved fresh Parmesan cheese


Break off and discard ends of asparagus spears; slice spears diagonally, crosswise into 1/2-inch pieces. Place a prebaked pizza crust on a shallow baking pan; top with thinly sliced zucchini. Sprinkle with asparagus pieces; drizzle with olive oil. Bake 10-12 minutes or until vegetables are tender. Top with fresh lemon juice, fresh thyme leaves, and shaved fresh Parmesan cheese. Cut into 8 slices; serve.

    Prep: 15 minutes; Cook: 10 minutes.

    Baked to Perfection: To make our pizza, we used Fabulous Flats for the crust and baked it in a 500° oven on the bottom rack to make it crispy.

  • Yield: Makes 8 servings (serving size: 1 slice)

Nutritional Information

Calories per serving: 142
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 5g
Carbohydrate per serving: 20g
Fiber per serving: 2g
Cholesterol per serving: 3mg
Iron per serving: 1mg
Sodium per serving: 252mg
Calcium per serving: 52mg

Good to Know

Low-cal veggies star on this slice. Parmesan shavings add just enough of a salty bite without much added fat.