B-Well zucchini pan pizza

With Asian cuisine being one of the healthiest cuisines worldwide, this recipe not only features the tastes of Asia, but it also serves as a unique way to prepare a favourite.

Serves: 4
Time: 40 minutes
Recipe by: Thando Manyoni


1 medium zucchini, grated 
2 tbsp flour 
1 egg 
½ cup fresh parsley, chopped 
1 tbsp Italian seasoning
1 tsp chilli flakes 
3 tbsp fresh tomato sauce 
1 cup mature cheddar cheese, grated 
1 cup exotic tomatoes, quartered 
1 cup caramelized red onions 
2 disks of feta
½ cup thick and creamy B-well Mayo
1 cup fresh rocket


Squeeze out as much liquid as you can from the zucchini. In a bowl, combine the zucchini, flour, egg, parsley and Italian seasoning. Transfer the mixture into a lightly greased frying pan and spread the mixture out into a flat circle to create your pizza base. Fry on low heat and covered with a lid for 5-7 minutes. Turn the heat on high and fry both sides until golden brown and crisp. Add your toppings, starting with the tomato sauce, followed by the cheese, exotic tomatoes, caramelized red onions and feta. Continue frying to melt the cheese. Remove the pizza from the pan and on to a plate and top with dollops of mayo and fresh rocket. Cut with a pizza slicer and serve immediately. 

Chefs Tip: It is important to get all the liquid released from the zucchini to ensure that the zucchini cooks to golden and crisp base.