Zucchini is a terrible pizza filling if used incorrectly.

In the zucchini season, we fry and bake them, cook salads and stews with zucchini, but do not forget about making pizza. In order for the pizza with zucchini to turn out perfectly, it is important not to make mistakes. Smolyanka Natalie Kosmacheva, chef and owner of a culinary studio, tells how to do it the easiest way.Because of their excessive watery zucchini can spoil pizza. The problem is that the pieces of zucchini put in pizza, even at high oven temperature, do not have time to fry until golden brown. The pizza dough is ready, but they are not yet. I have eaten such a disgusting pizza repeatedly – watery zucchini in the filling, one might say, make it inedible. Therefore, I offer you my optimal way to cook the perfect pizza with zucchini.My first bad experience looked like this. I cut the zucchini, literally, to the size of "matches" - this is possible only with a grater-shredding mandolin. Baked pizza with them. It turned out tasteless – the zucchini looked like boiled, soft and unpleasantly watery. I realized that it is necessary to get rid of excess moisture in zucchini in advance, before adding vegetables to the dough.I remembered that salt perfectly draws moisture out of products. Cut the zucchini into thin cubes, put them in a bowl, generously sprinkled with salt along with a crushed clove of garlic, for additional flavor and taste. Then I threw the zucchini on a sieve and left it for 30 minutes.Half an hour later, the zucchini gave away the juice – 30% of the initial weight of the vegetables. Now imagine that it is 2 full tablespoons of water that you pour on a pizza with a diameter of 30 cm. How can a perfectly baked pizza with a crispy cheese crust turn out here?Now it remains to choose a suitable pizza company for the zucchini. Tomatoes? No. They completely kill the taste of tender zucchini. I tried halumi cheese and onion – something is also wrong. After several experiments, an ideal company of zucchini, mozzarella, feta, garlic and lemons was formed with the addition (after heat treatment) of finely chopped green onions or parsley leaves.This pizza turned out to be excellent, the zucchini devoid of moisture were perfectly browned in the oven, and their sweet taste, combined with salty feta, made the dish delicious."