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Zucchini & Corn Tortilla Pizza

A recipe for September on Naturopathy!

Servings: 4


- 2 medium zucchini, ends trimmed and cut into 1/2-inch-thick rounds  

- 1 ear sweet corn, steamed, kernels sliced from cob (~1 cup kernels)

- Olive oil (or avocado oil) 1/4 cup

- Ricotta cheese 400g~

- Organic corn tortilla 8 (5.5 inches)

- Salt and pepper

- Parsley

- Raw honey


  1. Heat oil in a large skillet over medium heat. Add zucchini cook until zucchini is tender, about 10 minutes. Season with salt and pepper.

  2. Heat in a large cast iron frying pan, on medium high. Add a tortilla to the pan, heat until it develops little bubbles of air pockets.

  3. Spread a tortilla with ricotta cheese. Top with sautéed zucchini and steamed kernels. Garnish parsley and drizzle raw honey.


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