Zucchini-Caper Focaccia with Tomato Salad

Votes: 2
Rating: 5
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Prep Time10minutes
Cook Time20minutes
Passive Time
There is no Nutrition Label for this recipe yet.

This recipe is my twist on a traditional Panzanella Salad with the added goodness of fresh zucchini and capers.

If you are looking to make it a little “healthier” I would suggest omitting the vegan cheese but in all honesty, you may want to skip dessert instead!


Zucchini-Caper Focaccia


  • 1 package Trader Joes Garlic Herb Pizza Dough
  • 4 zuccini sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 cup Parmela Creamery Vegan Mozzarella Cheese
  • 1 tablespoon capers


  1. Take dough out of the package and let it sit for 10 minutes.
  2. Roll out the dough into a rectangle and place on baking surface (pizza stone, prepared baking sheet, etc).
  3. Top with zucchini, capers, and vegan mozzarella cheese.
  4. Bake at 425 degrees Fahrenheit for 20 min.

Tomato Salad


  • 4 tomatoes chopped
  • 1/3 red onion diced
  • 1/3 cup fresh basil torn into bite-sized pieces
  • 3 tablespoons olive oil
  • 1/4 cup balsamic vinegar


  1. Prepare the tomatoes, red onion, basil, and add to a mixing bowl.
  2. Mix in olive oil and balsamic vinegar.
  3. * Add salt and pepper to taste.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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