Zucchini Pizza
Recipe: #10155
July 20, 2013
Categories: Casseroles, Pizza, Cheese, Mozzarella, Italian, Brunch, Mothers Day, Sunday Dinner, Oven Bake, Gluten-Free, Vegetarian, Zucchini, Vegetarian Dinner, Italian Dinner, more
"I make this every year we grow zucchini, it uses 2 pounds and that is a good thing. This is delicious, easy and kid friendly. I use the same toppings I like on a pizza: salami, pepperoni, bell peppers, mushrooms and onions, what ever floats your boat :) I do use a tad more cheese than the recipe calls for but, that is up to you. Enjoy!"
Ingredients
Nutritional
- Serving Size: 1 (486.8 g)
- Calories 512
- Total Fat - 29.9 g
- Saturated Fat - 17.7 g
- Cholesterol - 202.1 mg
- Sodium - 1390.5 mg
- Total Carbohydrate - 16.2 g
- Dietary Fiber - 3.8 g
- Sugars - 10.2 g
- Protein - 46.6 g
- Calcium - 1359.6 mg
- Iron - 2.5 mg
- Vitamin C - 46.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Salt the grated zucchini and squeeze out the excess moisture.
Step 2
Using half of each cheese and all the zucchini and eggs, mix together.
Step 3
Press mixture in bottom of greased pan,(I used a 15x10 glass Pyrex dish).
Step 4
Bake at 400 degrees for 15 minutes, or until LIGHTLY browned.
Step 5
Saute onion, garlic, oregano and basil 5 minutes.
Step 6
Add tomatoes, salt and pepper.
Step 7
Simmer until crust is done.
Step 8
Pour sauce over crust and spread.
Step 9
Top with mozzarella and cheddar cheeses, ingredients of your choice and then top with the rest of the parmesan cheese.
Step 10
Bake at 400 degrees for 15 minutes, until hot and bubbly.
Tips
No special items needed.