Looking for new zucchini recipes? Whether you've got a bumper crop of zucchini or you just want a low-carb vegetarian recipe, this zucchini-crusted pizza hits the spot.
I've adapted this zucchini pizza from the classic Moosewood Cookbook. I used soy pepperoni as a topping, but feel free to use mushrooms, peppers, broccoli, whatever you like.
Zucchini Pizza
- 2 cups grated zucchini
- 1/2 cup egg substitute (such as Egg Beaters)
- 1/4 cup whole wheat flour
- 1 tsp. olive oil
- 1 cup shredded mozzarella, divided
- 1 cup shredded Parmesan cheese, divided
- 1/4 cup vegetarian (soy) pepperoni (optional)
- 1/2 tsp. basil
- 1/4 tsp. oregano
Preheat oven to 400 degrees. Spray a 10-inch pie pan with nonstick spray. In a large mixing bowl, stir together zucchini, egg substitute, flour, olive oil, 1/2 cup mozzarella and 1/2 cup Parmesan. Press into prepared pie plate and bake 35-40 minutes or until lightly browned.
Remove from oven. Sprinkle remaining mozzarella and Parmesan cheese on top. Spread pepperoni evenly over cheese. Sprinkle basil and oregano on top. Bake 8-10 minutes until cheese is browned and bubbly.
Serves 4.
Per serving: 446 calories, 27 g fat (16 g saturated), 76 mg cholesterol, 11 g carbohydrate, 2 g fiber, 40 g protein, 17% Vitamin A, 18% Vitamin C, 117% calcium, 10% iron
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