Zucchini Pizza

This recipe makes a great vegetarian entree or side dish.
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- Prep time
- 15 min
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- Cook time
- 40 min
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- Servings
- 3 Servings
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- Serving size
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2 pieces
Ingredients
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grated zucchini
- 1 cup
- 1 cup
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eggs (beaten)
- 1
- 1
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reduced-fat, shredded mozzarella cheese (divided use)
- 2 oz
- 57 g
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no-salt-added tomato sauce
- 3/4 cup
- 3/4 cup
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minced garlic
- 1/2 tsp
- 1/2 tsp
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dried oregano (dried)
- 1/4 tsp
- 1/4 tsp
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sliced mushrooms
- 1/2 cup
- 1/2 cup
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diced green bell pepper
- 1/2 cup
- 1/2 cup
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diced tomato
- 1/2 cup
- 1/2 cup
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grated Parmesan cheese
- 2 tbsp
- 2 tbsp
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Directions
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Preheat oven to 400 degrees. Coat an 8x8 square baking dish with cooking spray. Set aside.
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Place zucchini in a clean kitchen towel or doubled up paper towel and squeeze moisture out of the zucchini (as much as possible).
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Mix zucchini, egg, and 1/2 ounce of mozzarella cheese. Press tightly into the baking dish. Bake for 10 minutes.
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While zucchini is baking, mix tomato sauce, garlic and oregano. Set aside.
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Add cooking spray to a sauté pan over medium heat. Lightly sauté mushrooms, green peppers, and tomatoes.
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After zucchini is baked, spread tomato sauce on top of zucchini. Add sautéed vegetables and top with remaining mozzarella and parmesan cheeses.
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Bake for 25-30 minutes or until cheese is brown and bubbly. Let cool, then cut into 6 equal pieces and serve.
Reviews
Write a Review-
I don't know how much water is enough to get out of the zucchini. But i squeezed out water in double paper towels three times. (Also peeled the zucchini first.) I also added a heck of a lot more mozzarella cheese than the left over 1.5 ounces at the end... 4 ounces. We also added sauteed onions and did not saute the tomato. In the end, it was really tasty. To tell the truth, I'm over all of the bread in my life. I loved the idea of using that throw-away layer to provide nutrition instead of empty bland carbs and calories.