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Zucchini Pizza

Zucchini Pizza
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Peter Papoulakos.
Summary

This recipe makes a great vegetarian entree or side dish.

  • Prep time
    15 min
  • Cook time
    40 min
  • Servings
    3 Servings
  • Serving size
    2 pieces
Dinner Foodie Gluten-Free Vegetarian Lower Carb
Nutrition Facts

Nutrition Facts

3 Servings

  • Serving Size
    2 pieces
  • Amount per serving Calories 130

  • Total Fat 6g
    • Saturated Fat 3.1g
    • Trans Fat 0g
  • Cholesterol 75mg
  • Sodium 200mg
  • Total Carbohydrate 10g
    • Dietary Fiber 3g
    • Total Sugars 6g
  • Protein 10g
  • Potassium 560mg
  • Phosphorus 210mg
Dinner Foodie Gluten-Free Vegetarian Lower Carb
Ingredients

Ingredients

  • grated zucchini
    1 cup
  • eggs (beaten)
    1
  • reduced-fat, shredded mozzarella cheese (divided use)
    2 oz
  • no-salt-added tomato sauce
    3/4 cup
  • minced garlic
    1/2 tsp
  • dried oregano (dried)
    1/4 tsp
  • sliced mushrooms
    1/2 cup
  • diced green bell pepper
    1/2 cup
  • diced tomato
    1/2 cup
  • grated Parmesan cheese
    2 tbsp

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Directions

Directions

  1. Preheat oven to 400 degrees. Coat an 8x8 square baking dish with cooking spray. Set aside.

  2. Place zucchini in a clean kitchen towel or doubled up paper towel and squeeze moisture out of the zucchini (as much as possible).

  3. Mix zucchini, egg, and 1/2 ounce of mozzarella cheese. Press tightly into the baking dish. Bake for 10 minutes.

  4. While zucchini is baking, mix tomato sauce, garlic and oregano. Set aside.

  5. Add cooking spray to a sauté pan over medium heat. Lightly sauté mushrooms, green peppers, and tomatoes.

  6. After zucchini is baked, spread tomato sauce on top of zucchini. Add sautéed vegetables and top with remaining mozzarella and parmesan cheeses.

  7. Bake for 25-30 minutes or until cheese is brown and bubbly. Let cool, then cut into 6 equal pieces and serve.

Reviews

Reviews

Write a Review
  • Recommended

    Love this recipe. We eat a lot of zucchini so it was nice to make it differently. We will make this again.

  • Recommended

    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.