Zucchini Crust Pizza
I am lucky enough to work in a hospital filled with great nurses (some who grow amazing produce). One such specimen is this 4 lbs, 6 oz zucchini given to me late this summer.
The obvious thing to do was make Zucchini Pizza. This is not zucchini placed as a topping on your traditional pizza, it is a pizza crust made from pure shredded zucchini!
Zucchini Crust Pizza (click here to print recipe without pictures)
– 2 cups grated zucchini or yellow squash
– 1 tsp kosher salt
– 2 eggs, lightly beaten
– 1 1/2 cups shredded low-fat mozzarella cheese, divided
– 2 cups pizza sauce (or any pasta sauce you like)
– 1/2 cup grated Parmesan cheese
– optional veggie toppings: 1 large green +/- red bell pepper, cored, seeded and thinly sliced into rings; 1 tomato, sliced thick; 1 red onion, sliced vertically and roasted
1. In a colander, toss together zucchini and salt. Let sit for 10-30 min. Rinse well. Squeeze liquid from zucchini by hand and blot with paper towels to remove excess moisture
2. Preheat oven to 375. Line baking sheet with parchment paper. Combine zucchini with eggs and 1 cup mozzarella in a bowl. Then place mixture in center of baking sheet, forming a 1/2-in thick round ‘pizza’.
3. Bake until lightly browned and crisp (15-20 min)
4. Remove from oven, spread sauce and sprinkle with 1/2 cup mozzarella and Parmesan. Top with veggies (if using). Return to oven to bake for additional 10 min.
5. Remove from oven and let sit for 5 min, then slice into pizza slices. Enjoy!
Recent Comments