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Zippy Zucchini Pizza
Bake: 25 mins at 350°F
Ingredients
- Nonstick cooking spray
- 1 medium onion, chopped (1/2 cup)
- 4 cups shredded zucchini (1 pound)
- 1/2 teaspoon salt
- 3 medium eggs or 3/4 cup refrigerated or frozen egg product, thawed
- 1/2 cup finely shredded Parmesan cheese
- 1/3 cup all-purpose flour
- 1 teaspoon snipped fresh basil
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup shredded mozzarella cheese (2 ounces)
- 1 medium zucchini, very thinly sliced (1 1/4 cups)
- 2 large tomatoes, sliced
- Sliced pitted ripe olives (optional)
Directions
1. Coat a small skillet with nonstick cooking spray. Heat over medium-high heat. Add onion; cook and stir till onion is tender, but not brown. Set aside.
2. Coat a 12-inch pizza pan with nonstick cooking spray, and set it aside.
3. Spread shredded zucchini on a large platter or shallow baking pan; sprinkle evenly with salt. Let stand for 15 minutes. Using paper towels. gently press excess moisture from zucchini.
4. In a large bowl, beat together eggs or egg product. Parmesan cheese, flour, basil, and pepper till combined. Stir in mozzarella cheese, shredded zucchini and onion till well combined. Pour into prepared pizza pan, spreading evenly.
5. Bake in a 350 degree F. oven 25 minutes or till very lightly browned and eggs are set. Remove from oven. Arrange zucchini slices on top of baked mixture. Arrange tomatoes on top of zucchini. If you like, sprinkle with olives and additional Parmesan cheese. Bake 10 minutes more. Makes 4 main-dish servings.
