Name: Zucchini Pizza
Yield: 6 to 8 servings
Cuisine: Vegetables
Ingredients: 3 to 4 cups coarsely grated zucchini; 1 teaspoon salt; 2 eggs, beaten; 1/3 cup flour; 1/2 cup grated mozzarella or cheddar cheese; 1/2 cup grated Parmesan or Romano cheese; 2 tablespoons chopped fresh basil or 1 teaspoon dried; salt and pepper to taste; 1/2 cup tomato sauce; 1/2 to 1 cup grated cheese for topping; pizza toppings of choice

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When you’re faced with a glut of zucchini, turn to this healthy and delicious recipe that uses squash instead of dough for a crust. For variety, add sliced, sauteed vegetables or pepperoni slices, then top with cheese.

Sam Jones/Quinn Brein

Photo Credit:

Sam Jones/Quinn Brein

Ingredients

3 to 4 cups coarsely grated zucchini

1 teaspoon salt

2 eggs, beaten

1/3 cup flour

1/2 cup grated mozzarella or cheddar cheese

1/2 cup grated Parmesan or Romano cheese

2 tablespoons chopped fresh basil or 1 teaspoon dried

salt and pepper to taste

1/2 cup tomato sauce

1/2 to 1 cup grated cheese for topping

pizza toppings of choice

Instructions

Prepare crust: Sprinkle grated zucchini with salt, toss, and let sit in a colander for 30 to 45 minutes. Squeeze out excess moisture with your hands or a dish towel (try to get the zucchini really dry). Combine the zucchini, eggs, flour, cheeses, and basil, and season with salt and pepper. Spread the mixture onto a lightly oiled 10-inch round or 9x13-inch baking pan. Bake at 350 degrees F for 20 to 25 minutes, or until the surface is dry and beginning to brown. Broil for 5 minutes, or until top is firm and lightly browned.

Remove from oven and spread with tomato sauce. Sprinkle with grated cheese and toppings, if desired. Bake for about 10 minutes, or until cheese is melted.