Zucchini Pizza

Sam Jones/Quinn Brein


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


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.


6 to 8 servings


Reader Comments

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Zucchini Pizza

I am not a Zucchini Pizza eater. I might try a BITE if it were offered but I will not suggest it either. What I do like is to take a Matzoh cracker & use it has my "Thin Crust" for a pizza with whatever else I want on top. Then either I nuke it in the microwave or I broil it.