Post by RQuam on Feb 8, 2020 12:39:11 GMT -5
DW and I found this Eating Well recipe pretty darn good.
Since I had only two small zucchinis, the recipe was halved. I really just ended up using the zucchini "crust" idea and then added one chopped chicken/apple sausage and diced pineapple along with mozzarella and cheddar cheeses. We enjoyed it.
Richard
Zucchini Pizza Casserole
Got a bumper crop of zucchini? Try this crowd-pleasing casserole-meets-pizza dish, which can easily be made gluten-free. A layer of tender shredded zucchini is topped with all the classics: sauce, cheese, pepperoni and sliced bell pepper. Experiment with your own favorite toppings, but make sure you don't overload the crust or it will be too wet.
4 cups shredded zucchini (2 medium)
4 large eggs, lightly beaten
¼ cup finely chopped onion
¼ cup grated Parmesan cheese
2 tablespoons all-purpose flour or gluten-free all-purpose flour
1 cup canned crushed tomatoes
¼ cup thinly sliced fresh basil
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon pepper
1 cup shredded part-skim mozzarella cheese
½ cup thinly sliced green bell pepper
1 ounce pepperoni slices (1/4 cup)
Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Place zucchini in the center of a clean kitchen towel and wring out the excess moisture. Transfer to a bowl and combine with eggs, onion, Parmesan and flour. Pour the mixture into the prepared baking dish and spread into an even layer. Bake until set and beginning to brown around the edges, about 30 minutes.
Meanwhile, combine tomatoes, basil, garlic, salt and pepper in a medium bowl. When the zucchini crust is done, spread the sauce evenly over the top. Top with mozzarella, bell pepper and pepperoni. Return to the oven and bake until the cheese is melted and the sauce is heated through, about 15 minutes. Let cool for about 5 minutes before serving.
Nutrition Facts
Serving Size: 1 4-By-4 1/2-Inch Piece
Per Serving:
190 calories; 10.4 g total fat; 4.6 g saturated fat; 144 mg cholesterol; 414 mg sodium. 550 mg potassium; 11 g carbohydrates; 2.2 g fiber; 5 g sugar; 13.1 g protein; 1085 IU vitamin a iu; 39 mg vitamin c; 56 mcg folate; 205 mg calcium; 2 mg iron; 35 mg magnesium;
Since I had only two small zucchinis, the recipe was halved. I really just ended up using the zucchini "crust" idea and then added one chopped chicken/apple sausage and diced pineapple along with mozzarella and cheddar cheeses. We enjoyed it.
Richard
Zucchini Pizza Casserole
Got a bumper crop of zucchini? Try this crowd-pleasing casserole-meets-pizza dish, which can easily be made gluten-free. A layer of tender shredded zucchini is topped with all the classics: sauce, cheese, pepperoni and sliced bell pepper. Experiment with your own favorite toppings, but make sure you don't overload the crust or it will be too wet.
4 cups shredded zucchini (2 medium)
4 large eggs, lightly beaten
¼ cup finely chopped onion
¼ cup grated Parmesan cheese
2 tablespoons all-purpose flour or gluten-free all-purpose flour
1 cup canned crushed tomatoes
¼ cup thinly sliced fresh basil
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon pepper
1 cup shredded part-skim mozzarella cheese
½ cup thinly sliced green bell pepper
1 ounce pepperoni slices (1/4 cup)
Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Place zucchini in the center of a clean kitchen towel and wring out the excess moisture. Transfer to a bowl and combine with eggs, onion, Parmesan and flour. Pour the mixture into the prepared baking dish and spread into an even layer. Bake until set and beginning to brown around the edges, about 30 minutes.
Meanwhile, combine tomatoes, basil, garlic, salt and pepper in a medium bowl. When the zucchini crust is done, spread the sauce evenly over the top. Top with mozzarella, bell pepper and pepperoni. Return to the oven and bake until the cheese is melted and the sauce is heated through, about 15 minutes. Let cool for about 5 minutes before serving.
Nutrition Facts
Serving Size: 1 4-By-4 1/2-Inch Piece
Per Serving:
190 calories; 10.4 g total fat; 4.6 g saturated fat; 144 mg cholesterol; 414 mg sodium. 550 mg potassium; 11 g carbohydrates; 2.2 g fiber; 5 g sugar; 13.1 g protein; 1085 IU vitamin a iu; 39 mg vitamin c; 56 mcg folate; 205 mg calcium; 2 mg iron; 35 mg magnesium;
