Crustless Zucchini Pizza Recipes
ZUCCHINI PIZZA BAKE
This is a recipe my entire family loves. You can also use turkey instead of ground beef.
Provided by Christina
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.
- Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.
- While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.
- Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 12.3 g, Cholesterol 154.6 mg, Fat 25.6 g, Fiber 3.2 g, Protein 33.9 g, SaturatedFat 12.8 g, Sodium 1182.4 mg, Sugar 4.5 g
CRUSTLESS PIZZA
Provided by Nigella Lawson : Food Network
Time 53m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. In a small bowl, beat the egg with the flour, salt, to taste, and milk to make a smooth batter.
- Butter a round ovenproof pie dish, then stir half the grated cheese into the batter, before pouring it into the dish.
- Bake for 30 minutes. Take the dish out of the oven, sprinkle with the remaining cheese, and add the chorizo or pepperoni, if using, - or anything else - now, too. Return the dish to the oven and cook for another 2 or 3 minutes to make sure it's heated through.
- Once the cheese on top is melted and looks burnished fold on the crustless pizza, take it out of the oven and serve, cut into slices. A green or tomato salad on the side would not be a bad idea...
- Leftover Note:
- Leftovers can be reheated the next day in a hot oven for 8 to10 minutes, but sadly they won't be as nice as the first time around.
CRUSTLESS ZUCCHINI PIZZA
Make and share this Crustless Zucchini Pizza recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Put zucchini in a strainer, sprinkle with salt.
- Let stand for 45 minutes, then rinse with cold water.
- Drain well and set aside.
- Meanwhile, mix garlic, onion, bell pepper, mushrooms and oil in a frying pan.
- Saute until tender.
- Strain vegetables, discard liquid.
- Mix vegetables with tomato paste and green chile.
- Set aside.
- Heat broiler and lightly grease 10-inch pie pan.
- Mix together eggs, basil, oregano and half of mozzarella, half of parmesan and the flour.
- Combine with the strained zucchini in a bowl.
- Pour into prepared pan.
- Pat it out with your hands until it covers the pan.
- Put under broiler for 10 minutes until it is golden brown.
- Put in 350-degree oven, spread on tomato paste mixture and top with remaining cheeses.
- Bake 10 to 20 minutes, or until golden brown.
- Cool on wire rack for five to 10 minutes and serve.
Nutrition Facts : Calories 356.9, Fat 20.7, SaturatedFat 9.5, Cholesterol 119, Sodium 1440.3, Carbohydrate 24.7, Fiber 5.2, Sugar 13.3, Protein 22.1
ZUCCHINI PIZZA
Zucchini grow so fast. If you missed picking it small, use it for this recipe. My sister-in-law, Joan, makes this without the hot pepper seeds. If you like zucchini, you will like this recipe. My brother does not like zucchini and he likes this recipe. Thanks to Joan who created it. Serve it as a side dish or main dish with a salad.
Provided by SCERMINARA
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat enough olive oil to coat the bottom of a large skillet over medium heat; arrange zucchini slices in the hot oil. Sprinkle zucchini slices with red pepper flakes, garlic salt, and onion salt. Fry until zucchini slices are slightly softened, 3 to 4 minutes per side.
- Sprinkle each slice with Romano cheese and spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce layer with Mexican cheese blend; cover skillet and cook until cheese melts, about 5 minutes.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 7.4 g, Cholesterol 40.1 mg, Fat 26.6 g, Fiber 1.8 g, Protein 11.7 g, SaturatedFat 10.7 g, Sodium 790.4 mg, Sugar 3.9 g
CRUSTLESS ZUCCHINI PIE
Peggy Gandy of South Amboy, New Jersey makes the most of her zucchini harvest by baking this crowd-pleasing entree. The golden-brown pies slice so beautifully you can serve them to company! At 31 cents a serving, they're great for entertaining on a budget.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 pies.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first five ingredients. Stir in the zucchini, biscuit mix and cheese. Pour into two greased 9-in. pie plates. Bake at 350° for 35 minutes or until golden brown.
Nutrition Facts : Calories 204 calories, Fat 16g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 267mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
ZUCCHINI CRUST PIZZA
My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. -Ruth Denomme, Englehart, Ontario
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 slices.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.
Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 514mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
PIZZA QUICHE (ZUCCHINI, TOMATO, MOZZARELLA) CRUSTLESS!
I made this up last night and everyone said it tasted like pizza. It's an easy light meal, and vegetarian too! It's best to use a beefsteak or slicing tomato, less seeds and liquid.
Provided by newmama
Categories Breakfast
Time 50m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk eggs, milk and herbs together.
- add salt, pepper and garlic powder to taste.
- scatter zucchini and cheese in a greased pie plate and pour egg mixture over it.
- top with sliced tomato (and grated parmesan if you want!).
- bake at 375 for 40 minutes until gold and puffy.
- cool 15 minutes before slicing.
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