Easter Pizza Recipe Ingredients Recipe For Zucchini

ZUCCHINI CRUST PIZZA

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.

ZUCCHINI PIZZA FRITTERS

Steps:

• Preheat air fryer to 400°. Coarsely grate zucchini, potato and onion. Place grated vegetables on a double thickness of cheesecloth or a clean tea towel; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the egg, flour, Parmesan, garlic powder, onion powder, parsley, salt and pepper. Form mixture into 1/4-cup patties., In batches, place patties in a single layer onto greased tray in air-fryer basket. Cook until lightly browned, 15-20 minutes. Serve with sauce if desired., Oven method: Preheat oven to 400°. Place fritters on a parchment-lined baking sheet. Bake until golden brown, 15-20 minutes.

ZUCCHINI PIZZA

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.

ZUCCHINI PIZZA BAKE

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.

TOMATO ZUCCHINI PIZZA

Steps:

• Press excess liquid from zucchini and place in a bowl. Add the egg substitute, flour, 1/2 teaspoon oregano, 1/2 teaspoon basil and seasoning blend; mix well. Spread in a greased 13x9-in. baking dish. , Bake at 450° for 8-10 minutes. Cool on a wire rack. Reduce heat to 350°. Sprinkle zucchini crust with green onions, olives, green pepper, cheese, and remaining oregano and basil. Cover with tomato slices. , Bake for 25-30 minutes or until cheese is bubbly. Cool on wire rack for 5 minutes before cutting.

ZUCCHINI BEEF PIZZA

Steps:

• In a bowl, combine the zucchini, rice, mozzarella cheese, Parmesan cheese and eggs until well blended. Press into a greased 15x10x1-in. baking pan. , Bake at 400° for 20-25 minutes or until the crust is set and lightly browned. , Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, oregano and salt. Spoon over zucchini crust. Sprinkle with cheddar cheese. , Bake at 400° for 15 minutes. Let stand for 5 minutes before serving.