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
THE BEST ZUCCHINI PIZZA CRUST RECIPE - LOW CARB, 4 INGREDIENTS
The BEST zucchini pizza crust recipe - low carb, super easy, 4 ingredients, NO squeezing required, and you can PICK IT UP! Plus, lots of tips and instructions for freezing zucchini crust pizza.
Provided by Maya Krampf
Categories Main Course
Time 45m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Grease a 12- or 14-inch non-stick pizza pan. (30 or 36 cm) (Use parchment paper if it's not excellent non-stick.)
- Spread out the grated zucchini onto the pan in a thin layer. Sprinkle very lightly with a little sea salt (not 1/2 tsp, this is just a light sprinkle). Bake for about 10-15 minutes, until zucchini is semi-soft and fairly dry.
- Meanwhile, combine the eggs, mozzarella, coconut flour and 1/2 tsp sea salt in a large bowl.
- When the zucchini is done, pat the dry as well as possible with paper towels. Mix into the bowl.
- Lightly wipe down the pizza pan to get rid of any stuck on zucchini. If it's not very good non-stick, line with parchment paper. Grease the pan or parchment paper.
- Spread the zucchini pizza dough into a thin circle, about 11-12 in (28-30 cm) in diameter. Bake for 20-30 minutes, until there are brown spots on the top. (The time will depend on the thickness of the zucchini pizza crust.)
- Remove the zucchini pizza crust from the oven. Increase the oven temperature to 400 degrees F (204 degrees C) and let it preheat.
- Let the crust rest for 10 minutes at room temperature, then top with thick sauce and toppings.
- Return the zucchini crust pizza to the oven for about 10 minutes, until the cheese on top melts. If desired, place under broiler for a couple minutes to brown the cheese.
Nutrition Facts : Calories 83 kcal, Carbohydrate 3 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 69 mg, Sodium 182 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LOW-CARB ZUCCHINI PIZZA CASSEROLE
This zucchini casserole is a low-carb alternative to pizza.
Provided by Brenda
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x13-inch baking dish.
- Place shredded zucchini in a colander and sprinkle salt on top. Press down to drain as much water as possible. Let sit for 10 minutes. Transfer to a large bowl.
- Add eggs, 1/2 of the mozzarella cheese, Parmesan cheese, Italian seasoning, and garlic powder to the zucchini. Mix well. Press mixture into the prepared baking dish.
- Bake uncovered in the preheated oven for 20 minutes.
- Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix pizza sauce with cooked beef and spoon over zucchini mixture in the baking pan.
- Sprinkle remaining mozzarella cheese over the meat. Top with pepperoni slices.
- Return baking dish to the hot oven and bake until mozzarella cheese is melted, 15 to 20 minutes more.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 6 g, Cholesterol 111.7 mg, Fat 15.6 g, Fiber 1.3 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 563.2 mg, Sugar 2.4 g
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
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