Ww Core Zucchini Crust Cheese Pizza Recipes

ZUCCHINI CRUST PIZZA

Zucchini Crust Pizza image

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

Ingredients

2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
1/2 cup egg substitute or 2 large eggs, lightly beaten
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 small tomatoes, halved and sliced
1/2 cup chopped red onion
1/2 cup julienned bell pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
Chopped fresh basil, optional

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

WW CORE ZUCCHINI CRUST CHEESE PIZZA

Ww Core Zucchini Crust Cheese Pizza image

This is an excellent mock pizza to satisfy your pizza cravings while following core Weight Watchers program. You can really use any vegetable you would like on the pizza, and even add core meats to taste.

Provided by Oh Sherrie

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 1/2 cups coarsely grated zucchini (about 2 medium)
3 eggs, beaten
1/3 cup cornmeal
1/2 cup mozzarella cheese, fat free
1/2 cup fat free parmesan, grated
1 tablespoon dried basil
1 cup tomato sauce
1 cup mushroom, sliced
1 cup tomatoes, diced
1/2 cup onion
4 garlic cloves
1 cup mozzarella cheese, fat-free
salt
pepper

Steps:

Salt coarsely grated zucchini and let stand 15 minutes.
Squeeze moisture out of zucchini.
Combine eggs, cornmeal, 1/2 cup mozzarella cheese, parmesan cheese and basil.
Add zucchini and mix well.
Spray nonfat cooking spray on a 9 x 13 baking pan.
Spread zucchini mixture into baking pan
Bake 20-25 minutes at 350°F
Broil 5 minutes to golden brown.
Remove "crust" from oven.
Spread tomato sauce on crust.
Arrange vegetables liberally over crust (can add more core veggies to taste).
Sprinkle remaining fat free mozzarella over the pizza
Bake at 350°F for 20-25 minutes.

Nutrition Facts : Calories 275.2, Fat 14, SaturatedFat 6.9, Cholesterol 172.7, Sodium 654.6, Carbohydrate 21.1, Fiber 4.1, Sugar 8.4, Protein 18.4

ZUCCHINI PIZZA BAKE

Zucchini Pizza Bake image

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

Ingredients

4 cups shredded unpeeled zucchini
½ teaspoon salt
2 eggs, lightly beaten
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 pound ground beef
½ cup chopped onion
1 (15 ounce) can Italian-style tomato sauce
1 teaspoon Italian seasoning
1 green bell pepper, chopped
½ cup sliced fresh mushrooms
½ cup sliced black olives

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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