Zucchini Pizza Loaves Recipes

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

ZUCCHINI PIZZA BOATS

Zucchini Pizza Boats image

Healthy Zucchini Pizza Boats. All the flavor of pizza, stuffed into an easy, filling low carb meal! Add sausage, pepperoni or any of your favorite toppings.

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 40m

Number Of Ingredients 13

Ingredients

4 medium zucchini
1/4 teaspoon kosher salt
1 cup pizza sauce (or similar prepared marinara sauce)
1 1/4 cups shredded mozzarella cheese (or a blend of shredded mozzarella and provolone)
1 teaspoon Italian seasoning
1/4-1/2 teaspoons crushed red pepper flakes (optional)
1/4 cup mini pepperoni (or mini turkey pepperoni or regular-size pepperoni, sliced into quarters)
2 tablespoons freshly ground Parmesan
2 tablespoons chopped fresh basil, thyme, or other fresh herbs
Sliced baby bella mushrooms
Diced red onion
Sliced olives
Veggies of choice! (sauté if they are watery or very firm)

Steps:

Place a rack in the center of your oven. Preheat the oven to 375 degrees F. Lightly coat a rimmed baking sheet or 9x13-inch baking dish with nonstick spray.
Halve each zucchini lengthwise. With a small spoon or melon baller, gently scrape out the center zucchini flesh and pulp, leaving a border of about 1/3 inch on all sides. Arrange the zucchini shells on the baking sheet. Sprinkle the insides of the zucchini with salt.
Spoon the pizza sauce into each shell, dividing it evenly. You may need a little more or less, depending upon the size of your zucchini. Put a generous amount, but don't feel like you need to fill it all the way to the very top.
Sprinkle the mozzarella over the top, then evenly sprinkle with Italian seasoning and red pepper flakes (if using). Scatter on the pepperoni and any other desired toppings. Last, sprinkle with Parmesan.
Bake for 15 to 20 minutes, until the cheese is hot and bubbly and the zucchini is tender. If desired, switch the oven to broil and cook the zucchini for 2 to 3 additional minutes, until the cheese is lightly browned. Remove from the oven and sprinkle with chopped fresh basil. Serve immediately.

Nutrition Facts : ServingSize 1 boat, Calories 100 kcal, Carbohydrate 5 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 19 mg, Fiber 2 g, Sugar 4 g

ZUCCHINI PIZZA LOAVES

Zucchini Pizza Loaves image

"Full of healthy veggies, these loaves taste like indulgent pizzas-even picky eaters go back for seconds. In summer, I assemble and freeze several to serve at winter potlucks and parties." -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 2 loaves (4 servings each).

Number Of Ingredients 13

Ingredients

2 medium zucchini, thinly sliced
1 medium onion, finely chopped
1 cup sliced fresh mushrooms
2 teaspoons olive oil
2 garlic cloves, minced
1 can (8 ounces) no-salt-added tomato sauce
1 medium tomato, seeded and chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons Italian seasoning
2 tubes (11 ounces each) refrigerated crusty French loaf
3 slices provolone cheese, chopped
1 ounce sliced turkey pepperoni, julienned
1 cup shredded part-skim mozzarella cheese

Steps:

In a large skillet, saute the zucchini, onion, mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, tomato, olives and Italian seasoning; remove from the heat., Unroll one loaf of dough, starting at the seam. Pat into a 14x12-in. rectangle. Sprinkle half of the provolone and pepperoni to within 1/2 in. of edges. Spread with half of the zucchini mixture; sprinkle with half of the mozzarella. , Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on a baking sheet coated with cooking spray. Repeat with remaining dough, pepperoni, cheeses and zucchini mixture., Bake at 350° for 30-35 minutes or until golden brown. Slice and serve warm.

Nutrition Facts : Calories 322 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 801mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 15g protein.

AFTER SCHOOL ZUCCHINI PIZZAS RECIPE BY TASTY

After School Zucchini Pizzas Recipe by Tasty image

Here's what you need: zucchini, marinara sauce, mozzarella cheese, mini pepperoni

Provided by Hannah Williams

Categories Sides

Time 30m

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 zucchini
1 cup marinara sauce
1 cup mozzarella cheese
mini pepperoni, optional

Steps:

Slice zucchini at an angle into ¼-inch (6 ½ mm) slices. Place on a baking sheet, and broil for 4 minutes.
Top each zucchini slice with marinara, mozzarella, and toppings of your choice (we used mini pepperoni). Broil an additional 3 minutes.
Enjoy!

Nutrition Facts : Calories 256 calories, Carbohydrate 14 grams, Fat 14 grams, Fiber 2 grams, Protein 19 grams, Sugar 7 grams

ZUCCHINI-CRUSTED PIZZA

Zucchini-Crusted Pizza image

Flavorful, nutritious and versatile, this pizza is easy to prep ahead and freeze-and fun to make with kids. It also quadruples nicely. What's not to like? -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 large eggs, lightly beaten
2 cups shredded zucchini (about 1-1/2 medium), squeezed dry
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour
1 tablespoon olive oil
1 tablespoon minced fresh basil
1 teaspoon minced fresh thyme
TOPPINGS:
1 jar (12 ounces) roasted sweet red peppers, julienned
1 cup shredded part-skim mozzarella cheese
1/2 cup sliced turkey pepperoni

Steps:

Preheat oven to 450°. Mix the first 8 ingredients; transfer to a 12-in. pizza pan coated generously with cooking spray. Spread mixture to an 11-in. circle., Bake until light golden brown, 13-16 minutes. Reduce oven setting to 400°. Add toppings. Bake until cheese is melted, 10-12 minutes longer.

Nutrition Facts : Calories 219 calories, Fat 12g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 680mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic exchanges

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