ZUCCHINI-CRUSTED PIZZA
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
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
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
ZUCCHINI CRUST PIZZA
Our family loves this pizza and it is very light & easy to make. My husband says it reminds him of a quiche. I just like that my kids are eating at least 2 servings of veggies per slice! Uses up some of those extra zucchini cluttering the counter in late summer. This recipe came from Taste of Home's Light & Tasty collector's issue with my own changes added. This is not a large pizza so I often double the first four ingredients and the cheese, add other pizza toppings and make it a large. Also, I like to use my egg poacher or mini muffins and make mini appetizers (see picture). Now where did I put that zucchini bread recipe.....
Provided by Caryn Dalton
Categories < 60 Mins
Time 58m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees.
- In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well, scraping sides to incorporate all dry ingredients.
- Pour dough mix onto a solid bottom large 18 in" or larger pizza pan with a lip coated with nonstick cooking spray. Spread it evenly over pan with a spoon.
- Bake at 450 degrees for 8 minutes. Take pizza dough out of oven and reduce heat to 350 degrees.
- Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. (I love adding sliced broiled eggplant and sliced mushrooms and black olives too). Arranging artfully will take more time than just sprinkling on.
- Bake for 15-20 minutes OR until onion is tender and cheese is melted.
- I've made this in 2 different ovens and in one oven I had to take the crust out 2 minutes sooner in my first oven to avoid it being overdone. The crust will cook more during the last cycle of baking so keep that in mind. If you get any puffy pockets forming during the first round of baking, just lance them with the tip of a sharp knife.
- Doubling this recipe gives about 10 big slices.
Nutrition Facts : Calories 172.9, Fat 7.1, SaturatedFat 4.3, Cholesterol 26.4, Sodium 534, Carbohydrate 12.5, Fiber 1.8, Sugar 4.5, Protein 15.2
ZUCCHINI-RONI PIZZA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 1 12-inch pizza
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- If you are using jarred red peppers, drain them very well and pat peppers dry with paper towels. Place peppers in a food processor and pulse-grind into a paste. Spread paste in a thin layer on a thin crust shell. Top paste with thin slices of smoked fresh mozzarella cheese.
- Place very thinly sliced zucchini discs in a small bowl and combine with remaining ingredients. Toss discs well to evenly coat with seasonings. The zucchini discs will have a flavor similar to pepperoni. You have just made zucchinironi!
- Arrange your zucchinironi slices around your pie: as little or as much as you like, but do not overlap slices or you pie will be wet.
- Bake directly on oven rack or on a preheated, perforated pizza pan. Bake 10 minutes on the middle rack of preheated oven or, until cheese is bubbly and golden and edges of pizza are crisp.
- Tidbits: How to roast red peppers: To roast in your oven, preheat broiler to highest setting. Halve red peppers and rip out seeds. Place pepper halves, skin side up, on a cookie sheet. Broil peppers until the skins are completely black. Leave the oven door ajar while peppers roast to let steam escape. Place blackened peppers in a large brown paper sack and close tightly. Let peppers stand 10 minutes or until cool enough to handle. Peel skins away from red pepper flesh, and discard skins. To roast peppers on the outdoor grill, leave peppers whole and roast covered over high heat on a gas stove or close to coals. Follow above method to peel.
- If your market does not carry smoked fresh mozzarella cheese, you can substitute 1 1/2 cups of shredded smoked Gouda (the yield of grating about 8 ounces of cheese).
ZUCCHINI SNACK PIZZAS
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Cut the zucchini horizontally or severely on the bias about 1/3 inch thick. Brush with olive oil and season with salt and pepper. Either roast on baking sheet in oven for about 10 minutes or grill. Zucchini strips should retain body and firmness.
- Sprinkle cooked zucchini with chopped tomato and mozzarella. Return to oven and allow cheese to melt, about 5 to 8 minutes. Remove from oven and sprinkle with basil.
- Serve on plates with knives and forks, moms may have to cut pieces up.
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
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
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