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Zucchini Pizza Recipe

When zucchini is plentiful in late summer, I keep this recipe at the front of my card file. It's a wonderful way to take advantage of the season's bounty—and feed a crowd!—Lila McNamara, Dickinson, North Dakota

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Zucchini Pizza Recipe

Prep: 15 min. Bake: 30

Yield: 8 Servings

15 35 50

Ingredients

4 cups shredded peeled zucchini, drained and squeezed dry
2 cups cooked rice
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese
2 eggs
1 pound ground beef
1 medium onion, chopped
1-1/2 cups spaghetti sauce
1 teaspoon dried oregano
1/2 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese

Directions

In a bowl, combine the zucchini, rice, mozzarella cheese, Parmesan cheese and eggs until well blended. Press into a greased 15-in. x 10-in. x 1-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. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 each) equals 412 calories, 23 g fat (13 g saturated fat), 132 mg cholesterol, 891 mg sodium, 21 g carbohydrate, 2 g fiber, 30 g protein.

Originally published as Zucchini Pizza in Country Ground Beef , p65

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed on Dec. 30, 2011 by tobinhouse

This recipe is awesome. It is a great way to use zucchini.

Reviewed on Sep. 03, 2010 by zachsmama03

I am gluten free and this recipe is easy to convert to gluten free since the crust is made of rice, zucchini and other non-bread ingredients. My whole family loved this. They gobbled it up and didn't care that it was good for them! I used brown rice instead of white, which made this recipe even healthier. A+++