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Zucchini Pizza

Zucchini Pizza
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
8 ServingsPrep: 15 min. Bake: 30

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.
© Taste of Home 2013

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Zucchini Pizza (continued)

Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013