Zucchini Pizza Recipe

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Everyone enjoys the flavor of this delicious and different way to serve zucchini. It is a healthy, quick meal to prepare and a change from what we know as pizza. Guests will never guess what the "secret ingredient" is!

This recipe is:

Diabetic Friendly

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Zucchini Pizza Recipe

Prep: 15 min. Bake: 35 min.

Yield: 6 Servings

15 35 50

Ingredients

3 cups shredded zucchini
3/4 cup egg substitute
1/3 cup all-purpose flour
1-1/2 teaspoons dried oregano, divided
1 teaspoon dried basil, divided
1/4 teaspoon salt-free seasoning blend
2/3 cup sliced green onions
1/2 cup sliced ripe olives
1/2 cup chopped green pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese
3 medium fresh tomatoes, peeled and thinly sliced

Directions

Press excess liquid from zucchini and place in a bowl. Add the egg substitute, flour, 1/2 teaspoon oregano, 1/2 teaspoon basil and seasoning blend; mix well. Spread in a greased 13-in. x 9-in. baking dish.
Bake at 450° for 8-10 minutes. Cool on a wire rack. Reduce heat to 350°. Sprinkle zucchini crust with green onions, olives, green pepper, cheese, and remaining oregano and basil. Cover with tomato slices.
Bake for 25-30 minutes or until cheese is bubbly. Cool on wire rack for 5 minutes before cutting. Yield: 6 servings.

Nutritional Facts 1/6 recipe equals 198 calories, 9 g fat (0 saturated fat), 21 mg cholesterol, 359 mg sodium, 14 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

Originally published as Zucchini Pizza in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p223