Zucchini Pizza Loaves Recipe

Zucchini Pizza Loaves Recipe photo by Taste of Home

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"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

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Zucchini Pizza Loaves Recipe

Prep: 30 min. Bake: 30 min.

Yield: 8 Servings

30 30 60

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 (4 ounces) shredded part-skim mozzarella cheese

Directions

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 14-in. x 12-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. Yield: 2 loaves (4 servings each).

Nutritional Facts 1 slice equals 322 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 801 mg sodium, 42 g carbohydrate, 3 g fiber, 15 g protein.

Originally published as Zucchini Pizza Loaves in Country Woman August/September 2008, p32