Tomato Zucchini Pizza Recipe

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Tomato 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!
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 3 cups shredded zucchini
  • Egg substitute equivalent to 3 eggs
  • 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 reduced-fat mozzarella cheese
  • 3 medium fresh tomatoes, peeled and thinly sliced

Directions

Press excess liquid from zucchini and place in a bowl. Add egg substitute, flour, 1/2 teaspoon oregano, 1/2 teaspoon basil and seasoning blend; mix well. Spread evenly over the bottom of a greased 13-in. x 9-in. baking dish. Bake at 450° for 8-10 minutes. Remove from oven and 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 5 minutes before cutting. Yield: 6 servings.
Originally published as Zucchini Pizza in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p223

Nutritional Facts

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

  • 3 cups shredded zucchini
  • Egg substitute equivalent to 3 eggs
  • 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 reduced-fat mozzarella cheese
  • 3 medium fresh tomatoes, peeled and thinly sliced
  1. Press excess liquid from zucchini and place in a bowl. Add egg substitute, flour, 1/2 teaspoon oregano, 1/2 teaspoon basil and seasoning blend; mix well. Spread evenly over the bottom of a greased 13-in. x 9-in. baking dish. Bake at 450° for 8-10 minutes. Remove from oven and 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 5 minutes before cutting. Yield: 6 servings.
Originally published as Zucchini Pizza in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p223

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