Zucchini Pizza Recipe
Zucchini Pizza Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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. I serve it quite often to my guests and they can never guess what the "secret ingredient" is!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 3 cups shredded zucchini
  • 3 eggs, well beaten
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons dried oregano, divided
  • 1 teaspoon dried basil, divided
  • 1/4 teaspoon salt
  • 1 cup sliced ripe olives
  • 2/3 cup sliced green onions with tops
  • 1/2 cup chopped green pepper
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 2 to 3 medium tomatoes, peeled and thinly sliced

Directions

Press excess liquid from zucchini and place in a bowl. Add eggs, flour, 1/2 teaspoon oregano, 1/2 teaspoon basil and salt; 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 olives, green onions, 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: 6-8 servings.
Originally published as Zucchini Pizza in Bountiful Harvest Cookbook 1994, p22

Nutritional Facts

1 each: 166 calories, 10g fat (5g saturated fat), 102mg cholesterol, 355mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 10g protein.

  • 3 cups shredded zucchini
  • 3 eggs, well beaten
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons dried oregano, divided
  • 1 teaspoon dried basil, divided
  • 1/4 teaspoon salt
  • 1 cup sliced ripe olives
  • 2/3 cup sliced green onions with tops
  • 1/2 cup chopped green pepper
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 2 to 3 medium tomatoes, peeled and thinly sliced
  1. Press excess liquid from zucchini and place in a bowl. Add eggs, flour, 1/2 teaspoon oregano, 1/2 teaspoon basil and salt; 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 olives, green onions, 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: 6-8 servings.
Originally published as Zucchini Pizza in Bountiful Harvest Cookbook 1994, p22

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MY REVIEW
zachsmama03 User ID: 2479085 20020
Reviewed Sep. 3, 2010

"sorry, this is the wrong zucchini pizza recipe that I meant to rate....disregaurd previous rating."

MY REVIEW
zachsmama03 User ID: 2479085 40158
Reviewed Sep. 3, 2010

"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+++"

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