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August Menu: Pasta Salad, Pizza

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Zucchini Pizza

From Hearth and Home Calendar

Bread Recipes | Vegetables Recipes

Yield: 6 to 8 servings

When you're faced with a glut of zucchini, turn to this easy recipe that uses squash instead of dough for a crust. For variety, add sliced, sauteed vegetables or pepperoni slices, then top with cheese.

• 3 to 4 cups coarsely grated zucchini
• 1 teaspoon salt
• 2 eggs, beaten
• 1/3 cup flour
• 1/2 cup grated mozzarella or cheddar cheese
• 1/2 cup grated Parmesan or Romano cheese
• 2 tablespoons chopped fresh basil or 1 teaspoon dried
• salt and pepper to taste
• 1/2 cup tomato sauce
• 1/2 to 1 cup grated cheese for topping

Prepare crust: Sprinkle grated zucchini with salt, toss, and let sit in a colander for 30 minutes. Squeeze out excess moisture with your hands or a dish towel (try to get the zucchini really dry). Combine the zucchini, eggs, flour, cheeses, and basil, and season with salt and pepper. Spread the mixture into a lightly oiled 10-inch round or 9x13-inch baking pan. Bake at 350 degrees F for 20 to 25 minutes, or until the surface is dry and beginning to brown. Broil for 5 minutes, or until top is firm and lightly browned.