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Zucchini Pizza

Yankee Plus Dec 2015


Zucchini Pizza
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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.

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  • 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.

Remove from oven and spread with tomato sauce. Sprinkle with grated cheese. Bake another 10 to 15 minutes, or until cheese is melted.

Updated Monday, March 24th, 2003

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