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Zucchini Pizza

Zucchini Pizza
1 vote, 5.00 avg. rating (89% score)
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Yield: 8 servings

Here’s an all-time favorite adapted from the
Moosewood Cookbook. It’s a perfect solution
to an overabundance of fresh zucchinis.

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  • 3 to 4 cups coarsely grated zucchini (use a hand grater or a food processor)
  • 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 fresh basil, or 1 teaspoon dried
  • salt and freshly ground black pepper, to taste


For crust: Sprinkle the grated zucchini with salt, toss, and let sit in a colander for 30 minutes. Squeeze out excess moisture with your hands.
Preheat the oven to 350 degrees F. In a large mixing bowl, combine the zucchini, eggs, flour, cheeses, and basil and season with salt and pepper. Spread mixture into a lightly oiled 10-inch round or 13x9-inch baking pan. Bake 20 to 25 minutes, or until the surface is dry and just beginning to brown. Broil for 5 minutes, until top is firm and lightly browned. Remove from oven.



  • 1/4 to 1/2 cup tomato sauce
  • choice of sauteed mushrooms or peppers, sliced cooked sausage, fresh tomatoes, olives, etc.
  • 1/2 to 1 cup grated cheese (your favorite kind)


For topping: Spread tomato sauce over crust. Arrange your favorite toppings over the sauce and sprinkle with cheese. Bake at 350 degrees F for another 10 to 15 minutes, or until cheese is melted and bubbling.
Updated Thursday, May 8th, 2003

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One Response to Zucchini Pizza

  1. Anonymous March 22, 2004 at 3:39 pm #

    Great crust, ends up very much like the boxed pizza mix my grandma used to use. only with the added benefit of vegetables. Good with seasoned havarti and smoked gouda for a “white” pizza with no sauce.

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