I have so many zucchini in my kitchen, from my garden. I went out looking for some recipes for using Zucchini. I found some and will share one or two, who knows, maybe more!
I love being creative when cooking, it really is fun! My family is gracious enough to try almost everything I cook for them.
Zucchini Pizza Casserole
- 4 cups shredded zucchini (2 medium)
- 4 large eggs, lightly beaten
- ¼ cup finely chopped onion
- ¼ cup grated Parmesan cheese
- 2 tablespoons all-purpose flour or gluten-free all-purpose flour
- 1 cup canned crushed tomatoes
- ¼ cup thinly sliced fresh basil
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded part-skim mozzarella cheese
- ½ cup thinly sliced green bell pepper
- 1 ounce pepperoni slices ( ¼ cup)
- Prep20 m
- Ready In55 m
- Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray. Place zucchini in the center of a clean kitchen towel and wring out the excess moisture. Transfer to a bowl and combine with eggs, onion, Parmesan and flour. Pour the mixture into the prepared baking dish and spread into an even layer. Bake until set and beginning to brown around the edges, about 30 minutes.
- Meanwhile, combine tomatoes, basil, garlic, salt and pepper in a medium bowl. When the zucchini crust is done, spread the sauce evenly over the top. Top with mozzarella, bell pepper and pepperoni. Return to the oven and bake until the cheese is melted and the sauce is heated through, about 15 minutes. Let cool for about 5 minutes before serving.
Serving size: 1 4-by-4½-inch piecePer serving: 190 calories; 10 g fat(5 g sat); 2 g fiber; 11 g carbohydrates; 13 g protein; 56 mcg folate; 144 mg cholesterol; 5 g sugars; 0 g added sugars; 1,085 IU vitamin A; 39 mg vitamin C; 205 mg calcium; 2 mg iron; 414 mg sodium; 550 mg potassium
Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (22% dv), Calcium (20% dv)
Thank you for reading 🙂