Deep Dish Zucchini Crust Pizza
Photo: taste of home
Zucchini is very easy to grow and can be used for more than stir fry or breads. Almost all kids like pizza and this is a great way to hide the veggie in a way your child will love…. pizza crust!
The original award-winning recipe found on Taste of Home is by Lynn Bernstetter. The adaptions done for the lower calorie version are by Renee Salomonsen. Both versions are scrumptious!
Ingredients
- 4 cups shredded unpeeled zucchini
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (15 ounces) Italian tomato sauce
- 1 medium green pepper, chopped
- Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
- Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into a greased 13×9-in. baking dish.
- Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce, spoon over zucchini mixture.
- Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through.
- Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.
Lower Calorie Version
Ingredients
- 4 cups shredded unpeeled zucchini
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup grated reduced fat Parmesan cheese
- 2 cups (8 ounces) shredded fat free mozzarella cheese, divided
- 1 cup (4 ounces) shredded fat free cheddar cheese, divided
- 1 pound ground turkey with Italian seasonings to taste
- 1/2 cup chopped onion or use minced or flakes
- 1 jar pizza sauce (home canned or store bought)
- 1 medium green pepper, chopped
- 1 cup sliced mushrooms
- Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
- Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into a greased 13×9-in. baking dish.
- Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook turkey, Italian seasonings and onion over medium heat until meat is no longer pink; drain. Add pizza sauce, spoon over zucchini mixture.
- Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through.
- Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.
Renee advises you freeze the shredded zucchini beforehand and defrost just before use as it makes it easier to squeeze out the liquid. If the zucchini is not drained well, it leaves a soggy crust!
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