Prep time: 40 minutes
Cook time: 65 minutes
Serves 6
Note: The prep time does not include the 15-minute standing time for the shredded zucchini.
If you want a traditional pizza shape, this can be baked in two 9-inch round cake pans or springform pans.
INGREDIENTS
Crust
1/2 teaspoon salt
3 1/2 cups shredded zucchini
1/3 cup whole wheat flour
2 ounces (1/2 cup) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
3 eggs, beaten
1 tablespoon oil
Topping
12 ounces fresh mushrooms, sliced
1 medium onion, sliced
1 tablespoon butter or olive oil
one (8 ounce) can tomato sauce
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/8 teaspoon garlic powder
1/2 large green pepper, cut into strips
6 ounces (1 1/2 cups) shredded mozzarella cheese
3 small tomatoes, thinly sliced, optional
INSTRUCTIONS
Sprinkle salt over zucchini; mix well. Let stand 15 minutes; squeeze out all excess moisture. (A clean dish towel works well for this.)
Heat oven to 350 degrees. Grease a 9-by-13-inch pan. In large bowl, combine zucchini and remaining crust ingredients, except oil; spread in prepared pan. Bake at 350 degrees for 20 to 25 minutes or until surface is dry and firm. Brush with oil. Broil 6 inches from heat for 2 to 5 minutes or until crust in light golden brown.
In medium skillet, saute mushrooms and onions in butter or olive oil until tender; set aside. In small bowl, combine tomato sauce, basil, oregano and garlic powder; blend well. Pour over crust.
Arrange mushrooms, onions, green pepper and mozzarella over tomato sauce. Top with tomato slices if using. Bake at 350 degrees for 25-30 minutes or until light golden brown. Cut into squares.
Per serving: 306 cal.; 20 g pro.; 16 g carb.; 19 g fat (9 sat., 7 monounsat., 3 polyunsat.); 146 mg chol.; 769 mg sod.; 4 g fiber; 6 g sugar; 54 percent calories from fat.
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