Zucchini Pizza

15 min prep time
40 min cook time
3servings
Recipe by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough Source The Diabetes Cookbook Photo by Peter Papoulakos
Zucchini Pizza

How to Make Zucchini Pizza

This recipe makes a great vegetarian entree or side dish.

15 min prep time
40 min cook time
3servings
2 pieces
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Step-By-Step Instructions:

  1. Preheat oven to 400 degrees. Coat an 8x8 square baking dish with cooking spray. Set aside.
  2. Place zucchini in a clean kitchen towel or doubled up paper towel and squeeze moisture out of the zucchini (as much as possible).
  3. Mix zucchini, egg, and 1/2 ounce of mozzarella cheese. Press tightly into the baking dish. Bake for 10 minutes.
  4. While zucchini is baking, mix tomato sauce, garlic and oregano. Set aside.
  5. Add cooking spray to a sauté pan over medium heat. Lightly sauté mushrooms, green peppers, and tomatoes.
  6. After zucchini is baked, spread tomato sauce on top of zucchini. Add sautéed vegetables and top with remaining mozzarella and parmesan cheeses.
  7. Bake for 25-30 minutes or until cheese is brown and bubbly. Let cool, then cut into 6 equal pieces and serve.
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Nutrition facts

3 Servings

  • Serving Size
    2 pieces
  • Amount per serving Calories 130
  • Total Fat 6g
    • Saturated Fat 3.1g
    • Trans Fats 0g
  • Cholesterol 75mg
  • Sodium 200mg
  • Total Carbohydrate 10g
    • Dietary Fiber 3g
    • Total Sugars 6g
    • Added Sugars 0g
  • Protein 10g
  • Potassium 560mg
  • Phosphorous 210mg
Ingredients
grated zucchini
1 cup
eggs (beaten)
1
reduced-fat, shredded mozzarella cheese (divided use)
2 oz
no-salt-added tomato sauce
3/4 cup
minced garlic
1/2 tsp
dried oregano (dried)
1/4 tsp
sliced mushrooms
1/2 cup
diced green bell pepper
1/2 cup
diced tomato
1/2 cup
grated Parmesan cheese
2 tbsp

Reviews & Ratings

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Recommended

Love this recipe. We eat a lot of zucchini so it was nice to make it differently. We will make this again.

Recommended

I don't know how much water is enough to get out of the zucchini. But i squeezed out water in double paper towels three times. (Also peeled the zucchini first.) I also added a heck of a lot more mozzarella cheese than the left over 1.5 ounces at the end... 4 ounces. We also added sauteed onions and did not saute the tomato.

In the end, it was really tasty. To tell the truth, I'm over all of the bread in my life. I loved the idea of using that throw-away layer to provide nutrition instead of empty bland carbs and calories.