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Zucchini Pizza Recipe

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This recipe for Zucchini Pizza, by , is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Gregson
Added: Saturday, February 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
olive oil and a little flour to coat pan
2 cups packed grated zucchini (about 3 small zucchini)
2 eggs (yolks optional)
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated Parmesan
pinch of basil, marjoram, and/or rosemary (I just used a lot of fresh basil)
1 tbs olive oil
1 tbs pesto if desired

Directions:
Directions:
Preheat oven to 400 degrees F and oil or spray pan of your choice and sprinkle with flour. If you want a thinner crust, use a pizza pan with slightly raised edges. If you want a thicker crust, it's ok to use a jelly roll pan or pie pan.
Mix together zucchini, eggs, flour, cheeses, herbs, and 1 tbs olive oil. Bake until golden brown. (Cooking time will depend on thickness of crust, but around 35-40 minutes.) Halfway through baking you can brush with a little olive oil OR with pesto and place back in oven (I didn't do this and it was still great). Remove from oven when done, let rest and cool for 10 minutes and then carefully loosen from pan with a spatula so it doesn't break later. Add toppings and put it back in the oven until toppings are heated through.
It's also good without any toppings or as a white pizza - with just cheese and olive oil.

Number Of Servings:
Number Of Servings:
one large pizza
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe comes from Morgan Gregson, my daughter. Really good, and it can have meat added on half of it!

 

 

 

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