Zucchini Pizza
This recipe is always a hit! Sometimes I use the Marinara sauce, and sometimes pesto. In this photo, I used marinara for half and pesto on the other. The kids I was teaching the day I took this photo talked me into extra cheese.
Serves 6-8
Ingredients
Crust
4 cups grated (shredded) zucchini, drained and pressed dry
2 cups cooked brown rice
1 1/2 cups grated Parmesan Cheese (or Monterey Jack cheese, or mozzarella)
2 eggs, beaten
Filling
1 pound ground turkey, optional
1 medium onion, chopped
1 1/2 cups marinara sauce
1 teaspoon oregano, or 3 tablespoons fresh, washed, and chopped
1 teaspoon basil, or 3 tablespoons fresh, washed and chopped
1 ½-2 cups cheddar cheese, grated, or cheese of your choosing
Salt and Pepper to taste
Directions
Place the grated zucchini in a colander and let it drain.
Next, squeeze slightly and dry between a tea towel or paper towel.
Combine the grated zucchini, brown rice, jack cheese, and the eggs.
Press into a greased 15X11X1″ jelly roll pan.
Bake at 425 degrees for 20 to 25 minutes or until lightly browned. While it’s making prepare the toppings.
In a medium skillet, brown ground turkey with onion and herbs.
Pour the marinara over the crust, sprinkle with the turkey mixture, if using, and top with
cheese. Add olives or peppers or anything else you like.
Bake at 425 degrees for 15 minutes. Let stand 5 minutes before serving.
Note: Try it leftover for breakfast with an egg on top.
