No Reviews
You must be logged in to post a review.
Zucchini Pizza
x
Print Options
Description
Low carb pizza treat!
Ingredients
- 3 cups Shredded Zucchini
- 2 whole Large Eggs
- 1-½ cup Shredded Mozzarella Cheese
- 1 cup Shredded Cheddar Cheese, Mild
- 1-½ pound Ground Italian Sausage Or Ground Beef
- ½ teaspoons Garlic Powder
- 3 teaspoons Oregano
- 1 jar Pizza Sauce, 14oz
- 1 whole Onion, Small, Diced
- 1 whole Green Pepper, Cut Into Strips
- 1 can Sliced Black Olives, Small
- 1 can Sliced Mushroom, Small Can
- ½ cups Parmesan Cheese
Preparation
Shred zucchini, squeeze out any excess moisture with paper towels and set aside in bowl.
In a large pan, brown the Italian sausage (or ground beef); remove it from the pan and drain. Add the garlic powder, Italian seasoning and pizza sauce to the sausage.
While the sausage is browning, shred the zucchini. In a large bowl, beat the eggs lightly. Stir in the zucchini and 1/3 cup each mozzarella and cheddar cheese.
Spray a 10×15″ cookie sheet/baking pan with Pam then line with parchment paper; spray again. Spread and press the zucchini mixture evenly over the bottom of the pan. Bake at 400 degrees for 15 minutes. After removing from the oven, move the oven rack to the next to the lowest position.
Spoon the meat mixture over the zucchini crust. Top with the black olives, onion, mushrooms and green pepper; sprinkle with the remaining mozzarella and cheddar and the parmesan cheese. Bake for 30 minutes, watching that it doesn’t get too dark. Let stand about 5 minutes before cutting and serving.
Makes 6 servings.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Sage Garlic Lamb with Feta Yogurt Sauce
by Molly Mulligan in
Main Courses
by Molly Mulligan in
Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
Prep: Cook:
Serves: 4 Level: Easy
Cabbage Rolls
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
pipedi on 9.6.2009
I made this and loved it! I read a tip to use a potato ricer to squeeze the zucchini, and it works! I hope you keep the low-carb recipes coming. Thanks!