I try every week to add a new meal to our menu. I attempt to follow the food guru and 30 minute meal making queen, Rachel Ray. The best part of my quest is I use items that I bought on sale so these meals are yummy and affordable… and oh, yes they can be completed in 30 minutes or less!
Pizza, Pizza, Pizza that is the only thing my son wants to eat. Where are the veggies? We make our own pizza so I make sure to use fresh ingredients and I hide some broccoli, peppers, olives in the sauce. I love my food processor. I came across this recipe and since my son likes both pizza and zucchini; I think this may work. I will let you know.
Zucchini Crust Pizza Bake
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 green pepper, sliced
- 1/2 pint cherry tomatoes, halved
- 1 tablespoon basil, chopped
- 3 cups zucchini, shredded
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 cup shredded low fat mozzarella cheese
Pre-heat the broiler.
In a large, cast-iron skillet over medium heat, sauté the onion, garlic, green pepper and tomatoes until softened. Fold in the basil and remove to a bowl.
While the onion and pepper are cooking, in a bowl, combine the zucchini, eggs, flour, salt and pepper and stir well.
Drizzle a little EVOO (eyeball it) into the same skillet the onion and pepper where cooked in. Drop four equal mounds of the zucchini egg mixture onto the skillet and cook over medium heat for about 2 minutes on each side.
Top each of the zucchini-egg rounds with some of the cooked tomato mixture and shredded cheese. Pop them under the broiler until golden brown and bubbly, 1-2 minutes.