Deep Dish Zucchini Pizza

Every summer I’m pulling my hair out trying to find new and creative ways to use up zucch. My lovely sister-in-law sent over this recipe which uses 4 zucchini. That means one of our huge ones, but non-the-less I was grateful for the opportunity to use it up! Turns out this recipe is a total keeper. If you’re dairy sensitive, eh, I’m sorry? It’s the cheese that makes this dish. We make pizza a few times a month. I’ll be making this from now on.

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Deep Dish Zucchini Pizza

Ingredients

4 shredded unpeeled zucchini – wring out water.

1/2 teaspoon salt (or to taste)

2 eggs

1/2 cup grated Parmesan cheese

1 cup (8 ounces) shredded part-skim mozzarella cheese, divided

1/2 cup of shredded cheddar cheese

Garlic Powder (to taste)

Italian Seasoning (to taste) (I make italian seasoning like this: two parts basil, two parts oregano, one part thyme, pinch of sage, pinch of garlic powder)

Directions

  1. Combine zucchini with the eggs, Parmesan, mozzarella,  and cheddar cheeses, garlic powder, and Italian seasoning. Press into greased 13-in. x 9-in. baking dish.
  2. Bake, uncovered, at 400° for 20-40 minutes until set. Meanwhile, prepare your optional ingredients for the pizza.
    1. If you’d like meat: Ground beef, italian sausage, ground turkey, pepperoni, meatballs (primal style), or ham. (Divide a total of 8 -12 oz of meat)
    2. Onions, green pepper, broccoli florets, mushrooms, spinach, red pepper, or pineapple. (Large slices, enough for each layer)
    3. Shredded mozzarella, shredded cheddar, shredded provolone, and/or shredded italian blend. (1/4 cup per layer)
    4. Roma Tomato Slices
  3. Spread tomato slices over the top of the zucchini (use these instead of sauce).
  4. Layer other ingredients in this order: meat, vegetables, cheese,  and sprinkle of garlic powder & italian seasoning.
  5. Make 2 – 4 layers, depending on how deep you want your pizza.
  6. Bake for another 20 minutes or until heated through. Yield: 6-8 servings.

You’re welcome.

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