This “pizza” has a crust that is made out of grated zucchini. It was really unusual and kind of interesting to eat. It’s not a favorite meal for either one of us by any means, but it was a totally solid meal and an unusual way to use up the many, many, many zucchini that are sitting around our kitchen right now.
The pizza toppings themselves are non-standard for us– artichoke, olive, banana pepper. They resulted in a pizza that was tangy and appealing. After baking the zucchini “crust” we were suprised and worried to see how much it looked and smelled like an omlet. We weren’t at all sure how it was going to turn out. But we continued following the recipe and were both pleasantly surprised in the end.
Knowing our normal food styles, we probably won’t go out of our way to make this again, though we certainly won’t avoid making it either. If we end up with more zucchini than we feel like we can eat again, we’ll likely respond with this recipe. It was solid and unusual.
- 3 cups grated zucchini
- 3 eggs, well beaten
- 1/2 cup flour
- salt to taste
- 2 1/2 cups shredded mozzarella cheese
- 1/2 cup chopped black olives
- 1/2 cup finely chopped green onions
- 1/2 cup finely chopped Italian pickled peppers or chopped marinated artichoke hearts
- jalapeno pepper rings (we substituted the banana pepper we’d just harvested from our garden)
- 1 teaspoon dried oregano
- 1 1/2 teaspoons fresh basil
- 3 to 4 small tomatoes, thinly sliced
Generously butter a 9×13-inch baking pan. Preheat oven to 450°. Put grated zucchini in a colandar and press out as much excess liquid as possible. Put zucchini in a mixing bowl. Add well-beaten eggs, flour and salt. Mix well and spread in buttered pan. Bake in a 450° oven for 8 minutes. Remove pan and reduce oven temperature to 350°. Cover the zucchini base with cheese. Combine olives, onion, and chopped pickled peppers. Spread over cheese. Arrange banana pepper rings over top. Sprinkle with fresh or dried herbs. Arrange tomatoes on top. Sprinkle with salt and pepper. Bake at 350°, uncovered, for 25 minutes.
Recipe from about.com