When my mom was visiting last week, seeing some gorgeous zucchini inspired her to recreate Moosewood Cookbook’s Zucchini-Crusted Pizza. Anything pizza sounds good to me, and the addition of fresh veggies makes this absolutely delicious. The crust only has a little flour – it’s mostly zucchini and cheese, so how can you go wrong? The recipe calls for 2 cups of grated zucchini, but we probably added a bit more and it still cooked perfectly. Everything was so tasty that this will now be one of my go-to recipes.
Adapted from The New Moosewood Cookbook by Mollie Katzen
Olive oil and flour for the pan
2 cups (packed) grated zucchini
2 eggs, beaten (you can do whites only, if you prefer)
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
1 Tbs. olive oil
Optional: chopped basil. marjoram, and/or rosemary (we added fresh basil)
- Preheat oven to 400 degrees. Oil a 10-inch pie pan and coat lightly with flour
- Combine zucchini, eggs, flour, mozzarella, parmesan, herbs, and 1 Tbs. olive oil in a bowl and mix well.
- Spread in the prepared pan and bake for 35-40 minutes, until golden brown. Remove from oven. When it has cooled for about 10 minutes, loosen the crust from the pan.
- Top with pizza items and bake at 400 degrees until heated through. (It took about 10 minutes for the cheese to get nice and gooey).