Monday, June 7, 2010

Tuesday: Zucchini-Quiche Crusted Pizza

Here's a great recipe for those of you that have an OVERWHELMING amount of zucchini this summer in your garden. The crust to this pizza has a "quiche" like texture...soft and fluffy. Our family loves pesto, so I brushed some on before adding the topping. This recipe can easily be made gluten-free. Just replace the all-purpose flour with Bob's Red Mill all-purpose gluten-free flour.  Delicious!

Pizza Recipe
6 servings

3 cups of shredded zucchini (about 1 1/2 to 2 medium sized zucchini)

3 eggs
1/3 cups of all-purpose flour or all-purpose gluten-free flour
1/2 tsp salt
2 cups (8oz) mozzarella cheese, shredded (I used part-skim to cut down on calories and fat)
1-2 roma tomatoes, halved and thinly sliced
1/2 cup red onion, sliced
1/2 cup green bell pepper, sliced
1/4 cup pesto, store bought or homemade 
Try this link for pesto recipe:  Yummy Pesto  

1. Preheat oven to 450* F. Place shredded zucchini over a colander and squeeze it with your hands to drain all the moisture out. 
2.In a large bowl, mix zucchini, eggs, flour and salt together. Spray a 12 inch pizza pan with cooking spray. Spread the mixture over pizza pan and bake for 8 minutes. 
3. Reduce heat to 350* F. Brush crust with pesto.
 4. Sprinkle cheese.
5. Add topping.
6. Bake for 15-20 minutes until cheese is melted and golden. 


Plan and Prep Ahead

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.

~Chop veggies ahead of time.
~Grate cheese and keep refrigerated until time of use.


Who likes to CHANGE IT UP? 

~Try grating a different cheeses like monterrey jack, gouda or swiss 
~Add smoked sausage or chorizo to pizza.
~Slice up some roasted red bell pepper instead of tomato. 
~Replace green bell pepper with corn kernels
~Instead of pesto use a tomato sauce base. 
~Use chopped sun-dried tomatoes instead of fresh.


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