Try this Zucchini-Crusted Vegetable Pizza recipe, or contribute your own.
Suggest a better description1. In a colander set over a large bowl, toss together zucchini and salt and allow to drain for 10 minutes. Run water through colander to rinse salt from zucchini, then squeeze to remove excess moisture. (Salt pulls water from zucchini and keeps crust from being too wet.) Combine in a bowl with eggs and mozzarella. 2. Preheat oven to 375 degrees F. Lightly oil a medium baking sheet. Press zucchini mixture evenly onto sheet. Bake until lightly browned and crisp (12 to 15 minutes). 3. Spread sauce over top of zucchini crust. Slice bell peppers into rings, then lay on top of pizza along with tomatoes and chiles. Sprinkle with Parmesan. Bake for 10 minutes and serve hot. Recipe By : the California Culinary Academy From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 16 Feb 95 10:02:23 +0100 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (143g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 154 | ||
Calories from Fat: 87 (56%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 9.6g | 13 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 356.2mg | 110 % | |
Sodium 182.7mg | 6 % | |
Potassium 235mg | 6 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 3.1g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 154
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.