Try this Pizza with Zucchini recipe, or contribute your own.
Suggest a better descriptionPrepare outdoor grill for direct grilling on medium-high.
In large bowl, toss zucchini, garlic, oil, oregano, red pepper, and 1/8 teaspoon salt. Grill zucchini 4 minutes or until just tender, turning over once. Transfer zucchini to plate to cool.
Adjust grill heat to medium-low.
Divide dough into 4 balls; cover loosely with plastic wrap. Remove one ball at a time from plastic wrap; transfer to large cookie sheet and gently pat and stretch dough to form 1/4-inch-thick free-form shape, as desired. Repeat.
Carefully lift shaped dough and lay flat on grill. Cook 2 to 3 minutes or until puffed and dough releases easily from grill. Carefully turn crusts over.
Divide ricotta and Gruyère among crusts, spreading evenly. Top with zucchini, then Parmesan and basil. Cook 3 to 5 minutes or until cheese melts and dough is cooked through. Garnish with basil leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 27 | ||
Calories from Fat: 3 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.3mg | 1 % | |
Potassium 426.5mg | 11 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 3.9g | ||
Protein 2g | 3 % | |
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: 27
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