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Zippy Zucchini Pizza




Source of Recipe


Midwest Living Magazine's Ultimate Tailgating Recipe Guide






List of Ingredients



• Nonstick cooking spray
  
• 1 medium onion, chopped (1/2 cup)
  
• 4 cups shredded zucchini (1 pound)
  
• 1/2 teaspoon salt
  
• 3 medium eggs or 3/4 cup refrigerated or frozen egg product, thawed
  
• 1/2 cup finely shredded Parmesan cheese
  
• 1/3 cup all-purpose flour
  
• 1 teaspoon snipped fresh basil
  
• 1/8 teaspoon freshly ground pepper
  
• 1/2 cup shredded mozzarella cheese (2 ounces)
  
• 1 medium zucchini, very thinly sliced (1 1/4 cups)
  
• 2 large tomatoes, sliced
  
• Sliced pitted ripe olives (optional)
  






Instructions



1. Coat a small skillet with nonstick cooking spray. Heat over medium-high heat. Add onion; cook and stir until onion is tender, but not brown. Set aside.
   
2. Cotat a 12-inch pizza an with nonstick cooking spray; set it aside.
   
3. Spread shredded zucchini on a large platter or shallow baking pan; sprinkle evenly with salt. Let stand for 15 minutes. Using paper towels, gently press excess moisture from zucchini.
   
4. In a large bowl, beat together eggs or egg product, Parmesan cheese, flour, basil and pepper until combined. Stir in mozzarella cheese, shredded zucchini and onion until well combined. Pour into prepared pizza pan, spreading evenly.
   
5. Bake in a 350 oven 25 minutes or until very lightly browned and eggs are set. Remove from oven. Arrange zucchini slices on top of baked mixture. Arrange tomatoes on top of zucchini. If you like, sprinkle with olives and additional Parmesan cheese. Bake 10 minutes more.
   






Final Comments


Makes 4 main-dish servings.