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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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When we had a vegetable garden, I was constantly looking for ways to use my ample supply of zucchini. In this family-favorite recipe, zucchini is used to make a garden-fresh-crust.Cathy Dawe, Kent, Ohio Ingredients:
4 cups shredded unpeeled zucchini, drained and squeezed dry |
1 cup (4 ounces) shredded cheddar cheese, divided |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
2 eggs, beaten |
1 pound ground turkey or beef |
1 medium onion, chopped |
1/4 teaspoon salt |
1/4 teaspoon garlic salt |
1 can (8 ounces) tomato sauce |
2 teaspoons dried oregano |
1 medium green pepper, julienned |
5 medium fresh mushrooms, sliced |
1/3 cup grated parmesan cheese |
Directions:
1. In a bowl, combine zucchini, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese and eggs; mix well. Press on the bottom and up the sides of a greased 15-in. x 10-in. x 1-in. baking pan.
2. Bake at 400° for 20-25 minutes or until crust is set and lightly browned.
3. Meanwhile, in a skillet, cook beef, onion salt and garlic salt over medium heat until meat is no longer pink, drain. Stir in tomato sauce and oregano; mix well. Spoon over crust. Sprinkle with green pepper, mushrooms, Parmesan cheese and remaining cheddar and mozzarella.
4. Bake at 400° for 15 minutes or until golden brown. Let stand 5 minutes before cutting. Cut into 2-in. squares. Yield: about 3 dozen.
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