Vegetable: Zucchini Crust Pizza

posted by Jennifer P 05-18-103 2:50 PM

Zucchini Crust Pizza (4 pts. a slice)
Light & Tasty Magazine

3 cups shredded zucchini
3/4 cup egg substitute
1/3 cup all purpose flour
1/2 teaspoon salt
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 small tomatoes, halved and thinly sliced
1/2 cup chopped onion
1/2 cup julienned green pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons shredded Parmesan cheese

In a bowl, combine zucchini and egg substitute; mix well. Add flour and salt; stir well. Spread onto the bottom of a 12-in. pizza pan coated with non-stick cooking spray. Bake at 450 for 8 minutes.

Reduce heat to 350.

Sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil, and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted. Yield: 6 slices

Nutritional Analysis: One slice equals 190 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 431 mg sodium, 13 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable 1/2 fat.

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