Friday, September 07, 2007

Zucchini Pizza Casserole

Tonight for dinner, we ate something really yummy, so I thought I'd share it with you. Also we needed to use up some produce from our garden, and maybe you have that problem too.

3 cups grated zucchini
3 eggs, well beaten
1/2 c flour
pinch salt
2 1/2 c shredded mozzarella cheese
1/2 c black olives
1/2 c chopped onion
1/2 c chopped Italian pickled peppers (I used marinated artichoke hearts)
Jalapeño pepper rings, if you're in to that sort of thing
1 T fresh oregano or 1 t dried
1 1/2 t fresh basil or 1/2 t dried
3 to 4 tomatoes, thinly sliced
salt and pepper, to taste

Generously grease a 13X9 casserole dish. Preheat oven to 450. If your zucchini is soggy after grating, press into colander to remove excess liquid. (mine was not soggy) Put zucchini in a mixing bowl. Add well-beaten eggs, flour, and salt. Mix well and spread in greased pan. Bake at 450 for 8 minutes. Remove pan and reduce oven temp to 350. Cover the zucchini base with cheese. Spread olives, onion, and chopped peppers over cheese. Arrange jalapeño rings (again, I did not use these) over top. Sprinkle with herbs. Arrange tomatoes on top. Sprinkle with salt and pepper. Bake at 350 uncovered for 20-25 minutes.

It says this feeds 4 to 6 people, but Tyler, Lillian, and I finished it off in one sitting. I bet you could use any kind of pizza topping you'd like: pepperoni, sausage, mushrooms, whatever you need to use up in your refrigerator.



Myriah said...

That looks delightful. I'll have my mom look at it.

Allison said...

It sounds very yummy and low-cal too. Minus the gobs of cheese. I'll try it this week. Thanks

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