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At a Glance
Course : Entree
Type of Prep : Bake
Cuisine : U.S. Regional
 
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Zucchini Pizza

From Diana Rattray,
Your Guide to Southern Food.
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Scroll down to see more zucchini recipes.

INGREDIENTS:

  • 3 cups grated zucchini
  • 3 eggs, well beaten
  • 1/2 cup flour
  • salt to taste
  • 2 1/2 cups shredded mozzarella cheese
  • 1/2 cup chopped black olives
  • 1/2 cup finely chopped green onions
  • 1/2 cup finely chopped Italian pickled peppers or chopped marinated artichoke hearts
  • jalapeno pepper rings, as desired
  • 1 tablespoon fresh oregano or 1 teaspoon dried oregano
  • 1 1/2 teaspoons fresh basil or 1/2 teaspoon dried basil
  • 3 to 4 small tomatoes, thinly sliced
  • salt and pepper, to taste

PREPARATION:

Generously butter a 9x13-inch baking pan. Preheat oven to 450°. Put grated zucchini in a colandar and press out as much excess liquid as possible. Put zucchini in a mixing bowl. Add well-beaten eggs, flour and salt. Mix well and spread in buttered pan. Bake in a 450° oven for 8 minutes. Remove pan and reduce oven temperature to 350°. Cover the zucchini base with cheese. Combine ripe olives, onion, and chopped pickled peppers. Spread over cheese. Arrange jalapeno pepper rings over top. Sprinkle with fresh or dried herbs. Arrange tomatoes on top. Sprinkle with salt and pepper. Bake at 350°, uncovered, for 25 minutes. Serves 4 to 6.

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