ZUCCHINI SQUARES RECIPES RECIPES

Name: Zucchini Crust Pizza
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry; 1/2 cup egg substitute or 2 large eggs, lightly beaten; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 2 cups shredded part-skim mozzarella cheese, divided; 1/2 cup grated Parmesan cheese, divided; 2 small tomatoes, halved and sliced; 1/2 cup chopped red onion; 1/2 cup julienned bell pepper; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; Chopped fresh basil, optional

ZUCCHINI CRUST PIZZA RECIPE: HOW TO MAKE IT

Zucchini Crust Pizza Recipe: How to Make It image

My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
1/2 cup egg substitute or 2 large eggs, lightly beaten
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 small tomatoes, halved and sliced
1/2 cup chopped red onion
1/2 cup julienned bell pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
Chopped fresh basil, optional

Steps:

Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edge is golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

Nutrition Facts : Calories 188 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 514mg sodium, CarbohydrateContent 12g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 lean meat

ZUCCHINI MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Zucchini Muffins Recipe: How to Make It - Taste of Home image

These yummy zucchini, currant and walnut muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories Breakfast Snacks

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 muffins.

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, FatContent 16g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 180mg sodium, CarbohydrateContent 40g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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