I have been drooling over this recipe idea for months but haven’t had the right opportunity to make it….Until I was surrounded by 3 massive zucchini from my garden, and no plan for dinner!
Obviously this was a sign ;P
This was AH-MAAZING and my new absolute favorite! Which is a very good thing, since I normally succumb to a pizza cheat meal every couple weeks ( and I’m not talking one slice).
So stoked to find a healthy and guiltless new Go-To …YOU MUST TRY THIS!!
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 3
Ingredients
4 cups zucchini, shredded
1 egg
1/2 cup skim mozzarella, shredded ( I use Daiya shreds for a delish dairy alternative)
1/4 cup parmigiano reggiano (Parmesan), grated
1 teaspoon oregano or Italian seasoning
salt and pepper to taste
Directions
Microwave the shredded zucchini on high for 6 minutes, let cool, place it in a tea towel and squeeze as much moisture out as you can.(optional)
Mix the zucchini, egg, skim mozzarella (Paradise Island makes a great organic cheese) , Parmesan, oregano, salt and pepper, press the mixture onto a baking mat or parchment paper lined baking sheet and bake in a preheated 450F oven until lightly golden brown, about 15-20 minutes.
Note: Step 1 is optional ( it is a must for me) and the recipe will work without doing it but it helps make it easier to remove the moisture from the zucchini. If you use raw zucchini the bake time for the crust will be closer to 20 minutes than 15.
Nutrition Facts: Calories 130, Fat 8g (Saturated 4g, Trans 0), Cholesterol 70mg, Sodium 75mg, Carbs 6g (Fiber 2g, Sugars 3g), Protein 11g
adapted from http://www.closet cook