Recipe: Zucchini Pizza (zucchini, egg and cheese crust, no flour)

ZUCCHINI PIZZA

FOR THE CRUST:
4 cups shredded zucchini, drained and squeezed dry*
2 eggs, beaten
4 oz. shredded mozzarella cheese
4 oz. shredded cheddar cheese

FOR THE TOPPING:
1/2 to 1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup tomato sauce
Garlic salt, to taste
Oregano, to taste
Diced or sliced tomatoes
Chopped green bell pepper
1/2 cup sliced mushrooms
4 oz. shredded mozzarella cheese
4 oz. shredded cheddar cheese

TO PREPARE THE CRUST:
Combine the ingredients for the crust. Press into pizza pan.

Bake 5-10 minutes at 350 degrees F.

TO PREPARE THE TOPPING:
Crumble ground beef into 1 quart rapidly boiling water. Simmer until beef is done; drain well.

Transfer beef to non-stick frying pan and add chopped onions. Cook over medium heat until onion is translucent.

Add tomato sauce, season with garlic salt and oregano to taste. Spread onto cooked crust. Garnish with diced or sliced tomatoes, chopped green peppers and mushrooms. (Add other veggies, if desired.) Top with cheese.

Bake 30 minutes.

*Be sure and drain zucchini as much as possible. The crust will be watery if not drained good enough.

Makes 8 servings
Source: Kathy Cox, 1990's