I wish I could take credit for this recipe but, I cannot! My husband saw this one day and sent the recipe to me, it was from there that I gathered the ingredients and set out to bake one up - doubting the entire way that this would turn out - at all. This zucchini pizza not only turned out beautiful - its fantastic! The two of us at this for dinner and were fully satiated and enjoyed each bite thoroughly. I have always shred my garden zucchini in 2 cup portions for zucchini bread but, now I will be adding 4 cup portions to my freezer for this recipe needs to be made on a more consistent basis!! It's 'guilt-free' and again - its TASTY!!!!!!! Don't forget you can add your own twists to the ingredients but, important note: always use parchment paper to bake this on, and always wring your zucchini out really well!! I use my jelly bag in place of a kitchen towel to wring out all the excess water from my zucchini - works like a charm! Enjoy! Diane
4 cups grated zucchini, about 3-4 medium zucchini
2 large eggs, lightly beaten
2 cloves garlic, minced
1/2 teaspoon dried oregano
3 cups shredded mozzarella, divided: reserve 2 cups for topping pizza
1/2 cup finely shred Parmesan
1/4 cup cornstarch
1 teaspoon kosher salt, or adjust to your liking
1/2 teaspoon ground black pepper, or adjust to your liking
2 teaspoons dried parsley flake: to top pizza
Marinara sauce for dipping bake pizza
Preheat oven to 425F
Line a baking sheet with parchment paper. Using a clean kitchen towel, wring out excess water/moisture from the zucchini *important step to get a good bake!
Place zucchini in a large mixing bowl, add eggs, garlic, oregano, 1 cup of the mozzarella, the parmesan, cornstarch, salt & pepper. Stir until well combined.
Spread out zucchini mixture onto the prepared baking sheet and pat into a 'crust'. Bake until golden and dried out, approximately 25 minutes.
Remove from oven and top with remaining mozzarella cheese, and sprinkle on the parsley. Bake once again until cheese is melted, approximately 8-10 minutes.
Slice and serve with marinara.
Diane Baker for Canning and Cooking at Home