Zucchini Roni Pizza Recipes

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ZUCCHINI PIZZA CASSEROLE



Zucchini Pizza Casserole image

My husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! -Lynn Bernstetter, White Bear Lake, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 10

4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green or sweet red pepper, chopped

Steps:

  • Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. , Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer., Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 315 calories, Fat 20g fat (10g saturated fat), Cholesterol 119mg cholesterol, Sodium 855mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

MINI ZUCCHINI PIZZAS



Mini Zucchini Pizzas image

Looking for low carb? This simple snack recipe is a fantastic way to satisfy your pizza cravings while skipping the usual carb-filled crust. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 2 dozen.

Number Of Ingredients 7

1 large zucchini (about 11 ounces), cut diagonally into 1/4-inch slices
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup pizza sauce
3/4 cup shredded part-skim mozzarella cheese
1/2 cup miniature pepperoni slices
Minced fresh basil

Steps:

  • Preheat broiler. Arrange zucchini in a single layer on a greased baking sheet. Broil 3-4 in. from heat just until crisp-tender, 1-2 minutes per side., Sprinkle zucchini with salt and pepper; top with sauce, cheese and pepperoni. Broil until cheese is melted, about 1 minute. Sprinkle with basil.

Nutrition Facts : Calories 29 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 108mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

ZUCCHINI-RONI PIZZA



Zucchini-roni Pizza image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 1 12-inch pizza

Number Of Ingredients 9

1 (14-ounce) jar roasted red peppers or 2 medium homemade roasted red peppers
1/2 pound smoked fresh mozzarella, sliced thin
1 thin crust packaged pizza shell, 12 inches
1/2 medium zucchini, sliced very thin into discs (think of pepperoni slices as a guideline)
2 cloves garlic, minced
A drizzle extra-virgin olive oil (about 1 tablespoon)
1 teaspoon crushed red pepper flakes
1 teaspoon dried Italian seasoning
Coarse salt

Steps:

  • Preheat oven to 400 degrees F.
  • If you are using jarred red peppers, drain them very well and pat peppers dry with paper towels. Place peppers in a food processor and pulse-grind into a paste. Spread paste in a thin layer on a thin crust shell. Top paste with thin slices of smoked fresh mozzarella cheese.
  • Place very thinly sliced zucchini discs in a small bowl and combine with remaining ingredients. Toss discs well to evenly coat with seasonings. The zucchini discs will have a flavor similar to pepperoni. You have just made zucchinironi!
  • Arrange your zucchinironi slices around your pie: as little or as much as you like, but do not overlap slices or you pie will be wet.
  • Bake directly on oven rack or on a preheated, perforated pizza pan. Bake 10 minutes on the middle rack of preheated oven or, until cheese is bubbly and golden and edges of pizza are crisp.
  • Tidbits: How to roast red peppers: To roast in your oven, preheat broiler to highest setting. Halve red peppers and rip out seeds. Place pepper halves, skin side up, on a cookie sheet. Broil peppers until the skins are completely black. Leave the oven door ajar while peppers roast to let steam escape. Place blackened peppers in a large brown paper sack and close tightly. Let peppers stand 10 minutes or until cool enough to handle. Peel skins away from red pepper flesh, and discard skins. To roast peppers on the outdoor grill, leave peppers whole and roast covered over high heat on a gas stove or close to coals. Follow above method to peel.
  • If your market does not carry smoked fresh mozzarella cheese, you can substitute 1 1/2 cups of shredded smoked Gouda (the yield of grating about 8 ounces of cheese).

GRILLED ZUCCHINI PIZZA BITES



Grilled Zucchini Pizza Bites image

I don't know anyone who can say no to a mini pizza. Here, instead of pizza dough, thinly sliced zucchini rounds provide a healthy base for the marinara sauce and mozzarella. I top each with a small round of pepperoni, which is easily omitted for a lighter, vegetarian snack. These disappear fast, so double the recipe if your crew is extra hungry!

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield Serves 8

Number Of Ingredients 6

2 medium zucchini
2 teaspoons olive oil
1/4 cup homemade or store-bought marinara sauce
24 pieces of thinly sliced low-fat pepperoni (optional)
4 ounces fresh mozzarella cheese, cut into 24 pieces
1/2 teaspoon kosher salt

Steps:

  • Line a rimmed baking sheet with aluminum foil, adjust an oven rack to the upper-middle position, and preheat the broiler to high.
  • Trim the ends from the zucchini and slice each zucchini crosswise into 1/2- to 3/4-inch rounds (you should get about 24 rounds). Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the zucchini and cook until browned on one side (in batches, if needed), 4 to 5 minutes.
  • Transfer the zucchini to the baking sheet, browned side up. Top each zucchini round with 1/2 teaspoon of the marinara sauce, a pepperoni slice (if using), and a piece of mozzarella. Broil the zucchini until the cheese is melted, 2 to 3 minutes (watch the pizza bites closely, as broiler intensities vary).
  • Remove the zucchini from the oven and transfer to a platter. Sprinkle with the salt and serve warm.

Nutrition Facts : Calories 192, Fat 5 grams, Fiber 1 grams, Protein 9 grams, Sugar 2 grams

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