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Zucchini Tomato Pizza

    4 medium zucchini, grated, about 3-1/2 cups
    1/2 cup Egg Substitute, Better 'N Eggs, frozen, thawed
    1/4 cup white all purpose flour
    1/3 cup grated parmesan cheese
    1 cup part skim shredded mozzarella
    1 pinch salt and pepper (to taste)
    4 fresh tomatoes, sliced
    8 fresh basil leaves
    1/2 teaspoon ground oregano

 Preheat oven to 350 degrees F. Lightly spray a 9- x 13-inch baking pan with nonstick cooking spray.
 Squeeze excess moisture from zucchini; let rest on paper towel. In large bowl, combine zucchini, egg substitute,
 flour, Parmesan cheese, 1/2 cup mozarrella cheese, and salt and pepper. Spread mixture onto bottom of prepared
 pan. Bake 15 to 20 minutes or until zucchini crust is firm to the touch. Top with remaining 1/2 cup mozzarella
 cheese, tomato slices, basil leaves, and oregano. Bake another 15 minutes, or until done. Cut into squares and serve.
 Makes 8 servings.

 Each Serving: Calories 108.5  Total Carbs 10.2g  Dietary Fiber 1.7g  Sugars 3.9g  Total Fat 4.2g
                      Saturated Fat 2.5g  Unsaturated Fat 1.7g  Potassium 295.7mg  Protein 8.8g  Sodium 208.8mg
 Dietary Exchanges: 1/2 Fat, 1/2 Meat, 1 1/4 Vegetable