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Zucchini Pizza Three Rivers Cookbook II Mrs. Frank R. Stoner, III Yield: serves 4 4 lbs. zucchini, grated 2 Tbsp. oil 1 egg ½ cup Cheddar cheese, grated pepper, freshly ground 1 medium onion, finely chopped ½ cup tomato sauce 1 tsp. oregano ½ cup Parmesan cheese, grated ½ cup Mozzarella cheese, shredded 1 green or red pepper, cut in strips Cut ends of zucchini and grate. Put in colander and sprinkle with salt. Let stand for 30 minutes. Squeeze water out of zucchini with hands. When quite dry, sauté in oil for 5 minutes. Cool. Mix 2 cups zucchini with egg, cheese, onion, salt and pepper. Press mixture into an 8" pie pan. Bake at 400o for 10 minutes. Cool. Cover with tomato sauce; sprinkle with oregano. Top with cheeses and arrange pepper strips over all. Bake at 350o for 20 minutes. Note: According to the editor, no one will guess it's zucchini. I like to shred zuccini and sauté it very quickly with a little nutmeg and chopped, toasted walnuts. |
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