Vegetarian zucchini crust pizza

Prep time: 40 minutes
Cook time: 65 minutes
Serves: 6

Linda Wilhelmy of El Dorado Hills sent in this favorite recipe, which makes a great entree for lunch or dinner. She says: “My friend’s mom, Natalie Duke (she lives in Carmichael), gave me the recipe back in 1995. It was copied from a magazine or cookbook, with a few notes scribbled on it.”

Note: The prep time does not include the 15-minute standing time for the shredded zucchini.

If you want a traditional pizza shape, this can be baked in two 9-inch round cake pans or springform pans.

• INGREDIENTS:

CRUST

1/2 teaspoon salt

3 1/2 cups shredded zucchini

1/3 cup whole wheat flour

2 ounces (1/2 cup) shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon dried basil leaves

1/8 teaspoon pepper

3 eggs, beaten

1 tablespoon oil

TOPPING

12 ounces fresh mushrooms, sliced

1 medium onion, sliced

1 tablespoon butter or olive oil

one (8 ounce) can tomato sauce

1/2 teaspoon dried basil leaves

1/4 teaspoon dried oregano leaves

1/8 teaspoon garlic powder

1/2 large green pepper, cut into strips

6 ounces (1 1/2 cups) shredded mozzarella cheese

3 small tomatoes, thinly sliced, optional

• INSTRUCTIONS:

Sprinkle salt over zucchini; mix well. Let stand 15 minutes; squeeze out all excess moisture. (A clean dish towel works well for this.)

Heat oven to 350 degrees. Grease a 9-by-13-inch pan. In large bowl, combine zucchini and remaining crust ingredients, except oil; spread in prepared pan. Bake at 350 degrees for 20 to 25 minutes or until surface is dry and firm. Brush with oil. Broil 6 inches from heat for 2 to 5 minutes or until crust in light golden brown.

In medium skillet, saute mushrooms and onions in butter or olive oil until tender; set aside. In small bowl, combine tomato sauce, basil, oregano and garlic powder; blend well. Pour over crust.

Arrange mushrooms, onions, green pepper and mozzarella over tomato sauce. Top with tomato slices if using. Bake at 350 degrees for 25-30 minutes or until light golden brown. Cut into squares.

Per serving: 306 cal.; 20 g pro.; 16 g carb.; 19 g fat (9 sat., 7 monounsat., 3 polyunsat.); 146 mg chol.; 769 mg sod.; 4 g fiber; 6 g sugar; 54 percent calories from fat.

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