Got a bumper crop of zucchini?
Try this crowd-pleasing casserole-meets-pizza dish, which can easily be made gluten-free.
Place zucchini in the center of a clean kitchen towel and wring out the excess moisture.
Transfer to a bowl and combine with eggs, onion, Parmesan and flour.
Pour the mixture into the prepared baking dish and spread into an even layer.
Bake until set and beginning to brown around the edges, about 30 minutes.
Meanwhile, combine tomatoes, basil, garlic, salt and pepper in a medium bowl.
When the zucchini crust is done, spread the sauce evenly over the top.
Top with mozzarella, bell pepper and pepperoni.
Let cool for about 5 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
