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Post by himnherr on Aug 4, 2013 15:26:58 GMT -5
I made this for our late lunch today:
4 c. Unpeeled Shredded zucchini put into colander sprinkle with salt, allow to set for 10 min., then squeeze excess water out.
To the squeezed zucchini, add 2 eggs & 1/2 c. Grated Parmesan cheese. Mash this into a 13x9 pan that you've lightly sprayed with coconut oil or evoo. Bake in 400* oven for 10-15 min. On top of this I spread 1 15 oz. can petite diced tomatoes (drained & rinsed), Italian seasoning, garlic powder, chopped green peppers & a few chopped onions, mushrooms, my own lean turkey sausage. Then I topped it with a combo of shredded mozzarella & cheddar cheese. I baked it another 10-15 min. Allow it to set up for about 10 min. And then serve. I've made this twice- the 1st time I made it in a smaller pan and so used my convection oven. I really liked the "crust" better. It was a bit dryer, but today's was good. I also used tomato sauce the first time and we definitely liked today's better with the petite diced tomatoes. I was going to use a fresh tomato but since I only had 1 I didn't want to use it in this.
This is my interpretation of a recipe I found on Taste of Home.
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Cherri
New Member
So excited today I reached 15# weight lose, my husband 21# (stinker!)
Posts: 6
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Post by Cherri on Aug 13, 2013 10:35:56 GMT -5
Sounds delicious, I have 3 zucchinis on my counter now I know what I am going to do with them. Thanks!!!
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