Zucchini crusted pizza with tomato and basil

It's summer and zucchini is plentiful. I am sure you've already added zucchini in some way to every meal you've made, fried it, roasted it, grilled it, made stuffed zucchini, zucchini cakes, chilled zucchini soup and zucchini fries. You've even substituted it for crackers. You've also delivered zucchini muffins/bread to every neighbor and you still have some left in your fridge.

So what's next.....

Here is a zucchini crusted pizza that will showcase zucchini in a whole new light. I don't remember when I got this recipe or who dictated it to me. As I look at the recipe, now on a yellowed piece of paper with doodles and notes about baby strollers scribbled along the side of it, I can guess it's from the summer of 2002. That just goes to show you how much I adore this recipe - It's been around for 12 years. It's just a wonderful switch from all the "usual recipes" and it's truly delicious. I make this crusted pizza a few times each summer and it amazes guests every time. They ask, "This is zucchini?" Yes it is. So have your kids give it a try too. I guarantee they won't spit it out.

Zucchini Crusted Pizza Makes a 10-inch pie

• 2 cups zucchini, shredded (about 1 medium or 2 small)
• 2 eggs, slightly beaten
• 1/4 cup whole wheat flour
• 1/2 cup mozarella cheese, shredded
• 1/2 cup parmesan cheese, shredded
• 2 tablespoons thyme, minced
• 1 1/2 tablespoons olive oil, divided
• Kosher salt and fresh ground pepper
• Toppings:
  • 1 tomato, sliced
  • basil, cut into strips

1. Preheat oven to 400 degrees F.
2. Combine zucchini, eggs, flour, cheeses, herbs, 1 tablespoon olive oil and salt and pepper in a bowl and mix well.
3. In a 10-inch pan, grease the pan with the remaining 1/2 tablespoon olive oil, then add the zucchini mixture.
4. Bake for 35-40 minutes or until the top just starts to brown.
5. Add toppings of choice and enjoy!

Read the original on: Time for Dinner