Donna’s zucchini and cheese appetizer pizza squares
This is a great appetizer but it would also make a good casual supper. It is much lower in calories than a pizza made with a regular pizza crust. It can be made ahead and served warm, room temperature, or cold.
2 cups firmly packed grated zucchini, measured after squeeze dried
3 medium eggs, lightly beaten
1/4 cup flour 1/2 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1/2 teaspoon Italian seasoning 2 tablespoons olive oil, divided
sliced mushroom, sautéed
red and green bell pepper, thinly sliced and sautéed fresh tomato, seeded and chopped Italian turkey sausage, cooked and crumbled
sliced olives shredded mozzarella cheese
Preheat oven to 400 degrees. Grease a 7 x 11 inch baking pan or 9 inch pie pan. Peel and remove center seeds from zucchini. Grate zucchini and press firmly in a colander or squeeze with your hands to remove as much liquid as possible. Measure zucchini after squeezing it dry. Place zucchini in a medium bowl. In a small bowl, add eggs and flour. Beat until smooth. Stir into zucchini. Add mozzarella, Parmesan, Italian seasoning, and 1 tablespoon of oil. Stir until well mixed. Spoon into baking pan. Bake for 40 to 45 minutes or until lightly brown on top. Half way through the baking time, brush with remaining tablespoon of oil. When done, remove from oven and cool about 10 minutes. Using a spatula, loosen it from the pan so that it will not break later. Set aside until ready to serve.
When ready to serve, add desired toppings. Return to 400 degree oven and bake for 5 – 10 minutes or until heated through and any added cheese is melted. This can be served immediately, or served room temperature, or even refrigerated, and served cold the next day.
Nutritional information per serving (6)
Fat, gm.: 11
Protein, gm.: 9
Carbs, gm.: 6
Cholesterol, mg.: 120
Fiber, gm.: 1