Zucchini-roni Pizza

  • Good day! Thank you again for submitting your recipe. Below you will find our LA Chef modifications:
    Recipe Name: Zucchini-roni Pizza
    1(14. oz) thin-crust packaged pizza shell, such as Boboli®
    2 medium red peppers; roasted
    12 oz. part skim mozzarella cheese, sliced thin
    1 small zucchini; sliced thin (like pepperoni would be)
    2 cloves garlic; minced
    1 Tbsp. extra-virgin olive oil
    1 tsp. crushed red pepper flakes
    1 tsp. dried Italian seasoning
    Morton Lite Salt®


    Preheat oven to 400Fdegrees.
    Place the zucchini slices in a small bowl and combine with the garlic, red pepper flakes, Italian seasoning, olive oil, and a dash of salt.
    Toss and let "marinate". (The zucchini discs will have a flavor similar to pepperoni)
    Place red peppers in a food processor and pulse to a paste. Spread in a thin layer over the pizza crust.
    Top paste with the mozzarella cheese.
    Arrange the zucchini slices over the pie; do not overlap them.
    Bake directly on the rack or on a preheated pizza pan. Bake 10 minutes, or until the cheese is bubbly and golden.

    Makes: 12 servings

    Serving size: 1/12 recipe

    LA Exchange: 1 Vegetable, 1 Starch, 1/2 Dairy
    Please remember to use this recipe in moderation while in your weight loss program for continued success.
    LA Chef
  • Hee.. well nothing changed except the cheese is part-skim now. Cool! Also nice to know how to count that bad boy.

    Thanks again Nicole!