Zucchini is one of those fresh ingredients that I almost always have on hand in my refrigerator.  I use it in a myriad of ways:  in my Simply the best chicken soup…ever!, in Warm Zucchini-Mushroom Salad with Almonds and Sunflower Seeds, in Simply the Best Low-Carb Zucchini Soup and a myriad of other recipes, many of which you will find on this blog.  Just about every member of the family likes zucchini.

But, who knew that you could make a delicious pizza crust from zucchini?

My friend, Dorothy, suggested that I try a new type of pizza crust now that zucchinis are in season and plentiful.  I was thrilled to try it, especially because I am still maintaining a low-carb diet and I was looking for something to prepare for after the Tisha B’Av fast.

She suggested a recipe that she had found here.  It sounded interesting and had lots of potential, but needed some tweaking to simplify and make it kosher.

I made some changes to the original recipe and  prepared it in anticipation of the end of the fast.  It smelled heavenly.

I couldn’t wait to taste once the fast was over.

It was really as delicious as I had hoped.

Here is the recipe:

INGREDIENTS

4 cups shredded zucchini, about 3 medium or 4 small zucchini
1 teaspoon kosher salt
1/2 cup shredded mozzarella
¼ cup flour
¼ cup yellow corn meal
1/2 onion, minced
1 large egg

marinara sauce

shredded mozzarella

 

DIRECTIONS
Preheat oven to 475 degrees.

Grate zucchini (by hand or by food processor). Sprinkle with kosher salt and set aside for 15 minutes.

Place the shredded zucchini in a clean towel or cheesecloth and wring it out, discarding the excess moisture.  Keep twisting the ends of the towel or cheesecloth, making sure to drain out all the excess liquid.

Place the shredded zucchini back into a large bowl and add shredded mozzarella, flour, corn meal, onion and egg.  Mix well.

Line pizza pan with parchment paper and spray with cooking oil. By hand, spread the zucchini crust mixture on each pan to form one large pizza crust. Sprinkle a bit of corn meal or potato starch on top of crust to dry out any residual dampness.

Bake for approximately 15 minutes or until the crust starts to brown.

Reduce oven temperature to 400 degrees F. Add sauce, mozzarella cheese and your favorite toppings. Bake for 15-20 minutes, until cheese is melted and toppings are cooked through.

Enjoy!