prep 30 minutes stand 15 minutes bake 25 minutes at 400°F
Not into gadgets? If you don’t have a spiralizer, julienne cutter, or mandoline, coarsely shred the zucchini, or halve the zucchini lengthwise and cut it crosswise into ¼-inch slices.
- Nonstick cooking spray
- 3 10- to 12-oz. zucchini
- 1½ tsp. kosher salt
- 2 eggs, lightly beaten
- 2 cups shredded mozzarella cheese (8 oz.)
- ¼ cup grated Parmesan cheese
- ¼ cup all-purpose flour
- 2 Tbsp. cornmeal
- 1 8-oz. can pizza sauce
- ½ cup miniature sliced pepperoni
1. Preheat oven to 400°F. Coat a 3-qt. rectangular baking dish with cooking spray. Using a vegetable spiralizer, julienne cutter, or mandoline, cut zucchini into long, thin noodles (zoodles). Place in a colander set in a sink and sprinkle with salt; toss gently. Let stand 15 minutes. Pat dry with paper towels.
2. In a bowl combine eggs, ½ cup of the mozzarella cheese, the Parmesan cheese, flour, and cornmeal. Stir in zoodles. Transfer to the prepared baking dish.
3. Bake, uncovered, 10 minutes or until set and no excess liquid remains. Spread pizza sauce over zoodle mixture. Top with remaining 1½ cups mozzarella cheese and the pepperoni. Bake 15 to 20 minutes more or until cheese is melted and casserole is heated through.
number of servings 8
per serving 191 cal., 10 g fat (5 g sat. fat), 75 mg chol., 678 mg sodium, 12 g carb., 2 g fiber, 4 g sugars, 13 g pro.
FLEX IT
Skip the pepperoni but keep the flavor zesty by topping the casserole with finely chopped red sweet pepper and sliced pepperoncini salad peppers.