Great flavor, easy, nutritious and fun to make with the kids. What’s not to like?
—RUTH HARTUNIAN-ALUMBAUGH WILLIMANTIC, CT
PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 6 SERVINGS
2 large eggs, lightly beaten
2 cups shredded zucchini (about 1 1/2 medium), squeezed dry
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour
1 tablespoon olive oil
1 tablespoon minced fresh basil
1 teaspoon minced fresh thyme
TOPPINGS
1 jar (12 ounces) roasted sweet red peppers, julienned
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup sliced turkey pepperoni
1. Preheat oven to 450°. Mix first eight ingredients; transfer to a 12-in. pizza pan coated generously with cooking spray. Spread mixture to an 11-in. circle.
2. Bake until light golden brown, 13-16 minutes. Reduce oven setting to 400°. Add toppings. Bake until the cheese is melted, 10-12 minutes.
Per slice: 219 cal., 12g fat (5g sat. fat), 95mg chol., 680mg sod., 10g carb. (4g sugars, 1g fiber), 14g pro.
Diabetic Exchanges: 2 medium-fat meat, 1/2 starch, 1/2 fat.