Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!newspeer1.nac.net!news-xfer.siscom.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Mary Fillmore Newsgroups: rec.food.recipes Subject: Zucchini-Crust Pizza Followup-To: rec.food.cooking Date: 2 Jul 2000 19:51:03 -0600 Organization: AOL Lines: 24 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <8jori7$5n6@llama.swcp.com> Reply-To: Mary Fillmore NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:42813 Zucchini-Crust Pizza 3 1/2 cup coarsely grated zucchini salt 3 eggs, beaten 1/3 cup flour 1/2 cup grated mozzarella cheese 1/2 cup grated parmesan cheese 1 Tbsp. fresh basil, minced salt and pepper to taste Salt zucchini and let stand 15 minutes to draw out moisture. Squeeze the moisture out really well. Combine zucchini with remaining ingredients and spread onto a medium pizza pan that has been well oiled. Bake at 350 F for 25-30 minutes until surface is dry and firm. Brush top with oil and broil under moderate heat for 5 minutes. Top with desired pizza toppings and bake at 350 F for 20-25 minutes. Cut into squares. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.