Zucchini Pizza SCERMINARA reviews online

Zucchini Pizza


SCERMINARA

Zucchini grow so fast. If you missed picking it small, use it for this recipe. My sister-in-law, Joan, makes this without the hot pepper seeds. If you like zucchini, you will like this recipe. My brother does not like zucchini and he likes this recipe. Thanks to Joan who created it. Serve it as a side dish or main dish with a salad.

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Edition Details

Author

SCERMINARA

Cooking method

Heat enough olive oil to coat the bottom of a large skillet over medium heat; arrange zucchini slices in the hot oil. Sprinkle zucchini slices with red pepper flakes, garlic salt, and onion salt. Fry until zucchini slices are slightly softened, 3 to 4 minutes per side.
Sprinkle each slice with Romano cheese and spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce layer with Mexican cheese blend; cover skillet and cook until cheese melts, about 5 minutes.

Number of persons

4

Full cooking time

10 m

Cooking time

15 m

Time for preparing

25 m

Calories

306

Fats

26.6 g

Carbohydrate

7.4g

Protein

11.7 g

Cholesterol

40 mg

Sodium

790 mg

Ingredients Zucchini Pizza

1 cup tomato sauce
1/4 cup grated Romano cheese
1/8 teaspoon red pepper flakes (optional)
1/4 cup olive oil, or as needed
1 large zucchini, sliced into 1/4-inch pieces
1/8 teaspoon garlic salt, or to taste
1/8 teaspoon onion salt, or to taste
1 cup shredded Mexican 4-cheese blend

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