Lunch: Mozzarella Corn Bread Pizza Recipe
Ingredients
3 cups shredded zucchini
1 teaspoon salt, divided
2 packages (8-1/2 ounces each) corn bread/muffin mix
3 large eggs, lightly beaten
1/4 teaspoon pepper
Instructions
Preheat oven to 450 °. Place zucchini in a colander over a bowl; sprinkle with 3/4 teaspoon salt and toss. Let stand 15 minutes.
Press zucchini and blot dry with paper towels; transfer to a large bowl. Add muffin mixes, eggs, pepper and remaining salt; stir until blended. Spread evenly into a greased 15x10x1-in. baking pan. Bake 8-10 minutes or until lightly browned. Reduce oven setting to 350 °.
Spread pizza sauce over crust. Top with red pepper, olives and green onions. Sprinkle with herbs and cheese. Bake 12-15 minutes or until cheese is melted.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
