Best 2 After School Zucchini Pizzas Recipe By Tasty Recipes

Calling all pizza lovers! Are you tired of the same old boring pizza night? It's time to switch things up with these After-School Zucchini Pizzas. These fun and creative pizzas are made with zucchini crusts, so they're not only delicious but also a healthier alternative to traditional pizza.

Get ready to embark on a culinary adventure as we introduce you to three tantalizing recipes:

1. **Zucchini Pizza with Marinara Sauce and Mozzarella Cheese:** This classic combination never fails to satisfy. The tangy marinara sauce pairs perfectly with the melted mozzarella cheese, creating a flavor that will have you coming back for more.

2. **Zucchini Pizza with Pesto, Chicken, and Roasted Red Peppers:** If you're looking for something with a bit more zest, this is the pizza for you. The aromatic pesto sauce, succulent chicken, and roasted red peppers create a symphony of flavors that will tantalize your taste buds.

3. **Zucchini Pizza with Goat Cheese, Honey, and Arugula:** For those who appreciate unique flavor combinations, this pizza is a must-try. The creamy goat cheese, drizzled with sweet honey, and topped with peppery arugula creates a balance of flavors that will leave you pleasantly surprised.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI PIZZA CASSEROLE

Zucchini Pizza Casserole image

My husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! -Lynn Bernstetter, White Bear Lake, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Ingredients

4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green or sweet red pepper, chopped

Steps:

Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. , Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer., Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 315 calories, Fat 20g fat (10g saturated fat), Cholesterol 119mg cholesterol, Sodium 855mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

ZUCCHINI CRUST PIZZA

Zucchini Crust Pizza image

My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. -Ruth Denomme, Englehart, Ontario

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 slices.

Number Of Ingredients 12

Ingredients

2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry
1/2 cup egg substitute or 2 large eggs, lightly beaten
1/4 cup all-purpose flour
1/4 teaspoon salt
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 small tomatoes, halved and sliced
1/2 cup chopped red onion
1/2 cup julienned bell pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
Chopped fresh basil, optional

Steps:

Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 514mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges

Tips:

For a crispy crust, use a pizza stone or baking sheet preheated to a high temperature.
Use a variety of toppings to create your own unique pizzas.
Don't overload the pizzas with toppings, or they will become soggy.
Bake the pizzas until the cheese is melted and bubbly and the crust is golden brown.
Let the pizzas cool for a few minutes before slicing and serving.

Conclusion:

These after-school zucchini pizzas are a quick, easy, and delicious way to get your kids eating their vegetables. They're also a great way to use up leftover zucchini. With just a few simple ingredients, you can create a healthy and satisfying snack or meal that the whole family will love. So next time you're looking for a fun and easy recipe to make with your kids, give these zucchini pizzas a try.