This past weekend, one of my dear friends and her husband came for a visit! My friend was just diagnosed with celiac and I asked her if she'd be willing to let me cook for her. I know how challenging it can be to allow someone to cook for you when you have food allergies, so I made sure to tell her that I wouldn't feel offended if she wanted to bring her own food and cook.
She decided she'd allow me to cook... so I sent her a few recipes to look over before she came. We concluded that the zucchini pizza should be a tasty way to go. I reduced the cheese, used brown rice and switched to ground turkey, all in an effort to make this dish even healthier.
Thanks, Lynn, for this awesome gluten-free recipe! We all enjoyed it very much.
Zucchini "Pizza" - Adapted from Lynn's Kitchen Adventure
{Print Recipe}
"Crust"
4 C shredded zucchini
2 C cooked brown rice
1 C shredded mozzarella cheese
1/2 C grated Parmesan cheese
2 eggs
Filling
1 lb. ground turkey
1 1/2 C spaghetti sauce
1 tsp. oregano*
1/2 tsp. salt*
Topping
1 1/2 C shredded cheddar cheese
*You may not need to add these spices if your spaghetti sauce already has them!
Shred the cheese and zucchini.
In a medium bowl, mix together the cooked rice, shredded zucchini, mozzarella and parmesan cheeses.
Add in the eggs and mix well.
Press into a 9x13 glass baking dish.
Bake at 400 for 20-25 minutes until the crust is lightly browned.
Meanwhile, brown the ground turkey; drain.
Stir in the tomato sauce.
Simmer for about 5 minutes, until warmed through.
Then, spread the spaghetti sauce mixture over the crust.
Top with shredded cheese.
Continue baking at 400 for 15 minutes, until cheese is bubbly and brown.
Enjoy!
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