Zucchini and Pepperoni Casserole
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 164.3
- Total Fat: 8.3 g
- Cholesterol: 32.2 mg
- Sodium: 805.8 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 3.5 g
- Protein: 12.1 g
View full nutritional breakdown of Zucchini and Pepperoni Casserole calories by ingredient
Introduction
Like a lightened up, bread-less pizza! I play around with the spices, and will sometimes eat the whole thing as a meal! Modified from a recipe found on pinterest. Like a lightened up, bread-less pizza! I play around with the spices, and will sometimes eat the whole thing as a meal! Modified from a recipe found on pinterest.Number of Servings: 2
Ingredients
-
2 medium Zucchini
1/2 Cup Tomato Sauce
17 Slices of Turkey Pepperoni
1 (+/-) Clove Garlic
1 tsp Olive Oil
1 oz. Part-Skim Mozzarella
2 tsp Italian Seasoning
2 T Parmesan Cheese
Salt and Pepper to taste
Red Pepper Flakes (Optional)
Tips
I often add red pepper to kick it up a bit. You can also broil this for the last couple of minutes for more well-done cheese and pepperoni!
Directions
Preheat oven to 425
Prepare a medium casserole/oven-safe baking dish with non-stick cooking spray.
Slice zucchini into thin rounds and sprinkle with salt.
Spray large skillet with non-stick spray and heat to medium high heat. Cook zucchini until almost translucent. (this will help keep your casserole from getting watery!)
Once zucchini is almost translucent, sprinkle with pepper, italian seasoning; toss with tomato sauce and garlic.
Transfer zucchini mixture into casserole dish and top with mozzarella, pepperoni and Parmesan.
Bake for 15-20 minutes, until cheese is bubbly and pepperoni is crisp.
Serving Size: 2 sides or 1 large serving
Number of Servings: 2
Recipe submitted by SparkPeople user DBRACKMAN.
Prepare a medium casserole/oven-safe baking dish with non-stick cooking spray.
Slice zucchini into thin rounds and sprinkle with salt.
Spray large skillet with non-stick spray and heat to medium high heat. Cook zucchini until almost translucent. (this will help keep your casserole from getting watery!)
Once zucchini is almost translucent, sprinkle with pepper, italian seasoning; toss with tomato sauce and garlic.
Transfer zucchini mixture into casserole dish and top with mozzarella, pepperoni and Parmesan.
Bake for 15-20 minutes, until cheese is bubbly and pepperoni is crisp.
Serving Size: 2 sides or 1 large serving
Number of Servings: 2
Recipe submitted by SparkPeople user DBRACKMAN.