Best Zucchini Phyllo Pizza Recipes

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

PHYLLO DOUGH PIZZA

Phyllo Dough Pizza image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

6 layers of phyllo dough
1/2 cup sliced, pitted black olives
1 stick butter, melted
3 ripe tomatoes, thinly sliced
2 cups caramelized sliced onions
3/4 cup grated Parmesan cheese

Steps:

Butter a baking sheet with a brush. Lay down one layer of dough and brush with butter. Repeat process until all dough is layered and buttered. Fold in sides of rectangle to form a crust. Top with onions, olives, tomatoes and cheese. Bake at 375 for 30 minutes or until phyllo crust is golden brown.

ZUCCHINI PHYLLO PIZZA

Zucchini Phyllo Pizza image

Provided by Marialisa Calta

Categories dinner, lunch, pizza and calzones, appetizer, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup freshly grated Parmesan or asiago cheese
1/4 cup mixed, chopped fresh herbs like savory, thyme, parsley and basil
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1/2 package phyllo dough (12 sheets, defrosted according to package directions)
6 teaspoons wheat germ
1 medium green zucchini, thinly sliced
1/2 sweet red onion, chopped fine
1 medium yellow zucchini or summer squash, thinly sliced

Steps:

Preheat oven to 400 degrees. Place cheese and herbs in a small bowl and set aside.
Combine melted butter and oil and, with a pastry brush, lightly grease a baking sheet. Place 2 sheets of phyllo, one on top of the other, on the baking sheet. Brush lightly with the oil and butter mixture, sprinkle with 2 tablespoons of the herb-cheese mixture and 1 teaspoon of wheat germ. Repeat 5 more times, until all the sheets have been used, ending with a layer of phyllo. Brush this top sheet with the oil and butter.
Leaving a 1 1/2-inch border free, sprinkle the onion on the top sheet. Place the green and yellow zucchini, in alternating rows, overlapping as necessary. Sprinkle with remaining cheese, herbs and wheat germ. Drizzle with any remaining oil and butter.
Bake 15 to 20 minutes, or until phyllo is lightly browned and the cheese has melted. Remove to cooling rack and cut into 3-inch squares.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 20 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 445 milligrams, Sugar 3 grams, TransFat 0 grams