Crustless Veggie Pizza

Name: Crustless Veggie Pizza
Ingredients: 4 cups shredded zucchini (about 4 medium); 1 onion, chopped; 3 eggs; 1/3 cup whole wheat flour; 1/4 cup KRAFT Grated Parmesan Cheese; 1 tsp. chopped fresh basil; 1/8 tsp. ground red pepper (cayenne); 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese; 1 yellow squash, thinly sliced; 2 large plum tomatoes, sliced; 2 Tbsp. sliced pimento-stuffed green olives

11 ingredients

14 steps

Ingredients

4 cups shredded zucchini (about 4 medium)
1 onion, chopped
3 eggs
1/3 cup whole wheat flour
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. chopped fresh basil
1/8 tsp. ground red pepper (cayenne)
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1 yellow squash, thinly sliced
2 large plum tomatoes, sliced
2 Tbsp. sliced pimento-stuffed green olives

Directions

1

Heat oven to 350F.
2

Spread zucchini onto paper towel-covered baking sheet; cover with additional paper towels.
3

Let stand 15 min.
4

Meanwhile, cook onions in nonstick skillet on medium-high heat 4 to 5 min.
5

or until crisp-tender, stirring frequently.
6

Remove from heat.
7

Whisk eggs, flour, Parmesan, basil and red pepper in large bowl until blended.
8

Press top layer of paper towels into zucchini to remove excess moisture.
9

Add zucchini to egg mixture along with the onions and mozzarella; mix well.
10

Pour into 12-inch rimmed pizza pan sprayed with cooking spray.
11

Bake 25 min.
12

or until center is set.
13

Top with remaining ingredients; bake 10 min.
14

or until yellow squash is tender.