---------- Recipe via Meal-Master (tm) v8.05

     Title: Zucchini Crust Pizza
Categories: Pizza and c, Yeast free, Bread-baker, Breads
     Yield: 1 servings

 3 1/2 c  Zucchini; coarsely grated
          Salt
   1/3 c  Flour
     3    Eggs; lightly beaten
   2/3 c  Parmesan cheese; grated
     2 tb Fresh basil; up to 3,
          -minced -OR-
     1 ts Dried basil
          Salt and pepper
          Spaghetti sauce
          Your own toppings: peppers,
          -onions, mushrooms,
          -anchovies

 Place zucchini in bowl and lightly salt. Let sit for 15 minutes and
 squeeze out all the water that is rendered. Roll in a towel and
 twist again. This is to remove all possible water. Mix with rest of
 ingredients in a bowl. Spread on a well-oiled baking pan and bake
 in a 350°F oven until top is dry and lightly browned (20 minutes).
 Brush a little oil on surface and broil a few minutes--but don't
 burn. Spread with spaghetti sauce, 1 cup mozzarella, and any
 toppings. You may, of coarse use your favorite cheeses. Return to
 oven and bake at 350°F until done, about another 20 minutes.

 I also just recently read that the smaller zucchini have the
 sweeter, better flavor.

 Recipe by Mr. Paul Newman's, Newman's Own Cookbook

 This is from Mr. Newman's, Newman's Own Cookbook, and is a literary
 delight as well, as his sterling wit is evident. Its comical as the
 publication date states, I. Newman, Paul, 1925-
 ISBN 0-8092-5156-6
 ISBN 0-8092-5155-8
 Publisher Contemporary Books, Inc, Chicago, Illinois  60601

 From: Katie E Green <[email protected]>

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