Composition / ingredients
Step-by-step cooking
Step 1:
Let's prepare simple products. Immediately turn on the oven to heat up to 190 degrees.
Step 2:
Zucchini if young, you can not peel. If "old " - it is better to clean. Rub the zucchini on a medium grater, squeeze and drain all the excess liquid.
Step 3:
Add eggs, finely chopped parsley, salt-pepper, flour mixed with baking powder to the zucchini.
Step 4:
Mix everything well, the dough turns out like pancakes.
Step 5:
Now the form. You can take any ceramic mold, or you can, like me, split. The diameter is 24 centimeters. Lubricate the ceramic mold with vegetable oil and sprinkle with semolina so that the pizza does not stick. Lay the detachable one with parchment, lubricate it with oil a little as well. Pour our dough into the mold.
Step 6:
Cut the tomato into circles and spread it on top of the dough.
Step 7:
Grate the hard cheese on a medium grater and sprinkle our billet well on top. Put in the preheated oven for 30 minutes. Be guided by your ovens - the top and edges should be well browned.
Step 8:
We take the finished zucchini pizza out of the oven and let it cool down in the form. When hot, it is very tender, it's not really possible to get it)))
Step 9:
Now the zucchini pizza has cooled down on a plate. It smells amazing! Cut into portions and invite everyone to enjoy this yummy!
Step 10:
If desired, you can add any ingredients to the tomatoes on top - sausage, boiled meat, pickled mushrooms...whatever you want!
Step 11:
Cook for your health, bon appetit!
Such vegetable pizza can be eaten both warm and cold. And you can also add sausages, boiled or smoked meat - this will diversify the taste of your squash casserole.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Zucchini - 23 kcal/100g
- Semolina - 340 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder dough - 79 kcal/100g
