If you are growing zucchini in your garden you are probably enjoying a bountiful harvest and struggling with the question of what to do with all the extra zucchini.

We were given a huge shopping bag of zucchini and green peppers from one of my wife's coworkers and we decided to make zucchini crusted pizza frittata. It's the first time we made it, and it was so good, we'll have it again, and I thought I would share the recipe with you!

The crust

  • 3 1/2 cups grated zucchini (grated coarsely)
  • 3 eggs, beaten
  • 1/3 cup of flour
  • 1/2 cup grated mozzarella
  • 1/2 cup grated parmesan
  • 1 tbs fresh basil leaves minced or 1/2 tsp dried basil leaves
  • salt and pepper

Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out all the excess moisture. There's a lot! Use a dish towel and squeeze it, you'll be shocked how much moisture comes out!

Combine all the crust ingredients and spread into a 9x13 oiled baking pan. Bake 20-25 minutes until the surface is dry and firm. Brush the top with oil and broil it under moderate heat for 5 minutes.

Pile all your favorite pizza toppings on it and heat until the pizza cheese is melted in a 350 degree oven.

The recipe calls for heating it for about 25 minutes, but we had sauteed the onions, peppers and mushrooms so they were cooked and just heated it for about 7-10 minutes for the sauce to be hot and cheese melted.