---------- 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 -----