Your children or grandchildren will love this pizza. Don’t tell them what’s in it, and they’ll never know they are eating zucchini. I like using Italian tomatoes when they are in season. If you cut the pizza into smaller pieces, you’ll have a great appetizer.
3 cups grated zucchini
3 large eggs, beaten
1 cup matzah cake meal
½ teaspoon salt
2 cups grated mozzarella cheese
1 cup sliced black or green olives
2/3 cup finely chopped green onions
½ cup finely chopped red bell pepper
1 teaspoon oregano
1 teaspoon chopped fresh basil
3 medium ripe tomatoes, thinly sliced
1. Preheat the oven to 450 degrees. Grease a 9X13 inch pan. Use your food processor, or the largest holes on a grater, to grate the zucchini. Place the zucchini in a strainer and press hard to remove the excess liquid from the zucchini strands.
2. Combine the zucchini with the eggs, matzah cake meal, and salt. Mix well, and spread evenly in the pan. Bake the crust for 8 minutes. Remove from the oven and cool for about 10 minutes. Lower the oven heat to 350 degrees.
3. On the cooled zucchini crust, layer these ingredients evenly, in the following order: 1 cup of cheese, olives, green onions, and red bell pepper, and remaining cheese. Sprinkle with the oregano and basil. Arrange the tomato slices in even rows. Sprinkle lightly with salt if desired. Bake 20 minutes until the cheese is bubbling. Remove from the oven and cool 5 minutes before slicing. Serve at once.
This recipe was used with permission from the author. Simply Seders is a publication of Macmillan (1998).
You may enjoy owning a copy of Let My People Eat!: Passover Seders Made Simple.