Zucchini Crust Pizza with Japanese Eggplant

 Ingredients:

2 cups shredded zucchini (1 to 1-1/2 medium), squeezed dry

1/2 cup egg substitute or 2 large eggs, lightly beaten

1/4 cup all-purpose flour

1/4 teaspoon salt

2 cups shredded part-skim mozzarella cheese, divided

1/2 cup grated Parmesan cheese, divided

For topping I used my recipe for Japanese Eggplant. I cut the eggplant thin then fried it without the tomatoes. 

Directions:

Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle.

Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with slices of the Japanese eggplant. Bake until the edges are brown- about 10 minutes.

I didn't add any cheese to the slices of eggplant.

Ae-Yun gave me a bunch of veggies. Korean zucchinis and the Asian eggplants. This was a great recipe to use both veggies.