Rating: 4.5 stars
38 Ratings
  • 5 star values: 24
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

Kid friendly dinner, meet fresh veggies and healthy ingredients. The result? Nutrient-packed meals the little ones will actually want to eat.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
stand:
15 mins
bake:
25 mins
total:
1 hr 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Coat a 3-qt. rectangular baking dish with cooking spray. Using a vegetable spiralizer, julienne cutter, or mandoline,* cut zucchini into long, thin noodles (zoodles). Place in a colander and sprinkle with salt; toss gently. Let stand 15 minutes. Pat dry with paper towels.

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  • In a large bowl combine eggs, 1/2 cup of the mozzarella cheese, the Parmesan cheese, flour, and cornmeal. Stir in zoodles. Transfer to prepared dish. Bake 10 minutes or until set and no excess liquid remains.

  • Spread with pizza sauce. Top with remaining 1 1/2 cups mozzarella cheese and pepperoni. Bake 15 to 20 minutes more or until cheese is light brown.

*

If you don't have a spiralizer, julienne cutter, or mandoline, coarsely shred the zucchini, or halve the zucchini lengthwise and cut crosswise into 1/4-inch pieces. Continue as directed.

Nutrition Facts

191 calories; fat 10g; cholesterol 75mg; saturated fat 5g; carbohydrates 12g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 4g; protein 13g; vitamin a 632.9IU; vitamin c 22.2mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.3mg; vitamin b6 0.3mg; folate 48.6mcg; vitamin b12 0.4mcg; sodium 678mg; potassium 430mg; calcium 280mg; iron 1.3mg.
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