Rebecca Steele and everyone else who visits “Isle Be Back” will enjoy Leslie Fennell’s gluten-free breakfast casserole!
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 large zucchini, cut into 1/2-inch rounds
- 1 tablespoon olive oil
- ¼ cup pizza sauce
- ½ cup chopped red onion
- ½ cup chopped roasted red pepper
- ½ cup chopped fresh mushrooms
- ¼ cup crumbled goat cheese
- 2 ounces shredded mozzarella cheese
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
Instructions
- Preheat grill for medium heat and lightly oil the grate.
- Brush one side of each zucchini round with olive oil; brush the opposite side with pizza sauce. Evenly divide red onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over each zucchini round.
- Grill zucchini pizzas over preheated grill until zucchini is tender, about 10 minutes.
Nutrition Facts
| Calories | 317 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 10 g |
| Sodium | 698 mg |
| Sugars | 8 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
So delicious! Better than regular pizza!!!!
This recipe is easy and yummy, a good alternative to pizza if you’re watching your waistline. I added fresh basil and parsley in lieu of Italian seasoning.
Perfect, I made it in oven as it’s cold in Chicago, still delish. Only added tiny bit of feta and tiny bit of pico de gala for a spicy kick… mmm yam yam yam
This was awesome! Made according to recipe but without garlic due to family allergic to garlic. Substituted shallots for onions. I baked in oven at 350 for 20-25 min depending on zucchini thickness. Once I pulled out of oven sprinkled with Parmesan and fresh basil. Yum!!!
Layered the sliced zucchini in a baking pan and baked in the oven like a casserole as I was concerned about the toppings making a mess on our BBQ grill. Delicious! Baked at 400F for 30 min.
Good idea! I made this over a wood fire while camping. Sliced the zucchini lengthwise into thirds and topped w/sauce, goat cheese, grilled pineapple, black olives, and grated gruyere.
Excellent dish. I followed the recipe exactly. One thing I would do next time is to salt the zucchini prior to adding the toppings. Also, and this isn’t the fault of the recipe, but large zucchini isn’t available this year yet so I had to use small ones that I split lengthwise. I would cook them at least an extra 5 minutes next time.
Great recipe! I followed all directions except had a smaller zucchini, so I cut it lengthwise instead of into circles. Made 4 “slices”
Didn’t really measure anything, just made sure each round had every topping, even added some fresh basil on top. Baked them for about 12 minutes so that the zucchini was still firm and they were excellent!
Yummy I made it at work at my pizza shop it was really good
Love it! I use can of tomato sauce, mushroom, shallot, fresh mozzarella, Italian seasoning. Bake on 400 for 15 mins then grill. It comes out really good! Will definitely make it again! Thank you.
Had a slightly too large striped zucchini from the garden. Sliced it plank style and used standard pizza toppings. Cooked on gas grill 10 minutes indirect and then 5 min high. YUM!!
I baked these in the oven/broiler. Yummy and healthy!
Wow…just wow! I don’t have a grill, so I sliced the zucchini (and a yellow squash I had) into “planks” and lined them up on an oiled cookie sheet. Then I topped it with my toppings – tomato sauce, green and yellow bell peppers, Roma tomatoes, mushrooms, and red onion. Then I sprinkled it with feta cheese (all I had on hand) and some grated mozzarella. Sprinkled the whole thing with salt and pepper, then oregano, and tossed it in the oven for about 20 minutes on 350. Sprinkled some basil on top and parmesan cheese when it came out and it was absolutely divine. What a great way to use summer veggies. Tasty and pretty. Definitely a keeper. Thanks!
A guilt free tasty pizza!!! I added chourico for some meatiness, since I am not a vegetarian but am trying to eat low carb. I baked it at 400 for 12 minutes, then a couple minutes on broil. The goat cheese is amazing. Thanks so much for a great recipe! This is a keeper.
Oh my god these are amazing! I can’t eat gluten anymore and never thought I would find a substitute that was equally satisfying. The only thing I did differently is slice the zucchini into long planks and bake them at 400 for about 10 minutes instead of grilling (I don’t really understand how they wouldn’t fall apart on the grill since the ingredients were all precariously balanced on the raw zucchini). Also used feta because that’s what I had. Could not be more thrilled to find this recipe!
Used just the sauce, onion, mushrooms and goat cheese and they were delicious.
Sliced them 1/4 inch thin, put them on a baking sheet and into a 400 oven for about 12 minutes. May try a higher temperature next time, but these were delightful!
I recently stopped eating meat and wheat, and this was the perfect substitute for a good pizza! Can make with any sort of topping! It was so quick and simple, will sure to be a favorite around here!