Zucchini Crust- 2 large zucchinis, yielding approximately 5 cups grated zucchini
- 2 eggs, beaten
- 1 cup fat free shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 tsp. garlic powder
- 1/4 tsp. crushed red pepper flakes
Grate the zucchini into a large colander. Lightly sprinkle with salt and let sit for 10 minutes. Use a dish towel to ring out any excess water. Set aside.
Preheat oven to 400F. Spray a 9x13 baking dish with avocado oil spray.
Combine the grated zucchini, eggs, mozzarella, parmesan, garlic and red pepper in a large bowl. Use a fork to mix well.
Spread into the baking dish in a even layer and pop into the oven, uncovered, for 25 minutes.
Meanwhile, prepare the ragu.
Veggie Ragu
- 1 link spicy Impossible sausage, from a package of 4, casing removed
- 3 colorful bell peppers, chopped
- 1 zucchini, chopped
- 1 yellow onion, chopped
- 1 tbsp. chopped garlic
- 1/2 tsp. crushed red pepper flakes
- 2 tsp. Italian seasoning
- 1 - 28 oz. jar Raos marinara sauce
- 1 cup reduced fat shredded mozzarella cheese
Heat a skillet over medium heat and spray with avocado spray. Crumble the sausage into the skillet and cook until browned, about 2 minutes. Add the bell peppers, zucchini and onion to the pan and continue to cook until veggies are softened, about 10 minutes. Add the garlic, red pepper flakes and Italian seasoning and stir to mix well.
Pour the marinara sauce into the pan, stirring it to combine with the veggies, and allow it to simmer until the zucchini crust is out of the oven.
When the zucchini crust is done, pull it out of the oven.
Pour the veggie ragu over the top. Sprinkle the mozzarella over the top. Pop it back into the oven for 20 minutes, until bubbling hot and cheese is browned.
Allow to sit for 5 minutes before serving.
ENJOY!
