Zucchini Crust Pizza Margherita
// Zucchini-Crust Vegetarian 4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones) ½ cup finely grated low-fat Mozzarella blend 5 T almond meal 3 T finely grated Parmesan 1 tsp. dried Greek or Turkish oregano ½ tsp. garlic powder pinch of salt 1 egg, beaten
The Best Paleo Dinner Recipes Index - My Natural Family
Zucchini Chips - 1 lg. zucchini, 2 Tbsp olive oil, kosher salt. Brush oil on each slice of zucchini. Sprinkle salt onto the cookie sheet of slices. Do not over season. 225 degrees for 2 hours or until they start to brown and aren't soggy. Let cool before removing. Keeps for 3 days in airtight container.