Week 14- Recipes from Aunt Julie’s Vault

Zucchini Crusted Pizza

Preheat oven to 350 degrees F

3 ½ c coarsely grated zucchini

3 eggs, beaten

1/3 c flour

½ c grated Mozzerella cheese

½ c grated Parmesean cheese

fresh basil

salt and pepper


Salt zucchini lightly and set aside for 15 min. Squeeze out excess water.

Combine all ingredients and spread in a 9×13 in pan.

Bake 30 min until surface is dry and firm. Brush top with oil and broil 5 min.


Pile on your favorite toppings, just like you would a pizza. Bake at 350 for 25 min.


Quinoa and Corn Griddle Cakes

1 c quinoa

1 c water

1 c broth

2 lg eggs

1 c corn

1-2 chopped leeks

1/2 c mozzerella

1/2 c flour

4 T milk

1/2 tsp salt

1/4-1/2 hot pepper sauce

Mix quinoa, water and broth- boil then simmer 15 min. Fluff.

Combine quinoa and remaining ingredients, fry in oil.

Top with:

Black Bean Salsa

1 can black beans

2 c tomatoes, diced

1 hot wax pepper

1 leek

1 sweet pepper, chopped

2-3 T vineger

1 T olive oil



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