Zucchini-Crusted Pepperoni Pizza
Italian Spinach Salad
Wine Recommendation
Mark West Pinot Noir
Ingredients
- 2 (12-oz) pkg frozen zucchini spirals, thawed and drained
- 4 large eggs, lightly beaten
- ½ cup freshly grated Parmesan cheese
- ¼ cup almond flour
- 1 tsp garlic salt
- 1 cup no-sugar-added pasta sauce
- 2 cups shredded whole-milk mozzarella cheese
- 1 (3.5-oz) pkg pepperoni, chopped
Instructions
- Preheat oven to 400°F. Combine zucchini, eggs, Parmesan cheese, almond flour, and garlic salt in a large bowl. Pour into a 13- x 9-inch baking dish coated with cooking spray.
- Bake 30 minutes until set and edges are browned.
- Spread pasta sauce over zucchini crust. Top with cheese and pepperoni.
- Bake 15 minutes or until cheese melts. Let stand 5 minutes before serving.
Side Dish Ingredients
- ¼ cup sliced almonds
- 1 (6-oz) pkg baby spinach
- 1 cup halved grape tomatoes
- ¾ cup Italian dressing
Side Dish Instructions
- Toast nuts in a small dry skillet over medium heat until fragrant.
- Toss together spinach, tomatoes, nuts, and dressing in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
344
|
108
|
452
|
| Fat (g) | 24 | 8 | 32 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 22 | 2 | 24 |
| Carb (g) | 7 | 7 | 14 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 1134 | 314 | 1448 |
| T. Sugs (g) | 3 | 4 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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