Zucchini-Crusted Pepperoni Pizza
Italian Spinach Salad
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1 (12-oz) pkg frozen zucchini spirals, thawed and drained
- 2 large eggs, lightly beaten
- ¼ cup freshly grated Parmesan cheese
- 2 Tbsp almond flour
- ½ tsp garlic salt
- ½ cup no sugar added pasta sauce
- ½ (8-oz) pkg shredded whole milk mozzarella cheese
- ½ (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 2-quart 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
- 2 Tbsp sliced almonds
- ½ (6-oz) pkg baby spinach
- ½ cup grape tomatoes, halved
- 6 Tbsp Italian dressing
Side Dish Instructions
- Toast nuts in a small skillet over medium heat until fragrant. Cool.
- Toss together spinach, tomatoes, nuts, and dressing in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
346
|
162
|
508
|
| Fat (g) | 23 | 15 | 38 |
| Sat. Fat (g) | 10 | 2 | 12 |
| Protein (g) | 23 | 3 | 26 |
| Carb (g) | 7 | 4 | 11 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 1016 | 339 | 1355 |
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