---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Zucchini Crust Pizza
  Categories: Pizza and c, Yeast free, Bread-baker, Breads
       Yield: 1 servings
  
   3 1/2 c  Zucchini; coarsely grated
            Salt
     1/3 c  Flour
       3    Eggs; lightly beaten
     2/3 c  Parmesan cheese; grated
       2 tb Fresh basil; (2 to 3);
            -minced
            -or- 1 tsp dried basil
            Salt and pepper
            Spaghetti sauce
            Your own toppings: peppers,
            -onions,
            Mushrooms, anchovies
  
   Recipe by: Mr. Paul Newman’s, Newman’s Own Cookbook
   Place zucchini in bowl and lightly salt.  Let sit for 15 minutes and
     squeeze out all the water that is rendered.  Roll in a towel and twist
     again.  This is to remove all possible water.  Mix with rest of
     ingredients in a bowl.  Spread on a well-oiled baking pan and bake in
     a 350F oven until top is dry and lightly browned (20 minutes).  Brush
     a little oil on surface and broil a few minutes--but don't burn.
     Spread with spaghetti sauce, 1 cup mozzarella, and any toppings.  You
     may, of coarse use your favorite cheeses.  Return to oven and bake at
     350F until done.  About another 20 minutes.
   
     I also just recently read that the smaller zucchini have the sweeter,
     better flavor.
   
   This is from
   Mr. Newman’s, Newman’s Own Cookbook, and is a literary delight
   as well, as his sterling wit is evident.  Its comical as the
   publication date states, I. Newman, Paul, 1925-
   Well there are two library of Congress No.’s.    ISBN 0-8092-5156-6
                       ISBN 0-8092-5155-8
   Publisher Contemporary Books, Inc, Chicago, Illinois  60601
   
   >From: Katie E Green <kgreen@u.washington.edu>
  
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