Zucchini Pizza
1 1/2 pounds zucchini
1 teaspoon salt
3 large eggs
1/2 cup flour
1/2 cup grated parmesan cheese
1/2 teaspoon oregano
pepper
olive oil
1 cup tomato sauce
PIZZA TOPPINGS:
mushrooms
mozzarella, etc.
Grate zucchini and sprinkle with salt. Let stand for 30 minutes. Squeeze out water from zucchini.
Preheat oven to 350 degrees. Grease a 9×13 pan.
Combine zucchini, eggs, flour, Parmesan cheese, oregano and a few grinds of pepper. Spread mixture onto pan. Bake 25-30 minutes or until firm and dry. Brush with oil and broil until lightly browned. Spread with tomato sauce. Add mushrooms and mozzarella cheese on top. Broil again until Mozzarella is melted and bubbly.
Can also be made in a jelly roll pan.
Almond Bars
1 package white cake mix
1/2 cup butter or margarine — softened
2 eggs
Almond Topping — (recipe follows)
ALMOND TOPPING
2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon milk
Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.
Immediately spread Topping over crust. Set oven control to broil. Place
pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily). Cool completely. Cut into 8 rows by 4 rows.
ALMOND TOPPING:
Cook all ingredients in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved and mixture thickens slightly