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    You are in: Home / Recipes / Deep Dish Zucchini Cornbread Crust Pizza #RSC Recipe
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    Deep Dish Zucchini Cornbread Crust Pizza #RSC

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    15 mins

    23 mins

    mmleverette's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. This hearty deep dish pizza is packed with flavor, Reynolds Wrap makes it an easy clean-up and it's a great way to use up those over-abundant zucchini!

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    Units: US | Metric


    1. 1
      Heat oven to 450 degrees F. Line a 13 x 9-inch baking dish with Reynolds Non-Stick Foil. Brush foil with olive oil. Press excess liquid from zucchini. Place in a large bowl and add eggs, cornmeal mix, corn kernels, salt and pepper. Mix well and spread evenly into pan. Bake for 8 minutes. Remove from oven and reduce heat to 350 degrees F. Cover zucchini cornbread crust with pasta sauce. Evenly sprinkle on olives, onions, bell pepper, oregano and basil. Top with grated cheese. Bake for 15 minutes or until bubbly. Cool slightly and cut into squares.

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    Nutritional Facts for Deep Dish Zucchini Cornbread Crust Pizza #RSC

    Serving Size: 1 (436 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 689.8
    Calories from Fat 370
    Total Fat 41.2 g
    Saturated Fat 17.7 g
    Cholesterol 204.2 mg
    Sodium 1852.7 mg
    Total Carbohydrate 53.1 g
    Dietary Fiber 7.3 g
    Sugars 18.4 g
    Protein 28.8 g

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