Fiber: 2g
Sodium: 320mg
Cooking Tips and Tricks
Squeeze zucchini very thoroughly – excess moisture will make crust soggy
Use a cheese grater with large holes for zucchini
Spread mixture evenly for uniform cooking
Let cool for 5 minutes before adding toppings
Use parchment paper, not wax paper
Variations and Substitutions
Replace mozzarella with other firm cheeses
Add Italian seasoning for extra flavor
Use quinoa flakes instead of oatmeal
Add grated carrots for extra nutrition
Include dried herbs like oregano or thyme
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