Deep Dish Zucchini Cornbread Crust Pizza #Rsc - cooking recipe

Ingredients

2 tablespoons olive oil
3 cups zucchini, grated
3 eggs, well beaten
1 (6 1/2 ounce) package cornmeal mix
1 cup fresh whole kernel corn
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups pizza sauce
1/2 cup sliced black olives
1/3 cup chopped green onion
1/2 cup chopped red bell pepper
1 tablespoon fresh oregano
10 fresh basil leaves
2 1/2 cups grated monterey jack cheese
Reynolds Wrap Foil

Preparation

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.