This was dinner last night. It was amazingly good and good for you coming in at only 361 cal for 1/4 of the pizza. It was so good in fact that my six year old wanted more and was bummed that dad was taking the leftovers to work for lunch. I found the original recipe in the July issue of Clean Eating magazine. Originally it called for eggplant instead of zucchini, but since I hate eggplant and have a lot of zukes I swapped ingredients. I also added some fresh basil to the herb mix.
1lb red peppers or one jar roasted red peppers
1lb zucchini washed and cut into 1/2" slices
1 1/2 lbs potatoes, scrubbed well
8 oz shredded mozzarella cheese
1 tsp dried oregano
1 tsp dried rosemary
1 Tbsp sliced fresh basil
Salt and Pepper to taste
Roast the red peppers in 475* oven for 15-20 min. Place in bowl covered with plastic wrap or just in a gallon Ziploc bag. Set aside until cool enough to handle. Peel and slice peppers into strips or just use a jar of roasted red peppers and slice them.
Meanwhile, line baking sheet with foil. Spray with cooking spray and place zucchini slices on. Roast in oven for 15 min at 375*. Meanwhile, shred potatoes and place directly in bowl of cold water to prevent browning. Spray a baking pan with cooking spray. Squeeze water out of potatoes and place on kitchen towel. Twist and squeeze remaining water out of potatoes. Spread on sprayed pan to 1/8" thick; make sure all the potatoes are connected to make your crust. Bake at 375* for 20 min. Remove from oven sprinkle with salt and pepper to taste; and top with peppers, zucchini, herbs and cheese. Bake for 20 min until golden brown.
Slice and eat. We had ours with salad and melon.