# Zucchini Pizza **URL:** \ **Category:** Cafe Society\ **Created:** [December 19, 2005, 6:53pm UTC](https://boards.straightdope.com/t/zucchini-pizza/336322 "2005-12-19T18:53:03Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![Casey1505](https://avatars.discourse-cdn.com/v4/letter/c/dc4da7/32.png) [@Casey1505](https://boards.straightdope.com/u/Casey1505)\ **Post date:** [December 19, 2005, 6:53pm UTC](https://boards.straightdope.com/t/zucchini-pizza/336322/1 "2005-12-19T18:53:03Z")
I found my grandmother’s recipe box a few months ago, and decided to try something new for the office Christmahannakwanza party today. I was asked several times for the recipe, so I figured I’d post it here as well. Enjoy. Zucchini Pizza Prep time 30 minutes 3 c grated unpeeled zucchini (about 2-3 medium) 1½ c Bisquick mix ½ c grated italian cheese 4-6 oz shredded sharp cheddar 2 T parsley pinch oregano pinch pepper 1/3 t garlic powder 1/3 c vegetable oil 4 eggs slightly beaten ¼ stick cubed pepperoni Mix ingredients together well. Pour into greased 13x9x2 cake pan. Bake at 350 for 40-45 minutes. Cut into appetizer size pieces. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [December 19, 2005, 9:35pm UTC](https://boards.straightdope.com/t/zucchini-pizza/336322/2 "2005-12-19T21:35:10Z")
It sounds good, but can I ask for clarification? > [@](#): > > ½ c grated italian cheese Can you be just a little more specific? Are we talking stretchy pizza cheese like mozzarella or provolone, or a hard cheese like romano or parmesan? > [@](#): > > ¼ stick cubed pepperoni I’m Not sure how much a ¼ stick is, could it be say 1 cup? ---
**Author:** ![Casey1505](https://avatars.discourse-cdn.com/v4/letter/c/dc4da7/32.png) [@Casey1505](https://boards.straightdope.com/u/Casey1505)\ **Post date:** [December 19, 2005, 10:05pm UTC](https://boards.straightdope.com/t/zucchini-pizza/336322/3 "2005-12-19T22:05:16Z")
The grated cheese should be a hard cheese. I used a parmesan and romano blend, the same stuff I use on top of spaghetti. The pepperoni stick was, I think, an 8 or 12 oz stick. Maybe a foot long? (Got it off of a stand near the deli at the grocery store. Yellow label, red writing. I forget the brand, but it began with a B.) So that would be about 2-3 oz. or 3 inches, maybe? I like pepperoni, so I used a little bit more. I probably went with almost half a stick. This was a recipe from my Italian grandmother. She had every kind of measuring utensil known to man, but I never saw her use any of them. She eyeballed everything, so I can’t really help with the amounts there. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [December 19, 2005, 10:23pm UTC](https://boards.straightdope.com/t/zucchini-pizza/336322/4 "2005-12-19T22:23:25Z")
Thanks! I’m gonna give this a shot and let you know how I do!