kitchenelf
Chef Extraordinaire
CROCKPOT PIZZA
3 med zucchini -- pared into ribbons
with a vegetable peeler (do not remove
skin), excess moisture squeezed out
1 tbsp butter
1 1/2 lb ground beef -- 750g
1/4 cup onion -- chopped
1 jar spaghetti sauce -- (28 oz)
1 jar sliced mushrooms -- (5 oz) drained
1 1/2 tsp Italian seasoning
1 pkg sliced pepperoni -- (3 1/2 oz) halved
3 cups mozzarella cheese -- (12 oz) shredded
3 cups cheddar cheese -- (12 oz) shredded
Saute zucchini ribbons in butter until just crisp tender.
Meanwhile, brown the ground beef and onion until done; drain.
Add the spaghetti sauce, mushrooms and Italian seasoning.
Drain noodles.
In a 5 quart 5 litre slow cooker coated with nonstick cooking spray, spread a third of the meat sauce. Cover with a third of the zucchini ribbons and pepperoni. Sprinkle with a third of the cheeses. Repeat layers twice more.
Cover and cook on low 3-4 hours or until heated through and cheese is melted.
3 med zucchini -- pared into ribbons
with a vegetable peeler (do not remove
skin), excess moisture squeezed out
1 tbsp butter
1 1/2 lb ground beef -- 750g
1/4 cup onion -- chopped
1 jar spaghetti sauce -- (28 oz)
1 jar sliced mushrooms -- (5 oz) drained
1 1/2 tsp Italian seasoning
1 pkg sliced pepperoni -- (3 1/2 oz) halved
3 cups mozzarella cheese -- (12 oz) shredded
3 cups cheddar cheese -- (12 oz) shredded
Saute zucchini ribbons in butter until just crisp tender.
Meanwhile, brown the ground beef and onion until done; drain.
Add the spaghetti sauce, mushrooms and Italian seasoning.
Drain noodles.
In a 5 quart 5 litre slow cooker coated with nonstick cooking spray, spread a third of the meat sauce. Cover with a third of the zucchini ribbons and pepperoni. Sprinkle with a third of the cheeses. Repeat layers twice more.
Cover and cook on low 3-4 hours or until heated through and cheese is melted.
