Asparagus and Zucchini Pizza (So-Slimming Slice)
- 8 asparagus spears (about 6 ounces)
- Prebaked pizza crust
- 1 cup thinly sliced zucchini
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves
- 2 tablespoons (1 ounce) shaved fresh Parmesan cheese
Break off and discard ends of asparagus spears; slice spears diagonally, crosswise into 1/2-inch pieces. Place a prebaked pizza crust on a shallow baking pan; top with thinly sliced zucchini. Sprinkle with asparagus pieces; drizzle with olive oil. Bake 10-12 minutes or until vegetables are tender. Top with fresh lemon juice, fresh thyme leaves, and shaved fresh Parmesan cheese. Cut into 8 slices; serve.
Prep: 15 minutes; Cook: 10 minutes.
- Yield: Makes 8 servings (serving size: 1 slice)
Baked to Perfection: To make our pizza, we used Fabulous Flats for the crust and baked it in a 500° oven on the bottom rack to make it crispy.
|Calories per serving:||142|
|Fat per serving:||5g|
|Saturated fat per serving:||1g|
|Monounsaturated fat per serving:||2g|
|Polyunsaturated fat per serving:||0.0g|
|Protein per serving:||5g|
|Carbohydrate per serving:||20g|
|Fiber per serving:||2g|
|Cholesterol per serving:||3mg|
|Iron per serving:||1mg|
|Sodium per serving:||252mg|
|Calcium per serving:||52mg|
Good to Know
Low-cal veggies star on this slice. Parmesan shavings add just enough of a salty bite without much added fat.