We've been busy this summer.
Well, some of us have been busy...
With a big garden and warm summer weather, there hasn't been too much time for laying around.
I guess that depends on who you ask.
What with all our bounty, I've been trying to develop creative ways to use the abundance of produce we have each week.
I have tried, and succeeded. Let me present...zucchini pizza! Enjoyed by even the most skeptical veggie eaters.
You will need:
1 zucchini
Diced tomatoes
Unsalted tomato sauce
Mozzarella cheese
Your favorite pizza toppings
(onions, green peppers, mushrooms, olives, etc.)
Preheat oven to 430 degrees, and coat the bottom of a glass baking dish with nonstick cooking spray.
First, cut the zucchini in half widthwise and then lengthwise (as above).
Using a paring knife, score the top sides of the zucchini.
Then, using a spoon or other useful tool, scrape the zucchini insides into a mixing bowl
(I used an avocado pitter/slicer).
Mix the zucchini insides with tomatoes, half the sauce, spices, toppings, and some cheese. Then spoon into the hollowed-out zucchini halves.
Top with remaining sauce, cheese, and garnish as you wish.
Cover the dish loosely with aluminum foil and bake for 35-40 minutes or until zucchini is tender. Remove foil and, if you wish, place the dish under broil for an addition 5 minutes to brown cheese.
Serve with hot pepper flakes, plenty of parm cheese, whatever you like on your pizza! And don't feel guilty about grabbing another slice.
...or grabbing a quick nap after dinner...