Saturday, September 6, 2014

Zucchini Pizzas

I was given a number of gigantic zucchini this year. It was awesome! But, at some point, what do you do when you've added zucchini to bread, enchiladas and curry and you still have an entire large container left? I decided to try making mini zucchini pizzas. They really weren't even that mini either because this was a BIG zucchini.

Preheat the oven to 375˚. Cut the zucchini into about 1/4 inch slices lined up on a baking sheet. Mix about 2 tablespoons of tomato paste with a cup of your favorite spaghetti sauce. Spoon the pizza sauce onto the zucchini. You can add any toppings you'd like at this point. We had pepperoni that I added this time. Top with a mixture of mozzarella and parmesan cheese. 

Bake for 22-25 minutes. Top with fresh basil and allow the pizzas to cool for at least 5 minutes on a cooling rack. They come out of the oven extremely hot and keep that heat for a long time due to all of the water in the zucchini. You will probably want to put a pan under the cooling rack to catch the extra liquid that will drip off.

Serve with some crusty French bread and enjoy! You can totally have the French bread since there is no crust. :) 

Do you have an alternate crust that you enjoy?


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