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As Martha-in-training has pointed out, this is the time of year when the abundance of zucchini seems less like a splendid bounty and more like a horticultural coup. Most gardeners know that summer squash, cucumbers, and zucchini are most flavorful and tender when they are small, but who hasn’t discovered a gargantuan fruit hiding under the foliage and wondered what to do with such a behemoth?
Today, as guest blogger, I bring you a delicious, nutritious solution to zucchini largesse- the zucchini pizza! By replacing dough with with slices of zucchini, you increase vegetable consumption (a good thing!), decrease carbohydrates, and use up the Godforsaken garden mammoths.
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This really is as simple as it looks, and no rise time is needed for this dough-less delight. I found the leftovers to reheat well, maybe even better than the day they were made.
Ingredients:
Large zucchini
Garlic olive oil
Prepared pizza sauce
Selection of cheeses (I used fresh mozzarella, Monterey jack, and grated parmesean)
Sliced turkey pepperoni (optional)
1. Slice zucchini widthwise into ¼ -inch rounds. Brush both sides with olive oil and broil (or grill) until barely softened (5 min in my broiler). Flip and broil the other side until barely softened.(another 4-5 minutes)
2. Remove from oven or grill. Spoon pizza sauce over zucchini rounds and then top with small amounts of the cheeses and pepperoni.
3. Return to broiler for a few minutes until cheese is melted and slightly browned.
4. Serve and enjoy!
