Zucchini Pizza & Parmesan Crisps

Mm… We’re talking zucchini today, people. If you’re the home gardening type, you know that zucchini multiplies when planted. We’re lucky enough to have friends like you that give us some of their bounty. πŸ™‚ Knowing that this season is upon us, I figured it was high time to find some recipes to keep in the arsenal.

I’ve seen these zucchini boats on several sites before, and I have to say- they really are delicious! Half the battle for me is cravings for junk food. I’ve found that 90% of my cravings can be cured by a substitution that generally contains about half the calories. Take pizza for instance. Pretty common craving right? Slap some sauce, cheese, and pepperoni (and yes, that’s how easy this one is) on a zucchini and you’ve got yourself a healthy substitution that will make you say “Papa John, who?”

So like I said- zucchini is our star today. This was my veggie of the week. I liked this meal so much, I’m actually having it again tonight! Both recipes are quick, easy, and delicious!

Ingredients:

  • Zucchini- a crap ton of zucchini πŸ˜‰ Actually, one per person generally will be fine.
  • olive oil
  • garlic
  • marinara/pizza sauce
  • shredded Parmesan
  • shredded low-moisture part-skim mozzarella
  • mini pepperonis
  • fresh oregano

Directions:

Preheat your oven to 400Β°. Slice your zucchinis length-wise. Dry with a paper towel. Mix your minced garlic and olive oil in a bowl and brush the tops of your zucchinis with the mixture. Sprinkle salt and pepper on each one. Top each zucchini half with about a tablespoon of sauce. Try to keep the sauce away from the edges a bit. Top your zucchinis with mozzarella and then parm on top of that. Add your mini pepperonis or whatever toppings you’d like. Pop them in the oven for 15-20 minutes depending on how crisp you like your veggies:) Once you’ve pulled the pizza boats out, top with a few pinches of fresh oregano.

For your crisps, line a cookie sheet with foil. Slice your zucchini into 1/4 inch rounds and place on your cookie sheet. Brush your rounds with a bit of the oil mixture and sprinkle with salt and pepper. Drop a pinch of parm on each round and bake for about 8-10 minutes at 400Β°. Β These are a fantastic snack! The cheese crisps up really nicely while the zucchini softens, making for a delightful texture sensation. πŸ˜‰

I told you zucchini was our key player today! I hope you enjoy these delicious meals! I know we did. πŸ™‚

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