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Zucchini is main anchor for pizza boats

Over the summer, we usually end up with an abundance of zucchini. I think it’s safe to say that this is a family favorite of ours.

Despite the few “but I don’t think I like this …” comments that are made before actually trying it again.

Our boys love veggies. But sometimes they need reminding.

We love eating zucchini when it’s simply roasted or grilled with some olive oil and pepper on top, but I am always on the lookout for new ways to incorporate this vegetable into our dinner menu.

Last week it was all of a sudden dinner time and I was slightly unprepared. Oddly enough, some of my best recipes have come from this!

That pinch you find yourself in when you need to go grocery shopping, but try your best to be creative with what you already have.

My only lead on what to make for dinner was that it somehow had to involve zucchini — or some leftover green beans that also needed to be used up.

I started the hunt for “zucchini recipes” and spotted a picture of zucchini used as a pizza crust.

Upon further inspection of our fridge, I saw that we had everything else needed to make this, score for mommy!

I’ll admit that I didn’t even read the directions, except to see the temperature and approximate time.

Between my husband and I, he is the one who is far more likely to read directions. You could never fault him for not reading a map before going somewhere.

Myself, on the other hand… well, at least zucchini pizza didn’t need that much guidance.

I’m the type that only reads assembly directions if they come in the format of pictures.

Then you go back through the directions when you need more details because you made a mistake or rushed through it.

Luckily, this recipe didn’t require very specific directions or my full attention span.

It was easy, required minimal ingredients, super fast, and delicious!

Those are some great qualities in a dinner. Especially when you’re cooking for kids.

I did get one, “Mama, I don’t think this is real pizza,” comment, prior to the first bite.

This opinion was quickly replaced with a request for more pizza.

Ingredients:

4-6 Zucchini

14.5 oz Pizza sauce

1 C. Mozzarella cheese

Pepperoni (optional)

Pizza seasoning

Other toppings such as in onions, mushrooms or black olives

First and foremost, preheat your oven to 400 degrees.

Wash the zucchini, and slice in half the long way.

Place zucchini with the freshly cut side down on a paper towel in order to remove excess moisture.

Prepare whatever pan you are going to use with nonstick cooking spray, parchment paper or foil.

Line up zucchini halves in the pan, and top with pizza sauce, using a tablespoon.

Top with cheese and pepperoni.

You can cut the pepperoni into smaller pieces to better fit the zucchini slices if desired.

Sprinkle seasonings on top of pizza, and stick in the oven for about 20-25 minutes.

Please note, this will take quite a while to cool down enough for eating. Ours required approximately 15 minutes to cool down before eating, but it was worth the wait!

This recipe will yield about four to six servings.

As always, thanks for reading! Happy fresh produce season from hbk!

Katy Wise is a Fredonia resident.

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