Summer is not over yet! You have now officially entered Chapter 2 of The Zucchini Project…congratulations. I found an image of pizza made on zucchini on Pinterest, thought…”this is right up my alley!”…and went from there. The rest is entirely made up by Grey and I, I’m super excited! It is good for using up one whopping size zucchini. You ready for this one?
Here’s what you’ll need:
One big ‘ol overgrown zucchini
½ tablespoon of salt
½ cup all-purpose flour
1 cup Italian seasoned bread crumbs
(about) ¼ cup olive oil
Sun-dried tomato spread
1 ½ cup shredded mozzarella cheese
3 cloves garlic, minced
1 tablespoon Italian seasoning
Good Parmesan Cheese
Pre-heat oven to 400 degrees Fahrenheit. Slice the zucchini into 1-inch thick disks. In a big pot of boiling water, add the salt and zucchini. Boil for only until the zucchini starts to soften (about 3-4 minutes.)
Don’t let the zucchini cook for too long and turn to mush! Keep in mind the centers will cook fast, so test those with a fork.
Drain zucchini in a colander and let cool. Meanwhile create an assembly line with the flour, eggs, and breadcrumbs. One at a time, lightly coat each zucchini disk with flour, then egg, then breadcrumbs.
The breadcrumbs don’t have to be “lightly coated,” in fact I like to get as many breadcrumbs to stick to the zucchini as possible! This creates a nice crust over the zucchini.
Add as however many zucchini disks to an oiled non-stick skillet, and cook for 2-3 minutes on each side, or until golden brown.
The zucchini crust will not get all golden and delicious looking, if there is not enough oil in the pan, so keep adding accordingly.
Once both sides have been browned set aside, bread and cook remaining zucchini. Line a non-stick baking sheet with the (now golden!) zucchini disks. Spread the sun-dried tomato paste generously on each little mini zucchini “crust.”
The red sauce doesn’t have to be sun-dried tomato paste, however we have found that it works better for something like this to have a thicker paste like sauce, rather than one that is really moist. (We actually prefer the sun-dried tomato spread on our regular pizza as well!)
Top each pizza with mozzarella cheese, minced garlic, Italian seasoning, and Parmesan Cheese. Bake in oven for 10-15 minutes, or until the cheese is melted. Remove and add more parmesan cheese, if desired, top with a single leaf of basil.
Originally, I had basil in mind when I thought of this recipe, but we didn’t have any fresh basil in the house, so for color I just topped each pizza with a spinach leaf! It was quite tasty, so this is an option too :).
Cook for another 2-3 minutes. Remove, cool slightly. Serve.
Serve with a salad and some good red wine ;)…and…Turn on an old love song and pretend you are sitting on the balcony of an Italian Villa for dinner. (Sorry, couldn’t help myself.)
Hope you have a-write-your-own-recipe-kind of day