Our garden is once again filled with squash. Every year I look for a new ways to use zucchini. Popular dishes this year have included zoodles
, almond flour-breaded zucchini medallions and zucchini boats. Last week I created a new recipe – zucchini pizza.
This recipe, like many, was born out of a lack of time or energy to create a more complicated dish. I had promised the kids pizza but had no interest in making my usual grain-free crust from the “Everyday Paleo” cookbook. Inspiration struck in the form of a giant zucchini on my counter. My family ate the entire squash so I think it is safe to say the recipe was a hit. I hope you family enjoys it as much as mine did.
1 large zucchini cut into ½ inch slices
Fat of choice (I used a mixture of ghee and coconut oil)
Oregano, salt and pepper
1. Heat oven to 400 degrees
2. Brush zucchini slices with oil
3. Sprinkle oregano, salt and pepper
4. Bake for 20 minutes
5. Meanwhile make the sauce (recipe below)
6. When zucchini is done, remove and turn oven to broil
7. Top slices with red sauce and desired toppings (we used raw cheddar and diced pepperoni)
8. Broil about 4 minutes and enjoy
1 cup onion, diced
½ red bell pepper, diced
4-5 crimini mushrooms, cut into bite-sized pieces
1 Tbl avocado oil (coconut oil or ghee will also work here)
1-2 garlic cloves minced
2 cans diced tomatoes
1 can tomato paste
1 Tbl red wine vinegar
1 tsp rosemary
½ tsp oregano
1. Saute onion, pepper and mushroom in oil for 4-5 minutes
2. Add garlic and herbs, saute for 1-2 minutes until fragrant
3. Add tomatoes and tomato paste
4. Bring sauce to a boil and reduce to simmer
5. Stir in Vinegar and simmer for 10 minutes.
Variations – pesto and goat cheese
The flat bread in the first picture can be found here.