New Invention? Zucchini Pizza

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I forgot to check the zucchini plants in the garden for a few days … bad move at this time of year.

In my quest to find ways to use all that produce I have created a zucchini pizza. I grated the zucchini and squeezed out most of the liquid. I mixed in grated cheese, a dash of dried chilli and some diced salami. Spread it all on a pizza base (home made as well – just flour, yeast, slat and water) and bake.

Yum Yum

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….home made as well – just flour, yeast, slat and water…..

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I’m not trying to be a wisecracker or anything but I hope you didn’t use a piece of slat in your recipe. I am thinking maybe you meant to type “salt”?

Sounds like a very good use of zucchini – I am looking forward to our garden this spring so I can try your recipe!

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Thank you for the correction. I didn’t proof read before I posted.

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For a few different uses for any “extra” zucchini take a look here.

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You might want to try a Zuccini Crusted Pizza next…..

ZUCCHINI-CRUSTED PIZZA

CRUST:
3 1/2 c. grated zucchini
3 eggs, beaten
1/3 c. flour
1/2 c. grated Mozzarella
1/2 c. grated Parmesan
1/2 tsp. basil, minced
Salt and pepper

Salt zucchini lightly and let sit 15 minutes. Squeeze out all excess moisture. Combine crust ingredients and spread onto an oiled 9×13 inch baking pan. Bake 20-25 minutes at 350 degrees until surface is dry and firm. Brush top with oil and broil it under moderate heat for 5 minutes.

Add your choice of toppings, heat and serve.

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That sounds fabulous.

Wednesday night is pizza night, so I’ll let you know how it goes.

It is good that Mr Johbot doesn’t read the Lounge. He’ll think that my cooking skills have gone up a level!!

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