As I continued to eat my way through the infant-sized zucchini I’d picked up at the Des Moines Farmers Market in late July, I remembered coming across a grilled zucchini pizza recipe from Kalyn’s Kitchen.
But my apartment, like so many others, isn’t exactly conducive to grilling, and I wasn’t fortunate enough to have a George Foreman at my disposal. So once again, just like with my Grilled Corn Without the Grill recipe from July, I improvised with broiling.
The little za’s were a huge success! They tasted great. And I felt great knowing that I incorporated more healthy veggies into my lunch simply by swapping out traditional pizza dough crust with squash.
You’ll notice, too, that my zucchini rounds were pretty big, but I think using a smaller zucchini would make for adorable appetizers. Make them for your friends with gluten allergies (or gluten-free diets) and I promise they’ll love them.
-3 large or 9 small zucchini rounds (about5-6 mm thick)
-1-2 T olive oil
-1/3 cup marinara sauce
-1/3 cup cheese
-1 t Italian seasonings
Toppings of choice
-Coat each side of the zucchini rounds lightly with oil. Place on broiling sheet and broil on each side for about 3 minutes. Remove from oven once they’ve crisped up quite a bit.
-Spread sauce on each round. Top with cheese, seasonings, and desired toppings. Broil for another 3-5 minutes or until cheese starts to bubble and melt. Serve warm.
- Farm Fresh Veggie Pizza (collegiateculinaire.wordpress.com)
- Cheesy Zucchini Rice (collegiateculinaire.wordpress.com)