What do you do with a garden full of zucchinni?
So this year we have a vegetable garden and one of the things we decided to try growing is zucchinni. Turns out the stuff goes nuts, spreading all over the place and sending out blooms everywhere which all become zucchinni. It's been great fun watching it and we've learned a few things for next year, but we really didn't eat that much zucchinni before and now we're eating it A LOT. So we've been trying new recipes. So far zucchinni pasta sauce is thumbs up, zucchinni lasagna is thumbs down and zucchinni tacos are thumbs up. Last night I made zucchinni bread. I thought I'd had it before, but it doesn't really taste familiar so maybe not, but it's a thumbs up anyway. That said, we have much more zucchinni and we'd like to try it some other ways. Any suggestions?
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Three-Cheese Garden Pizza
Ingredients:
1 package (10 ounces) refrigerated pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 plum tomatoes, sliced
1 cup mushrooms, sliced
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon Pantry Italian Seasoning Mix
Directions:
1. Preheat oven to 400°F. Using lightly floured Baker's Roller(TM), roll pizza crust into a 14-inch circle on Large Round Stone. Bake crust 7 minutes. Remove from oven; place on Stackable Cooling Rack.
2. Using Ultimate Slice & Grate fitted with v-shaped blade, slice onion, zucchini and tomatoes. Slice mushrooms using Egg Slicer Plus(R).
3. Using Garlic Press, press garlic over crust; spread evenly. Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables using Deluxe Cheese Grater. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges using Pizza Cutter.
Yield: 8 servings
Nutrients per serving: Calories 210, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 21 g, Protein 12 g, Sodium 450 mg, Fiber 1 g
Cook's Tips: For best results, layer vegetables over the pizza in the order as directed in Step 3.
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