Zucchini Pizza

The garden goodness continues here, which means everything dish coming out of my kitchen contains zucchini or tomatoes.  Or both.  This one has both.

A couple weeks ago a friend posted her version of zucchini pizzas on Instagram:

Don’t they look delicious?  Her quick description on how to make made me realize only one easy substitution would make them work for me: switch our dairy cheese for non-dairy.  I’ve used Daiya here, you can use whatever works for you.

We’ve been eating these as an entree. I think they would also make a great appetizer, especially with smaller zucchini.  We’ve been using up our larger zucchini to make these.  I’ve got a smaller zucchini recipe or two coming up soon as well.  Because as I mentioned, everything coming out of my kitchen contains zucchini and tomatoes right now.  Enjoy!

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Zucchini Pizza

Author Johnna

Ingredients

• 1 large green zucchini
• 1 cup shredded non-dairy cheese (or dairy if that works for you)
• 1/2 cup pizza sauce of your choice , homemade or thoughtfully store bought
• 2 T . olive oil
• sliced tomatoes
• basil leaves
• salt and pepper

Instructions

1. Line a baking sheet with parchment paper.
2. Slice zucchini into 1/4" to 3/8" thick rounds.
   
3. Brush both sides with olive oil and sprinkle with salt and pepper.
4. Place under broiler in oven, 2 minutes on each side.
5. After both sides have been under the broiler, remove from the oven and top.
   
6. Place a spoonful of sauce on each slice, followed by "cheese" shreds, a slice of tomato and a basil leaf.
7. Return baking sheet to oven with broiler on high. Broil until cheese is melty.