My garden is bursting with vegetables right now, especially zucchini. I like to let it grow to be the size of my arm so I can get more use out of it. These giants have been great for my zucchini boat recipe. I’ve been filling the freezer with a chopped up version of the zucchini boats for later down the road when life is too busy.
In the Gurney house we believe in listening to your body and giving it the food it needs. Food is fuel, and we choose to celebrate all the healthy food we CAN eat, instead of worrying about missing out. While our food life is delicious and beautiful, occasionally we find ourselves missing the convenience and taste of pizza. With zucchini bursting from our garden, I was ready to experiment with Zucchini pizza.
This recipe serves 4 people.
- 4 medium store bought Zucchini or 1 giant garden zucchini
- 1 jar of your favorite Italian sauce
- Fav pizza toppings, I use Applegate turkey pepperoni, ground sausage, shallots, and garden sungold tomatoes
- avocado oil, grapeseed oil, or olive oil
- fresh basil (Optional)
Preheat your oven to 400 degrees F.
Wash your zucchini and prepare to cut. If you have a giant zucchini, the vegetable is wide enough to chop round circles about 1/2 inch thick. For smaller ,skinnier zucchini trim the ends that aren’t edible and cut the zucchini long ways getting about 3 slices out of the vegetable.
Place your zucchini pieces on a cookie sheet or a glass pan. Drizzle with oil and sprinkle with salt and pepper.
Top with your favorite Italian sauce, leaving room on the edges for a “crust”. Lately I’ve been loving this sauce by Barilla. The flavors are brighter like they use real tomatoes instead of tomato paste.
Toppings are so fun because you can pull out whatever works from the fridge. I always have fresh veggies, olives, or some form of meat by Applegate that works. Whatever sounds good will work.
Chop the toppings into bite sized pieces and spread the toppings equally among the mini pizzas.
In this case I used Applegate turkey pepperoni, leftover ground sausage, shallots (because they are a lower carb version of onions or garlic), and sun gold tomatoes from the garden.
If you really miss cheese in your life, there is a brand of nut cheese I can recommended. Many cheese replacements are filled with additives I do not trust like soy, yeast, starches and gums. Sure it’s dairy free, but at what expense?
Treeline nut cheese can be found at Kroger. At my store I do not find in the cheese section. It’s on the shelf next to the eggs, vegan hot dogs and dairy free yogurt. Treeline cheese is creamy and delicious without adding a bunch of processed ingredients. I use it sparingly because nuts are still tricky for my digestion. When testing this recipe I made my zucchini pizzas with cheese and without. The flavors were so good without the cheese so I decided to leave it off knowing it would be better for my body in the end.
Cheese or no cheese, it’s time to bake these pizzas!
Put them in the oven and bake for 8- 12 minutes, long enough for the veggies to warm up, but not so long that the zucchini turns soft.
If you wish, top with some freshly chopped basil and serve.
Share with friends of tag us so we can see what delicious toppings you picked!