Who doesn’t love a good pizza? It’s a universal comfort food, perfect for any occasion – be it a casual dinner at home, a party with friends, or a lazy Sunday afternoon. But as much as we love it, we all know that it’s not the healthiest option out there. That’s why I’m here to introduce you to a healthier (but just as delicious) alternative – Zucchini Pizzas! Made with fresh zucchini coins as the base, topped with spaghetti sauce, mushrooms, and a blend of cheeses, these pizzas pack a flavorful and nutrient-dense punch. What I love about this recipe is its versatility. You can switch up the toppings according to your preferences, making it perfect for picky eaters or those with dietary restrictions. Plus, it’s super easy to make – even the kids can join in! So why not give it a try? Trust me, once you taste these Zucchini Pizzas, you’ll have a hard time going back to the traditional kind!
Ingredients
- 3/4 c. spaghetti sauce (Garden-Style)
- 1/2 c. (2 oz.) shredded part-skim Mozzarella cheese
- 2 Tbsp. grated Parmesan cheese
- 2 Tbsp. minced onions
- 1/4 tsp. fresh ground black pepper
- 1/4 tsp. dried oregano
- 24 (1/2-inch) slices fresh zucchini
- 24 slices fresh mushrooms
Cooking Method
- Combine spaghetti sauce, onions, black pepper and oregano in a small bowl.
- Combine Mozzarella cheese and Parmesan cheese.
- Place zucchini coins on a cookie sheet which has been coated with vegetable cooking spray (approximately 1-inch apart).
- Top with sauce, then a mushroom slice.
- Sprinkle with cheese mixture. Broil until hot and bubbly.
Calorie: 150
Total cooking time: 30 minutes
Difficulty level: Easy
Inception of the Zucchini Pizzas
It all started on a lazy Sunday. The kind of day you look at your house chores and think, “Nah, not today”. My stomach growled, reminding me that I hadn’t eaten since the wee hours of the morning. I shuffled to the kitchen, opening the fridge to find nothing remotely tantalizing. A lone zucchini sat on the bottom shelf, flanked by a sad looking block of Mozzarella cheese and a half-empty jar of spaghetti sauce. My gaze wandered to the spice rack, where the dried oregano and fresh ground black pepper beckoned. A plan began to form – zucchini pizzas!
The Gathering of the Ingredients
I assembled everything: 3/4 c. spaghetti sauce (Garden-Style because let’s face it, I wasn’t about to make fresh sauce), 1/2 c. (2 oz.) shredded part-skim Mozzarella cheese (who even measures cheese?), 2 Tbsp. grated Parmesan cheese (the more, the merrier), 2 Tbsp. minced onions (tears included), 1/4 tsp. fresh ground black pepper (extra if you’re feeling spicy), 1/4 tsp. dried oregano (because who has fresh oregano lying around?), 24 (1/2-inch) slices fresh zucchini (because that lone zucchini needed a purpose), and 24 slices fresh mushrooms (a last-minute addition, because I found some hiding behind the milk).
The Concoction of the Zucchini Pizzas
First off, I combined the spaghetti sauce, onions, black pepper, and oregano in a small bowl. It was like a miniature Italian fiesta in there! Then, I bravely tackled the Mozzarella cheese and Parmesan cheese, shredding and combining them. I’m pretty sure I lost a fingernail in the process, but hey, all for the love of food, right?
The Assembly Line
I placed the zucchini coins on a cookie sheet, which I had bravely coated with vegetable cooking spray (trust me, scrubbing baked-on cheese off a cookie sheet is a workout I don’t want). I dutifully topped each zucchini with the sauce, then a mushroom slice. I must say, they were starting to look pretty darn cute.
The Final Showdown
I sprinkled each mini pizza with the cheese mixture and popped them in the oven. The aroma of melting cheese, spaghetti sauce, and spices filled my kitchen. As they broiled until hot and bubbly, I couldn’t help but do a victory dance. The end result was a tray of mouthwatering zucchini pizzas. Each bite was an explosion of flavors – the sweetness of the sauce, the nuttiness of the cheese, and the freshness of the zucchini.
The Aftermath
In the end, my kitchen looked like a war zone, but those zucchini pizzas were worth every scrub and scrape. They were a testament to my culinary genius (or so I like to think). So here’s my advice to you, dear reader: the next time you find yourself with a lone zucchini and some odds and ends, consider the humble zucchini pizza. It might just surprise you!
The Moral of the Story
I learned that tasty dishes can be made from the simplest of ingredients. And also, that I should probably wear a chainmail glove the next time I tackle cheese grating. But most importantly, I discovered that cooking doesn’t always have to be a chore. It can be fun, exciting, and even a bit messy. So, go forth, experiment, and create your own zucchini pizzas, or whatever else your heart (or stomach) desires. Bon appétit!
