I shared last week about the toasty cheese pizza crust I love. With that option, I can still regularly make pizza for the family dinner, while still keeping my own no-starch-dinner rule.
Last week I was making pizza for dinner again, but – perhaps because it was hot outside – I felt like the cheese crust would be too heavy. I wanted to eat something satisfying, but I wanted it to be lighter. I didn’t feel like eating another salad (I usually have a large salad for lunch), but I did have several zucchini in the fridge.
Thus, the zucchini pizza was born.
This is no recipe. It is simply slicing the zucchini into long planks and topping them and baking them like a normal pizza.
Super simple! I made my zucchini crust pizzas right alongside the family’s normal pizza, and I got four “slices” (one zucchini, sliced into four planks) sprinkled lightly with Parmesan cheese and a few half-slices of salami. I had a toothsome dinner I could chew that wasn’t overpowering or heavy. And, of course, it meant I got in extra veggies.
This recipe could very likely turn into a summertime family lunch once our zucchini plants start producing. I bet it could even be done on the grill, so the kitchen wouldn’t be heated up. Yum!
Tools that made this easy
This menu plan template and master pantry resource will help streamline your kitchen.