Tag Archives: zucchini

cheesy zucchini and squash pizza

There’s no denying it. Pizza is my favorite thing to eat and to make. It’s easy and, best of all, forgiving. So when I set out to make Smitten Kitchen’s Lemony Zucchini Goat Cheese Pizza, and the boyfriend sort of freaked out (“There’s no sauce?” “You’re using goat cheese? What about Mozzarella?”), I was able to adapt it, and the pizza gods gave me their blessing.

Cheesy Zucchini and Squash Pizza
(adapted from Smitten Kitchen’s Lemony Zucchini Goat Cheese Pizza)

(sorry for the awful pictures, we ate 1/2 the pizza before I thought to snap a few photos)

Stuff you’ll need:

-Pizza Dough. I used Smitten Kitchen’s, which is fantastic, or you can buy some at the store.
-4 oz. goat cheese
– 2 Tbs pesto. I bought some at the store
-1 lg. zucchini
-1 lg. yellow squash
-1 Tbs. olive oil
-Salt & Pepper
-6 oz. shredded mozzarella cheese

Do it:

-Preheat oven to 400 degrees.
-Roll out the pizza dough. If you’re using the SK recipe above, I’d double it. The crust was small (appx. 10 inches), so keep that in mind if you’re feeding a lot of people.
– Place dough on pizza stone, or in our case an aluminum lined baking sheet. (square pizza!) Instead of putting flour underneath the crust, I used cornmeal, which worked excellent.
-Combine goat cheese and pesto to create a flavorful base, spread on crust.
-Slice the squash and zucchini into very thin pieces (appx. 1/8th an inch) and layer on the pizza.
-Drizzle it with olive oil. I didn’t measure this, but it was probably about a tablespoon.
-Sprinkle with sea salt and black pepper.
-Cover with fresh grated mozzarella cheese.
-Pop it in the oven for 15 minutes at 400 degrees or until cheese is bubbly and crust is slightly browned.

Notes:

The goat cheese/pesto combination makes a great “sauce.”

Make your own crust, it’s perfect. I tried to spread a tiny bit of pesto on the crust to give it some flavor, but it really didn’t need any tweaking.

And next time, I’d like to forget the mozzarella and add a stinky cheese. Are there rules to mixing cheeses? Mixing sharp and stinky cheeses? Is that like stripes and plaids? I have no class.

Either way, this thing was delicious.

Happy cooking!

p.s. I’ve linked this up here, here, here, and here.

green food: zucchini fritters

I’m a southern lady and we believe in two things: sweet tea and frying. We even fry healthy things like zucchini. In honor of St. Patrick’s Day I made zucchini fritters. Not because they pertain to the holiday in any way, they’re just green.

You will need:

4 Tbs olive oil
1 lg. zucchini
1 lg. egg
3/4 cup of whole wheat bread crumbs
1 green onion
white pepper
garlic powder
salt & pepper

1. Heat oil in skillet over medium heat. Repeat after me: “I will not use more than 4 tablespoons of oil.” There’s no need.
2. While the oil is warming, use a food processor or cheese grater and grate the zucchini.
3. Chop the green onion
4. Beat the egg
5. Combine the zucchini, egg, bread crumbs, green onion, and spices (to taste) in a large bowl.
6.  Using your hands, five small patties from the mixture. Mine were about 2 1/2 inches in diameter.
7. Place patties in the oil. My skillet comfortably fit about two at a time. Cook them on each side for about five minutes or until golden brown. Use medium heat. I’ve tried doing this with high heat oil and they fall apart.

I hope you enjoy!

 

Recipe: Zucchini & Squash on French Bread

Here’s the deal. I’m sick of eating zucchini and yellow squash. It seems like it’s always in season at the farmer’s market. It’s also cheap. So lately, I’ve had to get creative with this mixture. Today this one popped in my head:

it may not look pretty, but it was delicious.

Zucchini & Squash on French Bread
Yields 4
Prep time 10 min.
Total time 20 min.

Ingredients:
– 1 small French loaf (or large cut in half) cut in half and sliced lengthwise
– 1 large zucchini, sliced
– 2 small yellow squash, sliced
– 2 Tbsp of pesto (I made my own, it works best if it’s a thick pesto)
– 1 tomato, sliced
– 1/3 cup shredded mozzarella

Directions:
– Preheat oven to 350 degrees
– Sauté the sliced zucchini and yellow squash until tender
– Remove from heat and stir in pesto
– Place sautéed mixture on flat surface of French bread
– Top with sliced tomatoes and mozzarella
– Place bread on baking sheet and bake for ten minutes.

mmm…

I’d also like to welcome the newest member of my family, I think her name is going to be Riley. I’m really not in love with the name, so if you have a suggestion, I’d love to hear it.

I already have a cat, Watson, and he’s the love of my life. Unfortunately, he’s destructive and aggressive. After putting up with it for a year, I finally decided to take my vet’s advice and get him a companion. It’s been two days and I’ve been bite and scratch free. The cats are getting along nicely, as well.

Hey, did you notice the pictures I took with my new camera? I’m satisfied with it.