The next gen challenges me to appreciate food that’s fresh, healthy, and full of flavor. After all, my comfort food during my early twenties leaned hard in the direction of McDonald’s french fries and maraschino cherries. Today’s twentysomethings are more likely to get together for smoothie night, bring home greens from a farmers market, or shop for items that haven’t been wrapped in a box or plastic bag. Good for them! They inspire me and make my kitchen a better place.
This is the first Hannah (but not the last) for this next gen month, and she’s sharing a recipe that sounds good to eat and good for you. I know she not only loves to cook, but she appreciates eating well. She is pretty amazing with a camera and has captured beautiful images for lots of grateful friends (like my family!) & customers. Hannah was behind the lens for the image used in this month’s theme button! Thanks to Hannah for sharing her original recipe today for Zucchini Pizza!
Zucchini Pizza
- “Crust”
- 2 eggs
- 3 medium zucchinis
- 1/2 cup Parmesan or mozzarella
- Topping suggestions (can use whatever desired): Mushrooms, Garlic, Onion, Squash, Basil, Goat Cheese, Meat (crumbled sausage or ground chicken work well)
Basic steps to Zucchini Pizza
- Preheat oven to 400.
- Using a food processor, or cheese grater, blend zucchini.
- In a large bowl stir eggs, zucchini, and parmesan or mozzarella.
- Spread zucchini mixture on a greased pizza stone or baking sheet and place in oven for 15-20 minutes. (Until lightly browned).
- Saute onion, garlic, mushrooms, squash, and any desired meat.
- Top “crust” with tomato sauce (or pesto) then add sautéed vegetables, basil, and goat cheese.
- Place zucchini pizza in the oven for 15-20 minutes.
