Welcome!Hey there! I'm Holly. A 40+ year old Wife to Garrett, Mom to Holden and a million other things in between. This is the place where I share about our lives, what we are currently loving, books I'm reading, plus-size style, beauty recommendations, health + fitness endeavors and anything else I'm finding interesting at the moment. Thanks for stopping by!
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Daily Archives: December 12, 2011
You know this food, right? It’s so hideously unattractive that even the best food bloggers can’t make it look appetizing, but it’s food that needs to be shared with the world? Well this side dish is right up on that list and since I am not the world’s best photographer, yet this is a recipe I’ve emailed a million times I decided that it was about time to bite the bullet and post it anyway.
Pizza Zucchini AKA How My Mom Got Me To Eat My Vegetables As A Child
It has all the flavors of your favorite late night deep dish, but with the added benefit of being a giant serving of vegetables. This is about as close as I get to supporting the Congressional decision to make pizza a vegetable. This method is so easy a caveman could do it (calling it a recipe is almost too formal) but if you are going strict Paleo, omit the cheese. If not, enjoy the melty goodness!
Adapted from My Mama
2-4 medium/large Zucchini cut in half (or quartered if really large) and sliced into half moons
1 TBS of your preferred cooking fat
Penzey’s Pizza Seasoning (A mix of Oregano, Basil, Crushed Red Pepper Flakes, Cayenne)
1 14 oz Can Diced Tomatoes
1 Cup Shredded Cheese (My mom used to use mozzarella, we use whatever is on hand. It’s good either way!)
1. In a 12 inch skillet (one that has a lid) heat up your fat of choice on medium/medium high then toss in chopped zucchini.
2. Brown your chopped zucchini on medium high until crisp tender – a full skillet will take 8-10 minutes depending on the size of the zucchini pieces. Whether they are cooked more or less will be a personal preference in the end. I like mine a little crunchy when it’s done. Garrett likes his soggy. Usually we compromise. At this point, you want the zucchini to have a little color but not be completely cooked.
3. Season with salt, pepper, garlic powder and Penzey’s Pizza Seasoning to taste. (If you don’t have pizza seasoning, substitute Italian Seasoning)
Note: Pizza Seasoning does contain salt so beware of that when you are salting to taste.
4. Add the entire can of tomatoes with their juice and crank up the heat right on the cusp of medium high/high for about another 5 minutes. This will continue to cook the zucchini and also reduce a bit of the tomato liquid.
5. When the tomato liquid has reduced a bit, lower heat back to medium, sprinkle the cheese on the top, cover for 1-2 minutes and let it melt.
6. Serve and smugly enjoy the flavors of pizza with the servings of vegetables!