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Zucchini Pizza

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Garden Vegetables, Garden Bounty
How our countertop has looked all month

Last year, we had way too much zucchini. This year, we only had one plant, and we still have more zucchini than we quite know what to do with. So, we’re experimenting.

Besides slicing them up and putting them in eggs and making 11 batches zucchini brownies, we wanted to try some different ways of preparing the vitamin-loaded vegetable while we can, before they rot. Enter, mini pizzas:

Mini Zucchini Pizzas

Large zucchini, cut into discs
Pizza sauce (or tomato sauce)
Shredded cheese of choice
Toppings of choice <–we chose spinach and mushrooms
Oregano and garlic to season, if desired

Spread a small spoonful of pizza sauce over each zucchini slice. Then, sprinkle a pinch of cheese on each. Finally, add your toppings. Cook in the oven at 400 degrees for about 20 minutes or until cheese melts. You can’t quite eat them like a slice of pizza as they’re still moist. Use a fork.

Next time I might try cooking them on a baking rack so they’re a little less floppy. So healthy! Enjoy!

Zucchini Pizzas, Leftover zucchini tomato sauce spinach cheese=pizza
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