Rough Night Zucchini Pizzette

27 Jun

Last night. It was only Tuesday night, but working until after 8 stinks (since I’m usually in by 7am). By the time I got home, it was past 8:30 and I knew there was no way I was going to get a workout in. So instead, I decided to make a quick dinner and hit the hay early!

We had some 7 large zucchini squashes leftover from our over-enthusiastic trip to the farmer’s market on Saturday. We really needed to make some headway there. And with the inspiration from the previous night’s eggplant pizzettes, I embarked on a brave new voyage: zucchini pizzettes! This was amazingly easy, quite filling (even had leftovers for lunch today).

This is literally a 12-minute meal, and instead of using fancy (read also, caloric) French baguettes for the pizza bread, you just use zucchini!

Ingredients

  • 2 medium/large zucchini squashes, with the ends cut off
  • about 6 tbsp jarred tomato sauce
  • 1/2 c grated mozzarella cheese

Method

  • Preheat to 400. Cut zucchini into strips about a half-inch thick each.
  • Place zucchini strips on a greased baking sheet or silpat. Cover with tomato sauce and sprinkle with cheese.
  • Bake for about 10 minutes, or until the cheese looks crispy and bubbly.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: