Zucchini Pizza

I know what you’re thinking… why is she eating pizza two nights in a row right before weigh-in? The life of a perpetual dinner party’er; it’s a tough one. Last night Megan hosted a crew at her new place for a beautiful candlelit backyard feast, making that my fifth dinner in a row cooking with pals. What a life!

Since I’ve had farm zucchini on my counter for over a week, I decided to try a recipe I’ve had in queue for a few months… Zucchini Pizza!

Store bought pizza dough
1 medium zucchini (Grated! Be sure to squeeze out as much water as possible… no one likes a soggy pizza!)
ricotta cheese
mozzarella cheese
Parmesan cheese

Roll out the crust and put on oiled baking sheet. Spread a layer of ricotta on dough and sprinkle on a bit of salt. Top with zucchini and then other cheese and more salt and pepper. Bake for 15 minutes or so at 400 degrees. The easiest white and green pizza around! As one guest said, “What this pizza lacks in meat, it makes up for in cheese.” The beautiful folks in Wisco should appreciate.

Served with chard, squash and grilled tempeh:

Dessert was baked pears with homemade frozen yogurt. I need to jump on the baked fruit bandwagon, stat. ‘Tis the season!

Six hours til weigh-in… EEK! I’m spinning and walking Lucy tonight in lieu of a big group dinner. I’ll resume the trend tomorrow night, though; stay tuned!


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