I had a personal triumph in the kitchen last night. I made food that my husband raved about, and not just “no, yeah, this is good honey. I like it just fine.” It was, “wow! This is amazing! How did you come up with this? SOOO GOOD!”
And I owe it all to the humble zucchini.
+ Added 3-4 minced garlic cloves to the batter
+ Used chipotle powder instead of chili powder in the dip
+ In one batch (yes, this is so good I’ve made several batches) I ran out of mayo so it was 1/3 mayo, 1/3 plain greek yogurt, and 1/3 sour cream. The dip turned out fine.
These things were freaking fantastic, and super easy to make. I cannot rave enough about them, and neither could my husband. So go over to FamilyFeedBag.com and make Zucchini Fritters RIGHT NOW!
*Tip: the recipe calls for 3 cups of shredded zucchini; for me, that was three 8-oz zucchini. But get 4 because you can use the fourth one for…
Cheesy zucchini pizza! It’s not actually pizza, more like a zucchini bake, but when my husband saw it before it went in the oven, he said “zucchini pizza!” So that’s what I’m sticking with. After making the fritters, I had one zucchini left so I sliced it up and baked it with a mixture of Ricotta cheese, grated Parmesan cheese (the good stuff), and home-made basil pesto and fresh mozzarella. Melty, cheesy, pesto-ey, tasty! It was meant to be a ‘bed’ for the chicken, but we just grabbed some forks and dug in as soon as it was done.
Cheesy Zucchini “Pizza” with Pesto
makes 2 servings, and don’t expect it to hold together like pizza. It won’t
- 1 zucchini, thinly sliced length-wise
- 1/4 C Ricotta cheese
- 2 Tbsp shredded Parmesan cheese
- 2 tsp pesto
- 8 thick slices fresh mozzarella
- pinch kosher salt
- Preheat oven to 400°F. Line a baking sheet with tin foil and lightly spray with cooking spray (or lightly coat with olive oil). Lay the zucchini slices in a single layer so they are touching each other, to form a square. This is the base of the “Pizza” and will be holding the ingredients. Set aside.
- In a small bowl, mix Ricotta, Parmesan, and pesto until well combined. Spread this mixture over the zucchini slices. Place sliced mozzarella evenly on top and sprinkle with kosher salt.
- Bake until the cheese is melty, bubbly, and just beginning to brown. (we used a toaster oven and I lost track of time… I think it was about 15-20 minutes?) Remove from oven and serve immediately.
I was planning on serving herbed chicken on top of this, but we ended up devouring it as soon as it came out of the oven. And actually, now that I think about it, this would be fantastic on top of garlic toast! Hmm… more experimentation is needed 😉