Okay guys, so here we are on day 2 of my official Zucchini Week here on Baking with Blondie. These recipes all make me excited to have zucchini lying around in the kitchen - instead of the usual "crap what the heck am I going to do with this thing" line. Yesterday, I shared my Zucchini Tots, and to stick with that kid-friendly theme, these zucchini pizzas were in order for today! I was highly skeptical, but was pleasantly surprised at how amazing they tasted!! They quickly turned into one of my favorite zucchini recipes I've tried so far this season.
My sister-in-law is growing a garden in my parents-in-law's backyard while they temporarily live there. The zucchini plant she has is going crazy and she has been left with quite a few extra zucchini this summer. We have happily been able to take some off her hands! So thanks to that steady flow of zucchini, all the recipes this week have been made from her crop. I've noticed that she keeps them fresh by wrapping them in plastic wrap and storing them in the fridge. Works wonders!
To make these super easy zucchini boats, the zucchini is prepped the same exact way we did for the zucchini tots. Remember, the best way to shred and get all the juices out of the zucchini is to A) use the smallest holes on the cheese grater, and B) use a cheese cloth or thin towel to wring out the extra zucchini juices away from the zucchini over the sink. After these two steps, we dive right into making the zucchini crust dough. All you need to add to the zucchini shreds is flour, parmesan, and an egg (with a little salt, pepper, and seasonings). EEEEEASY, right? Right!
When you toss everything together, it should look like this (above), and not have too much water in the dough. The thinner you shred your zucchini and parmesan, the better.
This recipe makes two 10in circle crusts, each is a good serving (of veggies, too!). Split the dough in half and flatten each circle out onto a parchment/silpat lined cookie sheet.
Bake for 15-20 minutes at 450 degrees and them flip them over (they should flip very easy at this point) and bake for another 5 minutes. The crust gets nice and crispy in the oven on the outside, but has the same soft center like regular pizza dough on the inside. It makes the perfect base for spreading on all your favorite pizza fixings.
I loved the way these tasted. I was really not expecting them to be that good, haha! Is that bad to say? Just being totally honest! When I told my husband I was making zucchini pizza crust he about keeled over. But after making it, I couldn't wait to buy more pizza sauce and mozzarella to have it again! I have three more zucchini on my counter right now, and a pizza made with zucchini crust is calling my name!
Zucchini Crust Pizza
makes two servings
2 c packed freshly shredded raw zucchini (about three medium zucchini)
1 large egg
1/4 C freshly shredded Parmesan cheese
1/4 C all purpose flour
1/4 t garlic powder
1/4 t italian seasonings
salt and pepper to taste
pizza toppings (marinara sauce, mozzarella cheese, pepperoni, basil, etc)
1. Preheat the oven to 450 degrees and line a cookie sheet with a silpat mat or parchment paper.
2. Slice the ends of the zucchini off and then grate each zucchini (with the smallest holes on the cheese grater) into a bowl. With a large cheese cloth or any other thin cloth, place in the shredded zucchini and twist, straining out any juice, until the zucchini shreds have dried out a little. The 2 cups of zucchini should be about 1 after this process.
3. In a medium bowl, stir together zucchini, egg, Parmesan, flour, and all the seasonings. Split the dough into two balls.
4. Flatten out the two balls with your hands onto the cookie sheet until they're about 1/8 inch thick.
recipe adapted from: Kirbie Cravings