The word “sale” is a magnet. It catches my eye and draws me in until I’m hungrily pawing through merchandise, looking for the perfect item to buy. But while most girls are sorting through denim and dresses, I’m chasing after—you guessed it—fresh produce. This week at the grocery store was no different. The reduced prices on firm, green zucchini called my name, and how could I resist? But once I was the proud owner of an overflowing bag of zukes, I needed recipes—and fast.
I had already planned on make a thin-crust faux-pizza (no, not a faux-pas) for dinner, and thin rounds of zucchini both visually and tastefully complemented the pepperoni that I spread across the cheese. Within minutes, my scrumptious supper was on the table, and my huge pile of zucchini was already beginning to shrink.
Zucchini and Pepperoni Pizza
I used a whole-wheat tortilla, but flour would work as well. Sprinkle a little Parmesan or asiago cheese on the mozzarella for an extra cheesy taste.
1 whole-wheat tortilla
2 tbsp tomato paste
¼ tsp basil
¼ c. shredded mozzarella cheese
6-8 pieces of pepperoni (or more)
½ of a small zucchini, cut into rounds
- Preheat oven to 400°. Spread tomato paste across the tortilla, and evenly sprinkle the basil on top. Spread the cheese over the basil, and top with pepperoni and zucchini. Bake at 400° for 6-8 minutes or until cheese melts. Cut into slices and serve hot.