Monday, September 1, 2008

Zucchini "Crusted" Pizza (and more)

Earlier this year I had the opportunity to meet and hear Ellie Krieger speak in Cary, NC. Afterwards during the Q&A Ellie was asked to name some of the cookbook that inspire her and she immediately named Mollie Katzen's Moosewood Cookbook. This is a recipe from the cookbook.

I left 2 lbs of squash from our CSA in the fridge while we were in Savannah. Once home and unpacked I immediately grated them all and constructed three recipes - Zucchini Crusted Pizza, Healthy Zucchini Bread (and muffins with white chocolate chips), and Chocolate Chip Zucchini Cookies. Here's the crust ready to go into the oven.

Savannah 2008 129

olive oil and flour for your pan

2 cups packed grated zucchini (about 2 medium)

2 eggs, beaten

1/4 cup flour

1/2 cup grated mozzarella

1/2 cup grated Parmesan

optional: pinches of basil, marjoram, and/or oregano

2 Tbsp olive oil


Preheat oven to 400. Generously oil a 10-inch pie pan and lightly flour it.


Combine zucchini, eggs, flour, mozzarella, Parmesan, herbs and 1 Tbsp oil and mix well.
Spread into prepared pan and bake for 35 -40 minutes, or until golden brown.


About halfway through, brush with remaining Tbsp of oil.


When it has cooled for about 10 minutes, remove from the pan. Top it with your favorite toppings and bake at 400 until heated through.

Savannah 2008 131

We decided to leave the crust plain and dip the pizza slices, folded into warm marinara sauce. It was amazing!! I loved the cheese flavor that nicely came through.

Zucchini Bread and Muffins

I made these to freeze for fall/winter so that I can pull them out and get a sweet taste of summer!

Savannah 2008 134

2 1/2 cups shredded zucchini (about 2 medium)
1 cup unsweetened applesauce
1/2 cup canola oil
3 eggs
2 teaspoons vanilla
1 cup sugar
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped walnuts, optional
1. Heat oven to 350°F. Spray bottoms only of 1 loaf pans with cooking spray and fill 12 muffin cups with paper liners (or 1 mini loaf pan or 2 loaf pans).

2. In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients. Spoon batter evenly into pans.

3.Bake muffins 30 minutes and loaf pan 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.

Beach Make Ahead: Zucchini Chocolate Chip Cookies

Savannah 2008 132

24 cookies baked - I pulled these out 2-3 minutes early, cooled, placed in a freezer bag, and froze for Topsail Beach in 27 days!!! Once there these babies will be baked for 8-10 minutes at 350* until warm and golden brown and likely served with vanilla ice cream!!

1 comment:

Mandy said...

Thanks so much for zucchini pizza crust recipe! I can't wait to try it.