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zucchini & tomato pizza

Zucchini Tomato Pizzas

zucchini & tomato pizzaI had pizza on the brain the other day but wasn’t in the mood to make the dough and prep the toppings.  While I was at the grocery store trying to figure out how I could satisfy my pizza craving without doing too much work, I spotted a lovely display of zucchinis.

  And there was the answer!   It occurred to me that I could use the zucchini as a base.   Inspiration for cooking comes from the most interesting or the least expected places.  What inspires you?  These zucchini tomato pizzas are a cinch to make.  I ended up making these as an appetizer followed by grilled veggies and a quinoa salad.  Zucchini is part of the summer squash family and is full of nutrients and vitamins.   It helps lower cholesterol and blood pressure, and is anti-inflammatory.

zucchini, sliced into 1/2-inch rounds
oven roasted cherry or plum tomatoes
grated Parmesan
dried basil or oregano

Preheat oven to 375f (190c).
zucchini collageArrange zucchini slices on a greased baking tray. Lightly sprinkle dried basil over the slices.

zucchini & tomato pizza roundsAdd a pinch of Parmesan to each zucchini round and top with roasted tomato.

zucchini tomato pizza roundsBake in the oven 10 to 15 minutes or until cheese has melted.

The Culinary Chase’s Note:
Allow the zucchini pizzas to cool slightly before serving.  Use sliced fresh cherry tomatoes if you don’t have roasted and for added flavor, try a small sprinkling of truffle sea salt on top of the tomato. Enjoy!

The post Zucchini Tomato Pizzas appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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