I 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).
Arrange zucchini slices on a greased baking tray. Lightly sprinkle dried basil over the slices.
Add a pinch of Parmesan to each zucchini round and top with roasted tomato.
Bake 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!
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