Zucchini pickles, Zucchini bread, Zucchini fritters, and roasted Zucchini.... I have tried it all. Tonight I made my first Zucchini Pizza Crust! Although mine didn't look exactly like the website, and I had to add a little more zucchini and flour to make it less runny, it came out delicious and what a fun alternative to pizza crust.
Here I topped the pizza with more garden favorites fresh tomatoes, fresh herbs basil, thyme, and oregano, mozzarella cheese, and finished with a drizzle of olive oil. You can try adding any of your favorite veggies and try some meats too like grilled chicken, turkey sausage, or ground beef for more complete entree!
Zucchini is such a versatile vegetable. It can be baked in zucchini bread, sautéed in olive oil with garlic, breaded into zucchini fries, and even pickled! I love this recipe for zucchini pickles as a great addition to any sandwich, wrap, or just to snack. This year I want to experiment with less sugar, but for now just try to eat them in small portions!
One of my favorite things about springtime is deciding what new vegetables my family and I are going to plant in our garden. This year I want to share a recipe for each item in the garden I am cooking with that week. Yesterday, we had fresh Romaine and Boston Lettuce. Skip the salad and make lettuce wraps. These lettuces are especially thick and can easily substitute for a wrap. On a hot day, the lettuce wrap was a nice crisp and cool balance to the warm chicken mixture that was enjoyed by all!