Although the evenings lately are beginning to hint that fall may be in the air, there is still a bounty of summer’s delicious fruits and vegetables to be enjoyed as the season winds down.
One of my favorites? Zucchini.
I also think it is often underused, which is a shame because it is mild, simple to use, and extremely versatile.
Truly great for everything; it can be used in place of pasta, added to healthy breads and desserts, or to fortify soups and salads.
With that in mind, I have set out to offer you some unique and delectable ways to use this yummy little vegetable…
Zucchini Pizza Bites:
1 medium or large zucchini, sliced
4 tbsp pizza sauce (or marinara thickened with tomato paste)
¼ cup low fat mozzarella cheese, shredded
¼ cup Parmesan cheese, shredded
¼ cup fresh basil, finely chopped
olive oil for brushing
Cut the zucchini into 1/3 inch thick slices. It may be cut horizontally or on an angle for more surface area.
Brush the zucchini lightly with olive oil and sprinkle with salt and pepper.
Either grill the zucchini slices, or broil carefully for about 2 minutes on each side. The slices should retain their firmness.
Then arrange on a baking sheet and carefully top each slice with pizza sauce and cheese. Broil for an additional 1-2 minutes until cheese has melted (be careful not to burn).
Sprinkle with fresh basil and enjoy!
2 medium zucchini
salt and pepper or seasoning of your choice
Preheat oven to 230 degrees F.
Wash and dry the zucchini and then slice into thin, even slices with a mandoline or (carefully) with a knife.
Spread the zucchini slices evenly onto a lined baking sheet and spray with a light coating of cooking spray.
Sprinkle the slices with the salt and pepper or the seasoning of your choice (be careful not to over season as the flavor will concentrate).
Bake for 45 minutes and then rotate the baking sheet and bake for an additional 30-45 minutes (paying close attention at the end) until the chips are crisped to your liking.
Serve immediately. Chips will become less crispy as they sit.