Thursday, March 20, 2014
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Pizza Style Zucchini or Possibly Eggplant
This is more of a concept than a recipe, but its a very good concept for people who get canoe-sized* zucchini because they just cant lift those leaves. Or something. I would swear I do lift those leaves, and yet every few days we haul another little boat out of the zucchini patch. Maybe they just grow insanely fast. I mean, they do grow insanely fast, but I mean insanely insanely fast.
As usual, if you cant pierce the skin of the zucchini with your fingernail, its a no-goodnik too-biggie. Into the compost with it. You have missed your chance. I havent yet done this with eggplant, but Im sure I will.
1 large zucchini per person, probably
1 1/2 hours, including salting time - 30 minutes prep time
1 large zucchini (500 grams, 1 pound)
1 tablespoon mild vegetable oil
1/4 cup plain tomato sauce
1/2 teaspoon dried oregano
2/3 cup grated mozzerella, fruilano, cheddar or other melty cheese, about
1 medium tomato
a handful of sliced mushrooms, peppers, onions, or other pizza-esque toppings
Wash the zucchini and cut off the blossom scar end and the stem end. Cut it into even, lengthwise slices, about 1 centimetre thick. If possible, the rounded outside pieces should be just a tad thicker, and the skin should then be pared down so they will lie flat. Salt the slices of zucchini on both sides, and set them aside to drain for about half an hour. Rinse and dry them before proceeding.
Sauté the zucchini slices in the oil until nicely browned on each side, and about three-quarters cooked. Lay them on a cookie sheet. Preheat the oven to 450°F. Spread each slice of zucchini with a tablespoon or two of tomato sauce, and sprinkle with oregano.
Grate the cheese, slice the tomato, and prepare the other vegetables to be used as you would pizza toppings.
Sprinkle half the cheese evenly over the sauced slices. Arrange the tomato slices and other toppings over the cheese, and sprinkle the remaining cheese over the slices.
Bake for 20 to 25 minutes, until the cheese is melted and bubbling, and the vegetables tender. Best served with a little rice, I think.
*Its a little-known fact that the singular of "zucchini" is "zuccanoe".
Pizza Style Zucchini or Possibly Eggplant
As usual, if you cant pierce the skin of the zucchini with your fingernail, its a no-goodnik too-biggie. Into the compost with it. You have missed your chance. I havent yet done this with eggplant, but Im sure I will.
1 large zucchini per person, probably
1 1/2 hours, including salting time - 30 minutes prep time
1 large zucchini (500 grams, 1 pound)
1 tablespoon mild vegetable oil
1/4 cup plain tomato sauce
1/2 teaspoon dried oregano
2/3 cup grated mozzerella, fruilano, cheddar or other melty cheese, about
1 medium tomato
a handful of sliced mushrooms, peppers, onions, or other pizza-esque toppings
Wash the zucchini and cut off the blossom scar end and the stem end. Cut it into even, lengthwise slices, about 1 centimetre thick. If possible, the rounded outside pieces should be just a tad thicker, and the skin should then be pared down so they will lie flat. Salt the slices of zucchini on both sides, and set them aside to drain for about half an hour. Rinse and dry them before proceeding.
Sauté the zucchini slices in the oil until nicely browned on each side, and about three-quarters cooked. Lay them on a cookie sheet. Preheat the oven to 450°F. Spread each slice of zucchini with a tablespoon or two of tomato sauce, and sprinkle with oregano.
Grate the cheese, slice the tomato, and prepare the other vegetables to be used as you would pizza toppings.
Sprinkle half the cheese evenly over the sauced slices. Arrange the tomato slices and other toppings over the cheese, and sprinkle the remaining cheese over the slices.
Bake for 20 to 25 minutes, until the cheese is melted and bubbling, and the vegetables tender. Best served with a little rice, I think.
*Its a little-known fact that the singular of "zucchini" is "zuccanoe".
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