Project #6: Zucchini Pizzas

Okay, so like I said in my last post, I have a lot of catching up to do with my blog posts. I have been trying some new recipes (although not as many as I would like), and I have yet to post them on here. Today is my attempt to get you all caught up on what I have been whipping up in the kitchen.

The same week I tried the Strawberry Raspberry Crisp (listed below), I also decided to try a more savory recipe since most of my projects thus far have been baked goods. I found this recipe on Pinterest obviously, but it is actually from the Free People blog, Bldg 25 Blog.

As you may of noticed with the other recipes I’ve tried so far, I am a big fan of recipes that are simple and low-key, especially considering the fact I have been working a nearly 50 hour work week and usually don’t have the energy for something that is going to take multiple hours.

Zucchini is one of my favorite vegetables recently (I have one every season, in the winter it’s usually kale. Although that might be considered more of an obsession. Anyway, I digress…) and this is a great recipe if you’re looking for something light and quick to make for dinner. This recipe calls for zucchini and regular cherry tomatoes, but I decided to use baby heirloom tomatoes instead because they’re in season and oh, so yummy. Plus, look at how beautiful those colors are!

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The recipe also called for only parmesan cheese, but I used parmesan and baby mozzarella, because there’s never such a thing as too much cheese, right?

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After seasoning the zucchini and tomatoes, I put the parmesan on first and then sliced the tiny mozzarella balls and layered them on top. I probably could’ve used more parmesan and a tinsy bit more seasoning, but they were still delicious regardless!

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The original recipe can be found here, but my edited version is below below:

Ingredients

  • 1 zucchini
  • 1 cup of cherry tomatoes (or baby heirloom tomatoes)
  • Shredded parmesan to taste
  • 3-4 small ciliegine mozzarella balls sliced
  • Dried oregano to taste
  • Dried basil to taste
  • Olive oil
  • A pinch of kosher salt
  • pepper

Method

Preheat oven to 450 degrees F. Slice the zucchini in half. Drizzle with olive oil and season with salt and pepper. Slice the baby heirloom tomatoes in half and place them on top of the zucchini. Season with dried oregano and basil. Roast in the oven on a baking sheet for about 10 minutes, or until edges of zucchini are slightly browned.

Take zucchini out of the oven and top with shredded parmesan, and place mozzarella over parmesan. PLace zucchini back in the oven for about another minute or so, or until cheese is just melted. Remove from baking sheet with a spatula and serve immediately. Enjoy!

Project #2: Banana Mango Sorbet

So, last night I was feeling ambitious and decided to try a second project in addition to the muffins: homemade sorbet. This would’ve been more ideal to have ready on a day when it was hot and sunny outside, but it still turned out okay.

First of all, this recipe was incredibly easy which was great. I already had all of the ingredients lying around my kitchen so a trip to the grocery store wasn’t necessary (which was a good thing considering I decided to do this at 10:00 last night). It is also vegan which is perfect for my roommate Lindsay who doesn’t eat dairy! I found the recipe here, but tweaked it a little bit. Originally the recipe was for Spicy Mango sorbet, which called for chili powder, but I decided to skip the spice and just go for sweet instead.

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The finished product was pretty tasty, but there are a few things I would change for next time. The recipe calls for 1/2 cup of maple syrup, probably to balance out the spice of the chili powder (which I didn’t think about until later on), and after trying the finished product I would probably put in less maple syrup since it was a very dominant flavor in the finished sorbet. I would also add another banana or some frozen peaches to make it more creamy.

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The directions also advise that you use a metal container to store the sorbet in and help it set, so I used a metal loaf pan. This worked out well but it also made the sorbet a little bit difficult to scoop and caused it to get a tiny bit of freezer burn on it.

All in all it was an easy and fun recipe to try, and one that I will be able to try again and put my own spin on in the future. I highly recommend it for the hot summer days ahead!

You can find the recipe here, but also duplicated it below:

Ingredients

  • 1 fresh banana
  • 1 1/2 cups of frozen mango
  • 1/3 cups of fresh squeezed lemon juice
  • 1/2 cup of maple syrup

Directions

1. Allow frozen fruit to thaw a little bit, but not entirely so it is still frosty. Combine ingredients in a high speed blender. Blend until combined. Put into metal container and let set in the freezer (I left it in overnight).

2. Enjoy!

Welcome to The Pinterest Project

Hello, and welcome to The Pinterest Project! Now, you may be asking yourself, “What is The Pinterest Project exactly?” Well, it’s exactly what it sounds like. As an avid pinterest user, I am constantly pinning recipes and crafts that look delicious or fun to try. However, rarely do I ever make any of the items I pin. The Pinterest Project is the endeavor I have taken upon myself this summer to make as many pinterest recipes and crafts as I can. My goal is to make at least two new recipes a week, but three would be ideal. Here is where I will blog about which recipes I try (with links to the original recipes of course), with my personal review on how difficult or easy it was to make and how delicious it was (or wasn’t). I will also be featuring a few guest taste testers and soux chefs along the way.

I hope you enjoy reading this blog as much as I enjoy creating it, and if you’d like to follow my pinterest, you can do so here

Enjoy!