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 #1: Zucchini, Banana, & Flaxseed Muffins

Last night was Pinterest Project attempt #1, and I have to say it went really well! It was quite the adventure, as I ended up spilling a whole cup of brown sugar all over the kitchen floor and got flour everywhere, but that’s part of the process, right? Also my lovely roommate Julia helped and she took the photos featured in this post!

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I often pin a variety of recipes, but I always like to pin recipes that appear to be on the healthier side or use a lot of my favorite ingredients. It’s always a plus when a recipe has a simple method as well. I decided to try these muffins not only because it was a fairly simple recipe, but because I thought they might make a good on-the-go breakfast for my roommates and me on the way to our various summer jobs.

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The muffins turned out well and are very delicious (if I do say so myself)! They’re a bit denser, probably due to the flaxseed. The banana and zucchini help to make these muffins very moist, and they’re not too sweet which makes them perfect for breakfast or for a midday snack. They’re easy to make too, which is an added bonus! I will definitely be making these again, I’m happy to say that the first Pinterest Project was a success.

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I used this Martha Stewart recipe, which I have also replicated directly below.

Ingredients

  • Nonstick cooking spray
  • 1 3/4 cups of all-purpose flour (spooned and leveled)
  • 1/2 cup ground flaxseed
  • 1 cup lightly-packed brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups coarsely grated zucchini (from one large zucchini)
  • 1/3 cup mashed ripe banana (from one large banana)
  • 3/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract

Directions

1. Preheat oven 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together egg, milk, and vanilla extract. Add milk mixture to flour mixture and stir until combined (do not over mix).

2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Let muffins cool completely in pan on wire rack, about 30 minutes.

*I baked my muffins for only 20 minutes, which seemed to be plenty of time, but it depends on how hot your oven runs, so I would start with 20 and then go from there.