Fact: I love pizza. A lot. I mean, I always have but lately it’s been something of an obsession. I’m craving (and eating) it a few times a week. Unfortunately, I also really love clothes – and conventional logic tells me I won’t be able to fit in mine if I continue to eat that much pizza when my early-twenties metabolism turns into a late-twenties metabolism. That’s why this little snack/meal idea is so key.
I was inspired to try out this recipe after eating a seriously delicious zucchini-and-arugula-topped pizza at Uncommon Ground in Lakeview. It was one of those pizzas that tasted really healthy – but in a good way. We’re talking fresh, local ingredients and minimal grease/maximum flavor. I’ve never topped a pizza with zucchini before and I really loved the combination. Eating Uncommon Ground’s take on it made me think of a recipe I saw a few months ago. This recipe turned zucchini slices into teeny tiny pizza crusts. which is a healthier take by all accounts. Gina Homolka, the genius blogger behind Skinnytaste gets credit for this one. If you’re not familiar with Gina or her blog, check it out immediately (unless you’re hungry right now, in which case her food photography may drive you crazy.) She posts awesome, easy-to-follow recipes that are slightly healthier versions of our favorites. It’s not a typical health food blog, all kale salads and bland grilled chicken, which I love. Because really, who wants to eat a kale salad everyday?
But I digress. I tried out this recipe and loved it so much I made it two days in a row. First of all, it was so ridiculously quick and easy. If you choose to use jarred marinara sauce (which is what I did) it’ll take less than ten minutes to throw this together. The most surprising thing about this is how filling it was. I planned on snacking on these before eating my lunch of leftover pasta, but it turned out I didn’t even need the pasta after eating 12 of these bites (then again one serving is 4 pieces according to Gina’s blog, so….)
Just broil zucchini slices (coated with olive oil spray and s/p) for two minutes on each side, then add marinara and mozzarella and broil again for about another two minutes. Here’s the full recipe. One thing I’d change? I will probably brush real oil on the zucchini slices. I know people love the sprays because they’re calorie-free, but they just smell so chemical. I’ll take the calories over the chemicals, but it really is a matter of preference.
Regardless, I think you should give this idea a try. I’m not much of a cook so I won’t be sharing too many recipe type things here, but when I find something that’s worth sharing – like these little zucchini bites – well, I can’t really resist.
What are some of your favorite easy recipes? I’d love to hear about them in the comments.