What I’m Making: Zucchini Pizza

My garden is doing splendidly.  I’ve been harvesting way more than I can use myself.  I know better but I planted two zucchini.  I think it’s the perpetual problem of every gardener.  We love zucchini and are afraid that one won’t come up so we plant two.

I do it every year and every year I vow not to do it anymore.  Well, this year it’s worse than ever.  I had a volunteer squash come up.  It must have reseeded itself from last year.  I was hoping it was a winter squash.  No luck…It was a zucchini.  So…now I have THREE zucchini plants.  That’s two too many zucchini plants…and it’s many too many zucchini.

So what is a girl to do…find some recipes…and pedal them off to any takers.

I am a sucker for buying magazine with garden recipes.  I bought one years and years ago and it had a section for squash in the magazine.  They listed a recipe for Zucchini Pizza.  It sounded promising so I gave it a try…but in the end, I modified it.  It goes something like this:

Take 3 cups of shredded zucchini with liquid pressed out of it.
Add 3 beaten eggs, 1/2 cup of flour, 1/2 t. basil, 1/2 t. oregano and 1/4 t salt. Mix and put in greased pan.

Bake at 450 for 10 minutes.

Then add pizza sauce and topping along with cheese. Bake at 350 until you like the color of the cheese.

Ours looked like this…

The childcare kiddos ate the part without olives.  I’m the olive and onion girl.  We had ham and pepperoni on it too.
I was surprised.  I thought the childcare kiddos wouldn’t like it…but three of the four that were here ate it.  That’s pretty good.

I did like it and plan to make it again.

I’ll be looking for a few other recipes to get me through the season…this was a great start!!

23 thoughts on “What I’m Making: Zucchini Pizza”

  1. Check out Smitten Kitchen’s Zucchini’s Spaghetti..I sent you the link on facebook!! It looked good! I’ve used her recipes many times!! Happy cooking!

    1. Vivian Wayland

      Zucchini Garlic Bites –
      1 cup zucchini grated and drained well
      1 egg
      1/3 cup breadcrumbs
      1/4 cup Parmesan cheese grated fine
      1 clove garlic grated fine
      2 tablespoons fresh chives chopped
      1 tablespoon fresh parsley chopped
      1 teaspoon fresh basil chopped
      1 teaspoon fresh oregano chopped
      pinch of salt and pepper
      tomato sauce for dipping
      Preheat oven to 400˚F. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside.
      Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture. Grate the garlic using the small holes on the box grater.
      In a medium bowl, combine all of the ingredients and mix well.
      Shape a tablespoon of the mixture into your hands, pat into small balls, and place on the baking sheet.
      Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce. Recipe makes about 16 bites.

  2. It sure seems that zucchini grow and multiply. My neighbor is generous with his and then my local sister visited distance sister and brought me some. I like it, but…. I do have a pizza casserole that we like, but haven’t gotten that out yet this year. I know I gave it to my sister last year and it was a big hit with her grandkids, and others. Zucchini bread is so good, but I try hard not to have much of it around. Your pizza sounds good to me!

  3. Looks good, Jo. You can also freeze shredded zucchini.

    I’ve been making morning glory muffins with only 1/4 cup of brown sugar for a batch of 12. I bet you could put zucchini in that.

  4. I love that you feed the child care kiddos regular food. I have never understood when people say their child will eat chicken nuggets or mac and cheese. Sounds like the pizza was a good, healthy dish.

  5. How is pantry clean out going? I have been working on mine for 2 months now and just barely making any progress. It is very hard to not go into store and buy what you feel like at the present. I love your ideal of using up what I have and creating dinner out of my storage or garden.

  6. That looks so good! I want to try this, but It looks like there’s cheese added to your zucchini/egg mixture on the bottom, but I don’t see it in the ingredients list for the base. Do you put cheese in the zucchini part?

  7. Here is one way I get rid of zucchini. Kids in my family love it.
    Boil or steam zucchini (I use about 5, about ten inches) and put in greased casserole dish. Brown a pound of ground beef with onion, add a can of mushroom soup, and some milk. If I want to avoid using canned soup, I add mushrooms when I cook the meat, and when meat is done stir in a few tablespoons of flour, let that cook a bit, then add milk. Add salt, pepper, and whatever else you like. This meat mixture should be like very thick soup. Meat mixture goes on top of zucchini, and cheese on top of that. Cook at 350 for about 25 minutes. If you have mushroom haters, it’s good without them.

  8. Susan the Farm Quilter

    Funny, you have an abundance of zucchini and my local Walmart doesn’t have any when I try to order it on a pick-up order!! Sigh!

  9. I complained last year about my abundance of zucchini – a friend pointed out that I could just pull the plant up! :-)
    We enjoy stuffed zucchini and also zucchini coconut (and raisin) loaf from Company’s Coming. There’s also apparently a zucchini pancake recipe that’s good – I haven’t Googled it yet.

  10. Becky Gilliam

    I found a recipe several years ago to cook the cubed zucchini in lemon juice, sugar and cinnamon for maybe 15 minutes, and then make a cobbler pie with it. It turned out really great – tastes like a granny smith apple pie. I will try to find the link and send it to you.

  11. Bonnie Lippincott

    What size pan are you using for this amount of zucchini? I need a bit of reference for just the two of us.

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