Watching female gymnasts with fantastically sculpted bodies and male swimmers with obscenely beautiful abs has made me further question my diet of alcohol and practically anything else that’s edible. Okay, not really…but sort of. Thoreau said: Most men lead lives of quiet desperation and go to the grave with the song still in them. So this zucchini pizza is my attempt at eating something that will help me to avoid going to my grave with the “song” of having abs that are actually visible to people and not just visible to my internal organs.
Like you, my evenings have been spent curled up in front of the TV cocktail in one hand and remote in the other watching the Olympics and ogling the amazing bodies of those Olympians. Having been a competitive swimmer for years, I am especially interested in the swimmers. Of course during the men’s events I try to block out the fact that Craig is sitting at the other end of the couch with me. You have, no doubt, realized that men’s abs are a bit of an obsession for me (see site header for confirmation of this statement). I must have been fairly good about the drooling and excitement because he only asked me twice if I would like him to leave the room so that I could be alone with the life sized abs projected on our wall. I’m either getting old, or am completely jaded since we live at the beach, because I only took him up on his offer once.
As is usually the case, in an Olympic year, people start to take up more physical activities and improve their diets. I don’t know that I’m really doing that so much as I am trying to figure out what to do with zucchini at this time of the year. I only have one zucchini plant in my garden, and I’ve got it coming out of my ears. So like my “what to do with all this basil” post, I thought I might give you an idea for what to do with zucchini that is probably crowding you out of the kitchen right about now.
Easy zucchini recipes seem to be most appropriate for this time of year since no one really wants to be in the kitchen when the days are sunny and warm. This zucchini pizza uses up a good quantity of the squash while keeping the cooking to a minimum.
I got the idea for a zucchini pizza from this zucchini frittata that I’ve been making quite a lot since I first made it last year. It’s something that’s light and delicious and you don’t feel weighed down after you eat it. It’s also a showcase for the summer squash. Lots of recipes hide the zucchini, since it’s flavor is so light and easy to disguise, in things like zucchini chocolate cake or in a sweet bread. I do this too, although it’s more for the way zucchini keeps things moist (eww, I hate that word) as opposed to attempting to make something healthier by using the cake/bread as a trojan horse delivery system for getting more vegetables into our diets.
What are some of your favorite easy zucchini recipes or ways that you are using up all that zucchini this time of year?
Greatness deserves a moment of silence to truly appreciate it.
Recipe: Easy Zucchini Pizza
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 6 Cloves Garlic (minced)
- Pizza Dough
- 1 Round Zucchini (sliced thin)
- 1 Round Yellow Squash (sliced thin)
- Boursin Cheese (garlic and herb)
- Kosher, or Sea, Salt
- Freshly Ground Black Pepper
- Preheat oven to the temperature listed with the pizza dough you are using.
- Add butter, olive oil and minced garlic to a small saute pan and melt/combine over low heat. Saute while pizza is cooking and until garlic is translucent.
- Form pizza dough (according to your dough of choice directions) into a large circle.
- Slide onto pizza stone or pizza pan and bake for 4 minutes.
- Remove dough from oven and brush with garlic mixture (having garlic pieces on the crust is perfect). Leave half of the garlic mixture in the pan.
- Bake dough for 2 minutes.
- Remove dough from oven and layer it with the zucchini and squash slices. You can layer it any way that you like, as long as it’s only in a single layer.
- Brush zucchini and squash with remainder of garlic mixture.
- Crumble desired amount of boursin cheese on top of zucchini and squash.
- Bake for 10 – 15 minutes depending on the dough you’re using. The crust should be golden brown as is the cheese.
- Remove pizza from oven and top with salt and a generous amount of freshly ground black pepper.
I used a mandoline to slice the zucchini and squash to 1/8 in slices. Whatever thickness you cut them to, make sure that they are sliced to the same thickness so that they cook evenly.
You could make this pizza with all zucchini or all squash.
Preparation time: 20 minute(s)
Cooking time: 25 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: USA (General)