|My farmer's market loot|
|Check out those onions!|
Then we stopped in a little market and picked up dinner supplies and we were off. Shannon steered us to an enormous thift store on the way home, two stories, we only had time for a quick browse, the ladies were getting tired. While they napped, I popped home to get my box of blocks that need to be sanded. Mmm, story for another time about that. Then we made dinner. Pie, of course.
|Shannon is a great block sander.|
|Lots more to be sanded. |
Luckily, rainbow won't play with them till it's at least 2 so we have some time!
Shannon had a couple of big zucchini that needed to be used up, so we found a recipe online for a zucchini pizza crust. I was a bit skeptical, but went for it anyway. The thing had more cheese in it than zucchini, so it couldn't go too wrong, right?
|Mmm, sticky mess!|
|But it baked up just great.|
|Of course, it required flipping!|
|Top with Shannon's homemade pico de gallo and sour cream, yum!|
4 c shredded zucchini, green or yellow- or both!
1 c flour
2 eggs, beaten
3/4 c grated parm
1/2 c grated mozz
Salt, pepper, herbs of choice
Our pizza topping:
1 pork tenderloin
1/2 c or so salsa
1 onion, sliced
1 carrot, sliced
1/4 c or so shredded mozz
Handful cherry tomatoes, chopped
Bell pepper, chopped
The shredded zucchini needs to be super dry! I grated it, mixed it with a t or so salt, pressed it down in a colander, and let it sit for an hour. Then i squeezed it by the handful as hard as I could into the sink. Then I rolled it up in a paper towel and squeezed it again.
Heat oven to 350
Mix nice, dry zucchini in a bowl with the flour and spices, add the cheese and mix it up. Pour in the beaten eggs and mix again. I did it with my hands. Grease a cookie sheet, one with sides, just in case. Pour on the zucchini mixture and spread it out as best you can. Aim for about a 1/4 in thick. Bake for 25 minutes. After that time, kick the oven onto broil for 3-4 minutes, watch it closely! When it's bubbling and getting brown on top, you gotta flip it! I put a second cookie sheet on top, flipped, then slid it back onto the original sheet. Bake that side for a few minutes, just to be safe.
In the meantime, saute the onions in a bit of oil, add pork and carrots, salt, and cook until the meat's about done. Add the salsa and simmer until most of the liquid is gone. Pour it onto the crust, top with cheese and bake until the cheese is brown and bubbly. I hit it with the broiler again for the last 2 minutes or so to get the cheese nice and toasty. Serve with the pico and sour cream on the table.
It's a fork pizza for sure.
Turning the thing into pizza was the inspiration we had for tonight's dinner but this zucchini crust would be fantastic on it's own, for breakfast, with salad, or just about any other way you could think of. Any pizza toppings would work great, if you go the pizza route, the base is so neutral that it would compliment lots of different flavors. I will be making this one again, there is no doubt. Great recipe.