My squash plants are going strong yet again this summer, achieving their unstoppable mission of complete garden domination.
And once again, only quadrupled in quantity this time around, are my happy little zucchini plants…surprising us with magic green missiles overnight.
I pluck them. And low and behold the next day, they’re back!
I love it!
And yes, there’s a slight chance I might be easily entertained. And need to get out more.
Hmmm.
Last year I attempted to master the fine {country girl’s} art of stuffing zucchini in everything…from turkey sandwiches and creamy zucchini quiche, to pasta dishes and delicious zucchini apple spice muffins {woah mama!}.
Thanks to my occasionally uninterrupted bathroom breaks with a magazine in hand, this year I’m breaking out of the mold. And I mean w-a-y out.
Behold. Zucchini pizza. On the grill.
Thank you, Good Housekeeping. I’m now living on the edge.
Side note: I doubled the recipe because I like to eat we had family over for dinner, and I tweaked the recipe a little from the original* I had discovered during said potty break. That would be from the magazine. Not the potty break. Never mind. Because I never have had Gruyère cheese in my fridge, nor have I ever quite figured out how to say it correctly, despite my patient mum’s constant correction of my mispronunciation.
Enough rambling, onto this delicious little number!
Pizza with Zucchini
Ingredients:
- 2 large zucchini, cut into 1/3 inch thick medallions
- 2 cloves of garlic, crushed
- 1 tablespoon of olive oil
- 1/2 cup of finely chopped fresh herbs: I used oregano, loads of basil, parsley and sage (or 1/2 teaspoon of dried, preferably oregano and basil)
- salt & pepper, to taste
- 1 pound of fresh/defrosted pizza dough (I love SAM’s frozen dough balls)
- a 10 oz. tub of Philadelphia cooking cream
- 1 1/2 cup of grated mozzarella cheese
Directions:
- Fire up your grill to medium high {charcoal rocks my world. Gas will do}
- In a large bowl, toss zucchini slices with garlic, oil, herbs, salt and pepper.
- Mix your cooking cream with 1 cup of the mozzarella cheese, leaving 1/2 a cup to sprinkle on top.
- Grill medallions for 4-5 minutes or until tender, turning halfway through (I simply placed them back in the dish with any remaining oil and herbs after grilling)
- Drop grill heat to medium-low.
- Press or pat out your dough on a large cookie sheet until about 1/4 inch thick
- Carefully lift dough and lay flat on grill, cook 3-4 minutes or until puffed and dough releases easily from grill. Carefully turn over.
- Spread your cheese mixture evenly over the pizza and top off with zucchini. If any oil and herbs were left in the bowl…drizzle over the top. Sprinkle the rest of your mozzarella and cook for 3-5 minutes, until cheese melts and dough is cooked through.
- Devour. Share if necessary.
Now the only questions is…what do I do with the rest of my zucchini stash?
{I’m thinking this, or this…or maybe this}
*The original recipe called for 1/2 cup of ricotta cheese, 1/2 cup of shredded gruyère, and 1/4 cup of grated parmesan. I substituted the cooking cream and mozzarella because it’s all I had I’m brilliant and wickedly creative in the kitchen.
