Pizza a la Zucchini

Behold: The easiest, dare-I-say-yummiest pizza you’ll ever make! Inspired by the GARGANTUAN zucchini I found in our garden the other day. Also, inspired by Pinterest. (What isn’t these days?) I wrote this post a while ago, but China kind of held things up. What an unforgettable experience! Okay, on to the recipe…

Five ingredients. Hydrating rather than bloaty-bloating. Yes, you’ll probably need a knife and fork, but now you can look classy while you eat your pizza.

Pizza a la Zucchini

PAM cooking spray or olive oil spray
1 zucchini, any size
Tomato sauce
Pecorino romano or mozzarella cheese, shredded
Basil leaves or pesto or both

Turn on oven broiler. Place aluminum foil on a pan and spray with PAM.

Slice zucchini about 1/2 inch thick, either in rounds or in huge slices (like above). Place onto prepared pan and spray or coat with PAM/olive oil. Broil for 5-7 minutes, on each side.

Once broiled, spread sauce on each slice, then top with basil, pesto, cheese. Broil 1 minute or until cheese is delightfully melted and/or browned.

These were so delicious–and as my dad said, “Fun!” I love almost anything in a tomato sauce and pecorino combination. The basil was fresh from the garden, which was made into pesto as well as placed directly on the pizza. The zucchini filled up that entire pan (a huge jelly roll pan) plus three more pieces that are not pictured. I think it was like 16 inches in length! Ridiculous.


Almond Butter Chocolate Chip Cookies

Maybe I’ll just make a chocolate chip cookie using every nut butter. I’ve already done peanut butter. Cashew butter? Pecan butter? Walnut butter? Soynut butter (…ew…)?

Well if we keep having rainy 65° days in the middle of JULY that inspire me to both wear pink wool socks and turn on the oven, I just might.

And I mean… if they come out tasting like these… I don’t see why not.

Almond Butter Chocolate Chip Cookies

Adapted from Pink of Perfection; makes 13-20 depending on size

1 cup almond butter (256 grams–if possible, measure right into the bowl using food scale! So much easier than measuring cups.)

3/4 cup raw sugar

1 egg

1/2 teaspoon baking powder

1/4 teaspoon sea salt plus more to sprinkle on top

1/2 cup dark chocolate chips (I used Ghiradelli 60%)

Preheat oven to 350.

Mix everything but chocolate chips until thoroughly combined. Stir in chocolate chips.

Place on parchment-paper (for easy cleanup) prepared pan, drop by rounded tablespoon or roll in balls and place. Sprinkle a pinch of sea salt on top of each one.

Bake for 10-12 minutes (I actually went like 15, but I think mine were a bit bigger).

Allow to sit at least 15-25 minutes to cool (firms them up).

Crumbly, melt-in-your mouth; the bottom firmed up nicely for some chew. The chocolate chips just brought them to the next level. Also, they are super-satisfying and will quench any craving for chocolate. All-in-all, a success!

Peanut Butter-Greek Yogurt Pies with Oreo Crust

This couldn’t be easier.

Zero percent plain Greek yogurt. Mix with peanut butter. Spoon into premade oreo crusts. Chill (that’s the hardest part).

Warning: Gets better the longer it chills.

Warning: Kinda addictive.

Peanut Butter-Greek Yogurt Pies with Oreo Crust

Adapted from little bitty bakes; makes 12 pies

12 Oreos or other chocolate-sandwich cookies (I used Bloomeos)

2.5 tablespoons melted Earth balance or butter (maybe more, I was kind of winging it)

About 2.5-3 cups 0% Greek yogurt

About 1/2-2/3 cup smooth natural peanut butter

Put cupcake liners in a 12-cup muffin tin.

Pulse the oreos in a food processor until crumbly. Add melted Earth balance. It’ll still be kind of crumbly but pressable. Put about 1.5 tablespoons in each paper liner. Using the back of the spoon and/or fingers, press the mixture to the sides to make little crusts. Place in fridge/freezer to chill. My crust was still pretty crumbly, so I’d probably add more margarine next time to make it sticky. But it didn’t hurt the end result (i.e. spooning into my mouth).

Next, combine the yogurt and peanut butter thoroughly. Now, I thought it was delicious just pb & yo, but a little honey wouldn’t hurt.

Fill up each pie with the pb/yo filling (as best you can–the oreo likes to stick to the yogurt, which doesn’t spread so well) and put in fridge to chill at least 6 hours (the longer it chills, the firmer and better it gets!)


So yummy. Seriously, you don’t need sweetener in the filling–the oreo crust is more than enough.

Peanut butter mixed with yogurt. Sounds weird, but really tasty! You could forgo the crust and just eat it like a dip with apples. Personally, I like the crust. Then again, I really like oreos.

Just go make it already. Yum.