Zucchini PizzasThe first harvest in many Pennsylvania gardens yields an abundance of zucchini. Since I love both pizza and zucchini, I merged the two into a yummy quick and easy fork-and-knife pizza dinner! The big zucchinis work best for this recipe, but the smaller zucchinis work well for this dish too. It’s low in carbohydrates and sugar, but packed with fiber and calcium! Feel free to add your own favorite pizza toppings, like mushrooms, onions and peppers for a fun twist.
Prep Time: 20 minutes
Bake Time: 20 minutes
Total Cost: $7.02
1 extra large zucchini, 2 large OR 3 medium zucchini
14 ounces or 1 ¾ cup pizza or spaghetti sauce
1 ½ cup Italian blend cheese
34 slices turkey pepperoni
Preheat oven to 400. Cut the zucchini into ½ inch slices and lay out on a large rimmed baking sheet sprayed with cooking spray. Spread the pizza sauce evenly over all of the zucchini slices. Top with the Italian cheese and turkey pepperoni. Bake the pizzas for 20-23 minutes, or until the cheese is bubbly and beginning to brown. Serve hot!
Calories: 185 Total Fat: 8.6g Saturated Fat: 4g
Sodium: 793.9mg Carbohydrates: 18.6g Fiber: 4.5g
Sugar: 9.9g Protein: 12.7g Cholesterol: 33.3mg
You can find your ingredients at a local farmers market.
Local Farmers Markets
Juniata Farmers Market
Rider Parking Lot of Penn State Altoona Campus
Hollidaysburg Farm & Craft Market
Montgomery Street, Next to the Diamond in Downtown Hollidaysburg
Tuesdays 3pm-7pm and Fridays 10am-2pm
Downtown Altoona Farmers Market
11th Avenue and 14th Street, Heritage Plaza, Altoona
Thursdays 9am-2pm, Saturday 9am - 2pm
Friends Farm Farmers Market
Between Williamsburg & Martinsburg on Royer Road
Downtown Bedford Farmers Market
Public Square, Downtown Bedford
Huntingdon Farmers Market
Penn St. and 7th St., Huntingdon
In Lauren's second segment, she shares recipes for SIDE DISHES to go with her Zucchini Pizzas!
NOTE FROM LAUREN:
"Want an affordable and healthy side dish using seasonal fruits and vegetables for August?
I have three side dishes for these Zucchini Pizzas that are:
A. ***UNDER 100 calories per serving
B. *** UNDER $3 for 6 servings
C. *** UNDER 10 minutes to make from start to finish
Stone Fruit Salad with Honey Spice Dressing- 2 large cubed peaches +4 cubed plums. Drizzle with 1 tablespoon of honey and sprinkle with ½ teaspoon cinnamon. Toss to coat and serve.
Chesapeake Corn on the Cob- Boil 6 ears of corn for 8 minutes and sprinkle each cob with ¼ teaspoon of seafood seasoning, like Old Bay
Garden Harvest Tomato and Cucumber Salad- Peel and cube 2 cucumbers and cube 3 tomatoes. Toss with 1 tablespoon extra virgin olive oil, 2 tablespoons red wine vinegar and season with salt and pepper to taste."
Lauren K specializes in healthy meals that won’t break your budget. For more great ideas, visit Lauren K’s Kitchen.
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