As I sit here the rain is pouring down by the bucket loads giving me warm thoughts of hot juicy food. It is strange how the weather can change so fast here in Denmark. From one minute to the next it is warm and sunny and the next there is lightning, thunder and rain. My thoughts changed with the weather from fresh salads to hot baked goods.
I have read lasagna recipes that use zucchini instead of pasta but never seriously considered making it. The other day I had an egg plant and half a zucchini I wanted to use so I decided to try an idea I saw on Pinterest. I made mini pizzas using the egg plant and zucchini as the base. I added tomato sauce, pepperoni, cheese and herbs. Annnnd…the healthiest pizza ever.
I am not going to write an exact recipe but just the basic steps.
First pre-heat your oven to 200 degrees F. Slice zucchini and eggplant to about 1 cm thick. Spread on your favorite pizza sauce or ketchup. Layer with pepperoni or other desired topping. Finally cover with grated cheese and Italian herbs. Bake for 10 to 15 minutes until the base is tender. Eat hot. Yummm!
This is a great way to feed veggies to the whole family. Even the little 5 year old who has a hard time with most veggies managed to eat a few. I think this will be a recipe I will use again in the future. Perhaps you’ll try it too?