Zucchini Pizza With Basil Mint Pesto Food
GRILLED ZUCCHINI & PESTO PIZZA
In the great outdoors, we surprise our fellow campers who don't think it's possible to have standout pizza in the backwoods. This one with zucchini proves our point! -Jessee Arriaga, Reno, Nevada
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Over each naan, spread 2 tablespoons pesto; top with 1/2 cup mozzarella and one-fourth of the zucchini, onion and salami., Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender, 4-6 minutes. Rotate naan halfway through grilling for evenly browned crust., Remove from heat. Top each naan with basil and Romano; cut into thirds.
Nutrition Facts : Calories 391 calories, Fat 24g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 1276mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
ZUCCHINI PIZZA
Zucchini grow so fast. If you missed picking it small, use it for this recipe. My sister-in-law, Joan, makes this without the hot pepper seeds. If you like zucchini, you will like this recipe. My brother does not like zucchini and he likes this recipe. Thanks to Joan who created it. Serve it as a side dish or main dish with a salad.
Provided by SCERMINARA
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat enough olive oil to coat the bottom of a large skillet over medium heat; arrange zucchini slices in the hot oil. Sprinkle zucchini slices with red pepper flakes, garlic salt, and onion salt. Fry until zucchini slices are slightly softened, 3 to 4 minutes per side.
- Sprinkle each slice with Romano cheese and spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce layer with Mexican cheese blend; cover skillet and cook until cheese melts, about 5 minutes.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 7.4 g, Cholesterol 40.1 mg, Fat 26.6 g, Fiber 1.8 g, Protein 11.7 g, SaturatedFat 10.7 g, Sodium 790.4 mg, Sugar 3.9 g
ZUCCHINI-PESTO PIZZA
I made my own crust (see World's Easiest Pizza Crust recipe), and these were terrific flavors together.
Provided by AmyZoe
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Brush large cookie sheet or pizza stone with oil. Place crust on prepared pan.
- Seed and slice tomatoes and place on a towel. Sprinkle with salt and let stand 10 minutes. (I skipped the salt on tomatoes--it's salty enough to me without).
- Spread pesto on crust. Blot tomatoes and place on pesto.
- Top with thinly sliced zucchini and summer squash, remaining 2 teaspoons olive oil, grated Pecorino cheese, and pepper.
- Bake 15 minutes or until zucchini is tender. Grate peel of lemon over pizza. Top with fresh mint leaves, chopped.
Nutrition Facts : Calories 49.6, Fat 3.6, SaturatedFat 0.5, Sodium 149, Carbohydrate 4.5, Fiber 1.4, Sugar 2.6, Protein 1.2
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