Full credit goes to my friend, Gina, for this zucchini recipe. She was kind enough to let me post this, and you may see more of her creations in the future cause we’re constantly swapping recipes. Thanks, Mrs. G!
Mrs. G also added in ricotta cheese 0n top of the shredded cheese–YUM! but I had forgotten to get it so I only used shredded this time around.
This is a great, easy lunch. I also wanted a side salad to complete my meal so I went from Italy to Greece.
Zucchini Pizza (serves 2)
2 Large Zucchinis
Your favorite Marinara Sauce
Shredded Mozzarella or Five Cheese Italian Blend
Cut Each zucchini in half, long way. Then cut what would be the bottom, long ways as well, to help balance the zucchini and to also make it thinner–you may get overwhelmed with zucchini if its too thick, but the thickness is to your liking.
Line them up on a baking sheet before putting the toppings. Spread some marinara sauce on top of each. Then sprinkle on the shredded cheese and ricotta cheese. Cut up the turkey pepperoni into smaller pieces and place on top.
Bake at 400°F for 20-30 minutes.
Pitted Kalamata Olives, roughly chopped
Cherry Tomatoes, cut in half
In two salad bowls mix in all the ingredients. Simple as that!