Zucchini Pizza

Zucchini pizzas | KaleAndAle.comZucchini pizzas | KaleAndAle.com

Zucchini is the base for pizzas in this recipe.

In an effort to solve my most burning question every summer — “How do I use all my squash and zucchini?” — I decided to go the squash-as-pasta route, using it in place of the crust for pizza. A bonus was this was a tasty, light treat using produce from my farm and garden in a non-too heavy meal on a humid summer day.

Herbvorous Butcher | KaleAndAle.comHerbvorous Butcher | KaleAndAle.com

My first experience with Minneapolis’ vegan butcher resulted in tasty Hawaiian ribs and pepperoni.

As luck would have it, I stopped at a Herbivorous Butcher pop-up shop last week and snagged some pepperoni, so I knew the results would be tasty. (Side note: Herbivorous Butcher is a Minneapolis-based vegan butcher making small-batch handcrafted food from scratch.)

Zucchini sweating | KaleAndAle.com

Sweating the zucchini

I wanted the pizza crust to be as bread-like and sturdy as possible, and cook as well as could be expected, so I sliced the zucchini evenly into 1/4 inch slices on my mandoline and salted them for about 30 minutes. Patting them dry, I dipped each slice in the milk-eggwash and dredges them in breadcrumbs. They then went on a cookie sheet lined with parchment paper and baked at 400° for about 15 minutes, until browned and crisp.

Zucchini pizzas assembly KaleAndAle.comZucchini pizzas assembly KaleAndAle.com

Pizza assembly line

Next the zucchini crusts got a light amount of marinara (no need to make them soggy an hour into the production) and cheese, then thinly sliced toppings. In this case the toppings were mushrooms, green onions, the pepperoni and rosemary, again lightly topped to not make the pizza too heavy. From here the pizza was put back into the still-warm oven to broil for 10 minutes. Once the cheese was bubbling and the toppings cooked, it was ready.

With the breaded zucchini as the crust, it was difficult to tell it wasn’t bread, it just wasn’t dense like crust. And more importantly, it was hard to tell it was zucchini (one of my less favorite summer vegetables).

With a little planning and not much hands-on time, this was a really tasty light summer dinner I will be making again.

Zucchini pizzas | KaleAndAle.comZucchini pizzas | KaleAndAle.com
Zucchini pizza
Print Recipe
Pizzas using breaded and baked zucchini as the crust.
Servings Prep Time
2 60 minutes
Cook Time
25 minutes
Servings Prep Time
2 60 minutes
Cook Time
25 minutes
Zucchini pizzas | KaleAndAle.comZucchini pizzas | KaleAndAle.com
Zucchini pizza
Print Recipe
Pizzas using breaded and baked zucchini as the crust.
Servings Prep Time
2 60 minutes
Cook Time
25 minutes
Servings Prep Time
2 60 minutes
Cook Time
25 minutes
Ingredients
Servings:
Instructions
  1. Slice zucchini as evenly as possible and as thinly as desired.
  2. Salt zucchini 30 minutes. Pat dry.
  3. Whisk together egg and milk in one bowl, pour the breadcrumbs into another. Dip each slice of zucchini in the egg wash and coat with breadcrumbs. Place on baking sheet and cook at 400° for 15 minutes or until browned and crisp.
  4. Remove from oven and top with marinara, cheese and toppings. Place in warm oven and broil 10 minutes.
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CSA 2015 Weeks 2 to 4

I’ve been slacking on blogging, falling behind. We are a month into the CSA, and it’s starting to get to be more than I can eat in one week (but, challenge accepted!). The variety is so impressive, I can’t believe week 1 and a few items were only a few weeks ago.

The kinds of things I have been getting lately includes peas (done for the season), huge heads of lettuce, lots of squash/zucchini and potatoes, onions, beets and green beans (yummm). This week we start with sweet corn. Sweet!

Here’s weeks two to four:

I’ve been having a lot of salads and grain/veggie bowls. I’ve also made enchiladas, and today I’m going to make stuffed peppers in the slow cooker and grill veggies.

As if that all isn’t enough, I tried my hand at gardening this year, and the results seem to be a best-case scenario, as evident below.

Garden | KaleandAle.com

The garden almost two months in. A beast!

What have you been making with in-season produce and what is your favorite way to preserve produce?

CSA 2015 Week 1

CSA 2015 Week 1 | KaleAndAle.comCSA 2015 Week 1 | KaleAndAle.com

CSA 2015 Week 1 haul

Today is the most exciting day of the year: My CSA returns! Full of growth and life and freshness, I love not having to plan meals so open-ended but getting what is best and at its peak of the season.

The CSA always starts slow, but that’s OK because I need to get back into the swing of prep. This week’s food includes:

  • 2 tomato plants for the garden
  • An English Thyme herb (anyone know recipes for this??)
  • Asparagus (yuck—what are good ways to mask the taste??)
  • Two kinds of lettuce
  • Radishes
  • Peas
  • Chives
  • New potatoes
  • Naan from local baker Artisan Naan Bakery

The veggies are clean. Tomorrow I plan to add the radish greens to the stuffed pasta shells I already plan to make. I will use the chives and asparagus along with mushrooms and onions in a grain bowl. The naan might be used for individual pizzas or as a sandwich wrap.

I love fresh, unprocessed eating, so I’m excited what the CSA I belong to, Culinary Delights Farm, has in store for the season.

Are you new to a CSA? Don’t be overwhelmed. With a few simple tips and go-to recipes, it’s a snap to use all your food. Check out my post “CSA Basics: Taking Care of the Food” for tricks and information. For my readers who have belonged to a CSA, what would you share to help the newbies navigate the share?

Autumn 2014 update

Hellloooo! And a huge thank you for reading, and sticking with me. First, I’m sorry I have been MIA for many months, but summer (and now fall) has flown by. I looked back on how little I’ve blogged these past few months, and I’m disappointed. But this post will tell you a little about what I’ve been up to and why I’ve been missing. And, I really hope to post at least a few times a month in the near future. And I think that might be possible, so please stay tuned and continue reading.

When I looked back at my posts and realized the last time I blogged with regularity, it was week two of my CSA. And my 18-week CSA ended this Wednesday. Sad, because I haven’t blogged for four months, and because my produce is gone. But there was a lot of produce, in beautiful fall colors, this week.

Last #csa of the season. Look at all that fall color!

A photo posted by Valerie (@kaleandale) on

 

Not knowing how long summer or fall would last, I have taken advantage of outdoor activities, such as Valleyfair amusement park, the Minneapolis Sculpture garden, and Oktoberfest.

Spoonbridge and the city.

A photo posted by Valerie (@kaleandale) on

 

I also went to “The Book of Mormon” and the club made famous by Prince, First Avenue, to see La Roux.

ValFirstAve | KaleAndAle.com

My first time at First Ave!

 

As if all this wasn’t enough, I have had friends in town, and I’ve gone to visit my family in Iowa and road tripped to Milwaukee for my cousin’s wedding, with a stop in Madison for a vegetarian lunch at the Green Owl.

Green Owl Madison | KaleAndAle.com

Vegan schnitzel at the Green Owl in Madison, Wisconsin.

Uber Bar Milwaukee | KaleAndAle.com

It was a wise choice to hit up Uber Taproom and Cheese Bar while in Milwaukee.

 

When in Rome …. #MrAndMrsTwiggy #Milwaukee #Brewers

 

A photo posted by Valerie (@kaleandale) on

 

Although I haven’t been sitting still, the real reason I haven’t blogged is because I haven’t been cooking as much as I like, and I just haven’t had any more hours in the week to blog. That is because a month ago I closed on my first house. So, now I’m a homeowner! I spent Friday cooking my last CSA veggies in my new kitchen, and it was wonderful. And after I finish this blog post, I’m going to make some energy bites. And I’ve been busy raking, painting, moving, getting situated and taking a lot of trips to home stores. And it’s been crazy and exciting. So, as I have time to cook, I hope to get back to blogging more. And as the house comes together, I hope to share some pictures and stories of it with you. Thanks for sticking around and reading this post, even though it’s been long overdue. And cheers to the blog and a healthy life!

Popping bottle at my new house. #homeowner

A photo posted by Valerie (@kaleandale) on

CSA Week 2 (and July Fourth)

Week two of my CSA was good, but I didn’t get a picture of the food. I get my share on Wednesdays, and Thursday I went home for the holiday weekend, so I took my food with me, still in the state it was delivered to me. But that means I did get to share it with my mom, who looooves asparagus, so we both win!

Roasted radishes and asparagus | KaleAndAle.com

Roasted radishes and asparagus with eggs

I recently heard about roasted radishes, so just quickly roasted the radishes and asparagus and had with some eggs for a varied meal. This method seemed to make the radishes less peppery, and gave them a little different flavor. Have you had them that way before? What other ways do you like to eat radishes?

I’m excited for this next week, as I’m expected to get chives and potatoes. Oh, my! Also, we are getting more peas. What do I do with all these things?!?

Post-race bomb pop - KaleAndAle.com

Post-race bomb pop!


I love the Fourth of July so much; it’s great weather and a happy time with important people. After starting my day with an 8k and homemade patriotic tank top, I relaxed. Later, I went to a minor league game, where the mascot was in his most patriotic outfit as well. Hope you had a wonderful, relaxing Fourth!