Mini zucchini “pizza” bites
The larger zucchini that have grown to a considerable diameter can be used for many things, one being a base for mini “pizza” rounds. This is kind of fun as an appetizer and if you use prepared toppings, it’s not that much work to prepare. I had small jars of pizza sauce and artichoke pesto from William Sonoma that I needed to use and were perfect for this little recipe. You can get more creative than that but sometimes it’s nice to take the easy way out.
I prefer to cook the zucchini rounds in a skillet with a little oil first, to get some caramelization going on both sides, then pile on the topping and bake it in the oven until the cheese melts. If you are preparing this for entertaining, make it in advance up to the topping part and pop it in the oven at the last minute so it comes out hot and melted just in time for serving.
1 yellow zucchini
1 green zucchini
Red pizza sauce (I used William Sonoma)
Artichoke pesto (I used William Sonoma)
Goat cheese, crumble
Cherry tomatoes, red and yellow, sliced into rounds
Chopped parsley or ribboned basil for garnish
Slice the zucchini into 1/2 inch slices, as many as you need and sprinkle with salt.
Lay the zucchini on paper towels, cover with a paper towel and let drain for 30 minutes. The paper towel should absorb the moisture.
Drizzle a little olive oil into a skillet and heat on top of the stove.
Add the zucchini slices in one layer and cook until golden on each side.
Remove and set on a foil or parchment lined baking sheet.
Sprinkle with salt and freshly ground pepper.
Spoon the tomato sauce on half the rounds and the pesto on the remaining rounds.
Top with cherry tomatoes slices.
Top the rounds with tomato sauce with shredded mozzarella and the pesto rounds with crumbled goat cheese.
Bake in 400F oven for a few minutes until the cheese melts.
Remove from the oven and scatter parsley or basil over the rounds.