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Friday, September 09, 2011

Garden Surplus? Try Mini Zucchini Pizzas

 We published this recipe earlier this year in the April 5 Cooking with Kaye newsletter. Thanks to some generous neighbors I have lots of zucchini on hand. Now is a great time to give this recipe another try! I hope you enjoy it.

Mini Zucchini Pizzas
This recipe comes together quickly and each muffin-half pizza is a perfect portion for the weight loss surgery patient. Left-over servings may be gently reheated in the microwave or toaster oven and enjoyed as a light lunch the following day. Add additional vegetables to suit the season and your taste.

1 cup chopped scallions
1 small zucchini, thinly sliced
1 tablespoon vegetable oil
1 14-ounce jar Ragú Pizza Quick Sauce
3 English muffins (whole wheat or white), split and toasted
1 cup shredded Muenster cheese
2 tablespoons grated Parmesan cheese

Preheat oven to 350 degrees F.  In a large skillet, sauté scallions and zucchini in vegetable oil until tender. Spoon 1 1/2 tablespoons pizza sauce on each toasted muffin half. Evenly top with Muenster cheese, zucchini and scallions; sprinkle with Parmesan cheese. Place on baking sheet and bake 15-20 minutes or until cheese melts.

6 Servings. Per Serving: 284 Calories, 10g Protein, 11g Fat, 16g Carbohydrate, 4g Dietary Fiber.

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