Monday, October 5, 2009

Zucchini Pizza Bake

Now THAT is a zucchini! I let this one grow out rather large, but it was crisp and tasty! For the recipe below, I would use smaller zucchinis than shown. This is just one I had in my garden.

Zucchini Pizza Bake

2 Large Zucchini (or 4 small)
4 - 5 Strips Bacon
1/2 Med. White Onion (diced)
2 Cloves Garlic (or 2 tsp. crushed garlic)
2 tsp. Olive Oil
1/4 tsp. Thyme (powdered)
3/4 tsp. Cumin
1 1/2 tsp. Dried Chives
1/2 tsp. Red Pepper Flakes
1 1/2 tsp. Italian Seasoning
4 tsp. Parmesan Cheese
2 - 3 C Shredded Provolone Cheese (or any white cheese)
1 1/2 C Spinach (torn in small pieces)
Fresh tomato (diced)

Oven 350 degrees.

1. Fry bacon until crispy, drain and cool.

2. Cut zucchini lenghtwise and remove inside with ice cream scoop. Set aside insides then cut up the shells into bite sized pieces.

3. Microwave bite sized pieces of zucchini for 10 minutes in microwave at 70%.

4. Cut up insides of zucchini and place it and the diced onion and garlic with olive oil in a pan to saute until the moisture is nearly gone.

5. Add the seasonings and bacon to the pan when it's done sauteeing and mix well.

6. Lightly grease an 8" x 8" pan with olive oil and start layering the dish like this:
  • Bite sized pieces of zucchini
  • Inner parts with onion
  • Parmesan cheese
  • Provolone cheese
  • Spinach
Repeat layering until done, making sure to end with some of the zucchini / onion mix tops the layers. Place in oven for 35 minutes with last 5 minutes topping the casserole with the rest of the Provolone cheese until melted (5 mins.). When ready to serve, top with fresh tomato.

- Tamara Slack