Tuesday, June 24, 2014

Zucchini "Pizzas"

Warning: I am no way calling this a "substitute" for pizza. I am a pizza and flatbread lover so the comparison is hard to make, but it is a great quick side for dinner or a great snack. It's easy... slice up a large zucchini, top with your favorite sauce and cheese, and bake. Naturally this recipe is perfect for those following a low carb or gluten-free diet.

The flavors are pretty versatile depending on what cheese and toppings you put on them. Pictured below is a Mexican-inspired tofu dish, so I went with a mild tomato sauce and Mexican cheese (I would have used salsa but I ran out). If you are serving an Italian dish I would go with a garlic marinara or pesto with fresh mozzarella...you get the point!

Prepping meals for lunches for the week saves me time and money. If you have a big family and won't have leftovers plan to make a double batch, they hold up well!


Zucchini "Pizzas"
Makes 4 servings

Ingredients:
1 large zucchini
1 cup low sodium marinara sauce
1 cup shredded low fat Mexican cheese

Directions:
1. Preheat the oven to 375 degrees. Spray a baking pan with cooking spray.
2. Cut the zucchini in half lengthwise and thinly slice (should get 4 slices per half).
3. Top with 2 Tbsp sauce and 2 Tbsp shredded cheese. Bake for 20 minutes, until cheese melts and starts to brown.
4. Remove from oven and serve warm.

Nutrition Facts: 2 pieces per serving
140 calories, 7 grams fat, 3 g saturated fat, 11 grams carbohydrates, 9 g protein, 400 mg sodium

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