Zucchini Mozzarella Pizza - Ellie Krieger


Tonight was supposed to be an aspargus mozzarella pizza but knowing hubby's dislike of asparagus as well as his sportsmanship when I have served asparagus as a group recipe, I decided to use zucchini.  Granted, asparagus has a more distinct flavor but the zucchini picked up flavor of the other ingredients.  We loved it.  (Photo Above)

Thinking, it might need something more, I made another one with sauce and chopped zucchini instead of sliced and I think, I liked the plain one better but I loved the chopped zucchini in place of the spokes. (Photo Below)

Peggy selected the Asparagus and Mozzarella Pizza which is found on page 215 of Weeknight Wonders and I love Peggy for this.  I could see serving this regularly and using other vegetables as well.  Broccoli or cauliflower would work well.

Do check out our group page to see what others have done with this recipe.


Linked to:            Whimsy Wednesday          What's Cooking Wednesday    Waste Not Want Not Wednesday         Lou Lou Girls      Creative Munster     

Comments

  1. CakelawMay 13, 2015 at 8:16 PM

    Zucchini is an innovative substitution - looks good.

    ReplyDelete
  2. PeggyMay 14, 2015 at 2:05 PM

    I like your substitution for the asparagus! I really like this pizza. It was great for my lunch today. Could've used a little more asparagus though. And maybe some red pepper flakes for hotness! I love your photos!

    ReplyDelete
  3. TeaLadyMay 14, 2015 at 2:47 PM

    Good idea to switch out for the zucchini. Good both ways. I made it just for me cause Hubs doesn't like asparagus either. More for ME!!! Yes, red pepper would be a good addition.

    ReplyDelete
  4. Miz HelenMay 18, 2015 at 11:47 AM

    What a yummy pizza, we will love this one. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday this week.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  5. Lou Lou GirlsMay 18, 2015 at 6:01 PM

    This looks incredible! Pinned and tweeted. We appreciate you taking the time to party with us. I hope to see you tonight at 7 pm.. Happy Monday! Lou Lou Girls

    ReplyDelete
  6. KayteMay 20, 2015 at 11:57 AM

    Well you are so creative in how you can adapt a recipe so that your family will eat it...I would not have thought of this, but zucchini is always a hit here and I can picture us liking that version, too!

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more