zucchini | Sherry's A Labour of Love

A few weeks ago I had a conversation with someone regarding uses for yellow squash. They inquired how I liked to cook them. My answer was not quite what they expected, as you could say that at that point our family was sick of eating both zucchini and yellow squash. I asked the question back to them saying: “How do I make them now? How are we enjoying them at this time? Well, I keep them in the CSA box, or put them in the fridge in a drawer, wait until they are rotting and them throw them out.” Told you it wasn’t quite the response they expected. ha ha ha

Well, as I was pondering my blogging this morning, I decided to go through some of my pictures I’ve taken this summer and see what might spark a fire in the part of my brain that stimulates my writing. Funny what I found…. Zucchini wraps! So, I’m going to share what we did for a lunch meal in August.

I sliced long zucchini strips through the mandolin, put them on the stove in a pain with some grapeseed oil and just cooked them ever so slightly so they would bend.

I then cut up some precooked chicken we had leftover and placed the pieces on top of one end of the zucchini slice, sprinkled with some oregano and salt.

Then I placed a dollop of seasoned ricotta cheese with a basil leaf.

Then I rolled them up, placing them in a long baking dish side by side.

Topped with some fresh shredded parmesan and some mozzarella, I baked them at 375 degrees for about 15 minutes, then I broiled them for the last 5 minutes. Watch this closely or they will burn.

I sliced up more fresh basil and tomatoes, topped the zucchini and served. It was actually quite good and the kids enjoyed them. Although, this was the last time we have eaten any squash. ha ha

One thing I miss about eating gluten free and rice free is pizza. On occasion I will eat a gluten free pizza however, due to the rice flour I usually pay for it. One of my friends suggested a crust made out of zucchini. Since I have an abundance, I gave it a try.

The crust was yummy and the pizza definitely hit the spot. I have to yet figure out how to be able to hold it, although using a fork was just fine.

Zucchini Pizza Crust

Shred zucchini and sprinkle with salt in a bowl. Let sit for about 30 minute until the zucchini has lost much of its liquid. I used about 2 cups which made a huge pizza.

Cut up some garden fresh basil, pineapple, prosciutto, onion, mushroom, olives, spinach, goats cheese, and another cheese of choice.

When the liquid is drained out of the zucchini, add in two eggs, 1 – 1 1/2 cups of Almond Flour, and a dash of salt. Mix well. Spread out on a heated pizza stone that has been sprinkled with GMO free organic corn meal and bake for 10 minutes until lightly browned. Once the crust is browned, add your tomato sauce and toppings and bake another 15 minutes at 400 degrees or until cheese is bubbly and vegetables and prosciutto are cooked to desired tenderness.

Cut, plate, serve and enjoy! 🙂