If you’re a home gardener, here’s one more thing you can do with that pile of zucchini in the fridge. Thick slices of zucchini make a perfect low carb “crust” for your favorite pizza toppings. I used a large zucchini, slicing it into thick slices (about ½ inch). I brushed each slice with olive oil then grilled them on a grill pan for about 3-4 minutes per side (you want them to be slightly firm, not too soft). Place the grilled zucchini on a foil-lined baking sheet.
No need for exact measurements, mix 1 cup part-skim ricotta, 1 small minced garlic clove, 3 tablespoons of chopped basil, and freshly ground pepper in a small bowl. Top each grilled zucchini slice with a tablespoon of fresh tomato sauce or your favorite pizza sauce then a dollop (2 teaspoons) of the cheese mixture. Sprinkle with grated part-skim mozzarella cheese. Place the baking sheet under the broiler to melt and brown the cheese.
To make this even easier, skip the ricotta cheese mixture and just use tomato sauce and shredded mozzarella cheese on top of the grilled zucchini slices. Note: A small amount of cheese goes a long way. You just need a little to melt on top.