Mini Pizza with a Zucchini Crust

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.

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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.

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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.

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