Thank you Debs at Seattle Local Food for this great recipe! At this time of year I appreciate different ideas on how I can use the zucchini rampicanti growing in my garden! Thanks!
Grate 4 cups of zucchini.
Add a little salt and use a cheesecloth to squeeze out as much liquid as possible.
Add all other ingredients and mix well.
Spread out evenly on a pizza pan and bake in a hot 350* oven for about 15 minutes.
Add your favorite toppings and place in the oven for another 15 to 20 minutes or until cheese has melted.
When I wrote about cauliflower crust pizza, reader Sarah tipped me off on the Seattle Local Food Facebook page to another idea: zucchini crust. Apparently it’s a trick she learned from her grandmother.
Grandmother-approved and grain-free? I had to check it out. If it was as delicious as it sounded, it could be the ultimate cure for too-much-zucchini season.
It works just like the cauliflower crust, only you pre-shred the zucchini raw, and drain out its excess liquid, whereas you mash the cauliflower after cooking it. If you have a food processor with a top shredding blade, assembling this crust is fast and easy. The whole pizza-making process is actually pretty quick.
The result is a thinner crust than the cauliflower, with a nice chewiness. A wetter topping such as tomato sauce can make it a bit soggy, but tastes so good that I don’t mind. Pesto works really…
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un poco di tutto 