Eat Until Your Skinny Zucchini Pizza Pasta Recipes

EAT UNTIL YOUR SKINNY ZUCCHINI PIZZA PASTA

Steps:

• Preheat oven to 400.
• Peel zucchini with veggie peeler(chopping both ends off) and then julienne it to where it resembles pasta.
• Slice and dice tomatos & let the juices drain.
• Place the olive oil in the bottom of a casserole dish & cover dish with non stick spray as well.
• Place zucchini and tomatos in dish and add seasonings.
• Toss until everything blend well.
• Top off with mozzarella cheese.
• Bake 30-35 minutes or until the top is golden , Yummy :D.
• I enjoy topping my serving with MAKOTO Honey Ginger Dressing from Winn Dixie or simply dipping your pasta into this dressing is delish.

BREADED ZUCCHINI PIZZA BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with foil. Slice mozzarella balls in half; set aside.
• Bring a small pot of water to a boil. Rinse tomatoes and put in the boiling water for blanching. Remove after 1 minute, let cool slightly, and use your hands to peel the skin; it should slip off easily.
• Heat 1 tablespoon olive oil in another small pot. Add garlic and saute until fragrant, 1 to 2 minutes. Add peeled tomatoes, basil, and oregano. Cook tomatoes, breaking up with a spoon, to create a sauce. Let cook while you prepare zucchini.
• Whisk egg and water together in a small bowl until mixture is consistent. Put panko in a shallow bowl.
• Dip zucchini pieces into the egg-water mixture, then coat both sides with panko.
• Heat remaining olive oil in a large skillet over medium heat. Add panko-coated zucchini slices and saute until golden brown, flipping occasionally, about 5 minutes. Transfer to the prepared cookie sheet.
• Top each zucchini slice with about 1 teaspoon sauce and 1 pepperoni slice. Place 1 piece mozzarella on top of each zucchini.
• Bake in the preheated oven until mozzarella is slightly melted, about 10 minutes. Serve immediately.

SUMMER ZUCCHINI PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add zucchini and yellow squash; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes, basil, rosemary, salt and pepper flakes; heat through. Drain pasta; serve with zucchini mixture. If desired, top with additional basil.