Zucchini-Crusted Mexican Pizza
Zucchini is almost always a sure-fire garden vegetable, often to the point of ridiculous returns on the investment of a few seeds. We even planted ours in semi-shade this year to slow it down, and we’ve still managed to pick more than we can typically eat as a side dish. In addition to baking and freezing our favorite zucchini bread for the winter, we’ve had plenty of zucchini pizzas on the grill , along with zucchini salads and sides. There’s still always more to eat, so Kirk dug into one of our favorite summer reference books, the Moosewood Cookbook . This is full of excellent vegetarian recipes, and Kirk decided to try making a zucchini-crusted pizza. This is basically a grated zucchini fritter held together with egg and cheese, but you make it big enough to use as the crust of a pizza. You can find the recipe here . Kirk tweaked the recipe by making it on a flat pizza pan with browning holes instead of in a pie plate, which made it much crispier. Instead of the sugges