Sunday, August 5, 2007

Zucchini "Pizza"?!?!

I'm desperately trying to keep up with the zucchini which my garden has been (over) producing. Tonight's great idea was a zucchini crust for our regular Sunday night pizza. I did an internet search but nothing seemed to appeal, so I just went out into the kitchen and played around. First I took the biggest zucchini remaining in the vegetable bin in the refrigerator and weighed it. 2 pounds. I shredded then spun it dry in the washing machine (I go through this rather unusual technique in an earlier post). To bind the zucchini, I added a few eggs, then spiced it up and, at the last minute, threw in some grated cheese. I "baked" this on the grill then, after the crust was firm, added pesto, sliced onion and tomatoes, and mozzarella. Jack said it best. "It is not pizza by any stretch of the imagination, but it's delicious!".

Seriously, I sometimes wonder if he is humoring me. How can everything be good? Or maybe he keeps his standards low just for moments like this... Anyway, he is right. It was darn flavorful, but not pizza.

Zucchini "Pizza Crust"

1 whole large egg
2 large egg whites
2 garlic cloves, smashed and minced very finely
1 large pinch kosher salt
1/4 teaspoon freshly-ground black pepper
1/4 - 1/2 teaspoon hot pepper flakes
2 ounces grated Asiago
2 pounds zucchini, grated and spun (!)

Beat the eggs in a large bowl. Add garlic through cheese and mix well. Knead in the zucchini with your hands. Pat into a large, well-greased pizza pan.

Now, I used the outdoor grill to bake this (I haven't used our oven in weeks because of the heat). I let the grill come up to 350, then quickly placed the pan on the grids and shut the lid. I allowed this to cook for 3-4 minutes, or until the crust looked "set" and not wet anywhere. You want the eggs to cook! I removed it from the grill, spread 2 tablespoons pesto, sprinkled 4 ounces of light mozzarella, a half very thinly sliced onion, a large sliced tomato. The I placed it back on the grill, closed the lid, and baked until the cheese was melted and bubbly (about another 4 minutes). Allow to sit for a couple of minutes before cutting.

I know that I've been complaining about the plethora of zucchini, but I really am enjoying this since I rarely buy it at any other time of the year. I've already started a few plants for a fall crop. :) Now if those tomatoes would just hurry up...