What to do with an Overabundance of Zucchini

Over the past few weeks mine and my parents' garden has produced a plethora of squash and zucchini. While I enjoy the traditional  squash casserole, grilled squash, etc.. it was time to get creative. Zucchini bread was suggested, but at the moment I was craving something savory, specifically pizza. Which led me to the logical solution of zucchini bread crusted pizza! Hooray for vegetables!

Here's what ya need:
Crust
3 or 4 cups grated zucchini (depends on how veg you want to be)
1/2 cup flour of some sort (I used almond flour)
1/4 olive oil
salt, rosemary, garlic, pepper, basil to suit your taste

Toppings
LOTS of freedom here, just like any other pizza, pick whatever you have and whatever you like to go on top!
For sauce I used just a little more olive oil and more garlic
For toppings I went with Roma tomatoes, fresh peppers, olives, mushrooms, kale, and roasted red peppers
If you choose, cheese can come along too.

First mix the crust ingredients together, and pour the batter/pizza dough into an oiled 10" pie pan or an 8x10" baking pan. Let that bake at 350 for about 45 minutes.

Mmm crusty

Take it out and top it with whatever your heart desires.

Then bake for another 15-20 minutes.

Finished.

 Enjoy, y'all veggie eaters! I will post some food for thought instead of bellies soon. Happy Monday! Happy August!

Sweet Treats for Restless Warriors

Gluten-free Vegan Carrot Cake-esque Bites

Disclaimer: Excess sugar is not good for you whether you are a cancer patient, an exercise instructor, or simply a breathing human being ! BUT baked goods in moderation, and the removal of lots of the undesirable stuff makes it kinda okay. Plus I had an intense craving for carrot cake and it was a stormy day in the mountains, so it just made sense.

This recipe was inspired by my current desire for carrot cake + my fondness for carrot cake Clif bars.

Carrot Cake-esque Tasty Bites

1 ½  cups rice flour

½  cup oats

1 tsp baking soda

1 tsp baking powder

¼ tsp salt

2 tsp cinnamon

½ cup sugar or stevia

2 big ole carrots, shredded

1 cup applesauce

2 tsp vanilla extract

½ - 1 cup raisins or craisins

**These taste delish sans icing, but if you are like me and really trying to re-create carrot cake try this vegan icing

1/3 – ½ cup Earth Balance or other butter substitute

~ 1 cup powdered sugar

1 tsp vanilla extract

Blend everything except carrots, applesauce, vanilla and craisins in one bowl, and then mix up the remaining ingredients separately. Combine the two bowls into one tasty mass. Shape into cookies and bake at 350 for about fifteen minutes. 

If you are feeling the icing, while the cookies are baking use a mixer to blend up the vanilla and Earth Balance while slowly adding powdered sugar. Keep blending til it forms an icing that is worthy of eating by the spoonful. 

 

This icing goes well on carrot cake bites and spoons!

Ice and Enjoy!

nOMMM