Zucchini Pizza

During the fall, zucchini recipes abound since everyone (except me) has an abundance of zucchini bursting forth from successful gardens (my garden, on the other hand, was entirely unsuccessful this year). Since I still have more of those beautiful Farmer's Market Veggies, I decided to get creative. I was inspired a recipe posted at Real Mom Kitchen. I adjusted the recipe a bit to make it more of a meal than a snack, adding some chicken. I also added spinach and used a 100% whole wheat pizza crust to boost the nutritional value of this pizza. My husband and I both enjoyed this thoroughly, so there were no leftovers! However, this is not terribly kid-friendly, so I saved some chicken aside for my 2 year old to eat.

Zucchini Pizza

1 medium zucchini, sliced in 1/8 inch slices

1 pre-made 12 inch whole wheat pizza crust

1 tbsp olive oil

3/4 c fresh spinach, packed

1 tsp garlic powder

1/4 tsp black pepper

1 1/2 c mozzarella cheese

1 6oz package chicken breast strips

1/2 tsp pizza seasoning

2 tbsp grated parmesan, romano, & asiago cheese mixture

Preheat oven to 425 degrees

Place zucchini slices on a greased baking sheet and cook for 10-15 minutes until tender. Careful not to burn them!

Meanwhile brush olive oil over the pizza crust. Add roughly chopped spinach and cooked zucchini slices.

Next, sprinkle garlic powder and pepper over the zucchini. Top with evenly with mozzarella cheese.

Finally, add the chicken breast strips (chopped), pizza seasoning and grated cheeses.

Bake for 8-10 minutes at 450 degrees or until cheese is nice and melty.

Slice and enjoy!