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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Everyone is guilty at one time or another of throwing out questions that beg to be ignored, but mothers seem to have a market on the supply. "Do you want a spanking or do you want to go to bed?" "Don't you want to save some of the pizza for your brother?" "Wasn't there any change?"
-Erma Bombeck, Homemaker

The refrigerator light goes on...

I saw this idea on a menu a few years back and have been thinking about what a great idea it is. Not the same old pizza crust and really healthy. As with a lot of recipes I mull on them a lot and take some time to do the research.

This turned out really great. You can use this for any pizza that you normally make and it adds a wonderful flavor and texture.

Squash

There are so many different kinds of squash it's almost like having to take a high school biology test. I know them all because growing up I was one of those weird kids that actually liked squash.

The squash in this recipe is shaped like a big green acorn. As the squash ages the skin turns a mottled orange yellow color so choose those that are more green than yellow. It should be firm with no dark or gray spots and tapping it should result in a sound that is hollow not dull. This recipe is a variation of one that I had growing up – my dad loved acorn squash cooked this way.

Yellow squash (what I called summer squash growing up) is one of my favorites. I love the soups made with it (see Spring Bisque) and the roasted parmesan squash but my favorite is simply sliced into rounds and steamed. Look for medium sized squash no more than about eight inches long. Larger ones are tougher and dry. The skin should be unblemished.

I love zucchini too. In fact, the vegetables I served on opening night in my restaurant were slices of yellow squash and zucchini steamed with a little bit of marjoram butter. I had one diner who came to the kitchen to ask how this was prepared. When I told him that the vegetables were simply steamed he wouldn't believe me and insisted that we had used white wine or some other secret ingredient. The rules for choosing zukes are the same as with yellow squash – small to medium size and unblemished skin.

There are dozens of other types of squash (hopefully I can cover them in the next book) but one that I love is the pattypan or scallop squash. You may have seen these in the market. The yellow ones look like small flattened summer squash and the green ones like little zucchinis. They are great steamed and served as a side dish. Because they are small they are sweet and tender. Just a bit of herbed butter and you're good to go.

 

 

Zucchini Pizza Crust

Servings = 1 | Serving size =1 crust

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.

This recipe does not make very good leftovers.

1 large	egg
1/2 ounce	grated Parmigiano-Reggiano
1/2 tsp	dried oregano
1/2 tsp	dried marjoram
	fresh ground black pepper (to taste)
1 Tbsp	whole wheat flour
1 medium	zucchini (grated)

Preheat the oven to 325° F.

Place the egg, parmesan, oregano, marjoram and pepper in a mixing bowl. Whisk together well.

Add the zucchini and fold into the egg mixture until well blended. Sprinkle the flour over the top and fold into the zucchini mixture.

Place the mixture on a non-stick cookie sheet (or a piece of aluminum foil that’s been sprayed lightly with olive oil). Pat down into a thin round shape about 9 inches in diameter (the size of an individual pizza).

Place in the oven and bake for 15 minutes. Turn over and bake for another 5 minutes. Remove and let cool slightly before adding pizza toppings.