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Fennel and Zucchini Pizza
Fennel is one of the ingredients that give Italian sausage its distinctive taste. Sprinkle it, fresh or dried, onto your pie and you'll get the flavor you crave minus all that unwanted fat and bloat-inducing sodium.
- One 8-inch ready-made pizza crust
- 2 Cups diced fennel
- 2 1/2 Cups grated zucchini
- Pinch of red pepper flakes
- 1 Tablespoon olive oil
- 1 Cup reduced-fat mozzarella cheese
Calories Per Serving1201
Folate equivalent (total)824µg100%
Zucchini Pizza (One Pan)
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Quick and easy zucchini pizza recipe, homemade with simple ingredients in one pan in 15 minutes. Healthy, low carb appetizer bites, snack or main dish.
If you like my cheesy Oven Roasted Tomatoes, you are going to enjoy today’s recipe too.
Now, we are a family of zucchini-lovers and I am always looking for new ways to cook it up. When I first made these healthy mini pizzas, my husband and son quickly gave it a big thumbs up and couldn’t stop eating them. That’s when I knew I had a winning recipe that all of you need to try too.
Air Fryer Cheesy Zucchini Pizza Bites
Wouldn’t it be dreamy if we could snack on pizza all day every day? Unfortunately, our bodies would get pretty mad at us if we did. So we created the next best thing… air fryer cheesy zucchini pizza bites.
Are these “real” pizzas? No. But do they provide a very similar taste with fewer calories and more nutrition? You bet! Snack with less guilt but still get that pizza flavor we all crave.
These bite-sized “pizzas” make the ultimate after-school snack. Kids gobble them up and you can feel good about getting one more veggie into their diets!
They are also great for snacking on during your favorite movie or tv show. Plus, these pizza bites can be served as an appetizer too. They pair perfectly with most pasta dishes. So on your next Italian night, add them to the menu!
How to make air fryer cheesy zucchini pizza bites
It’s nearly impossible to find a recipe easier than this one! While these cheesy zucchini pizza bites pack a lot of flavor in each bite-sized round, they are made from just a few simple ingredients: zucchini, garlic powder, salt and pepper, parmesan cheese, and canola oil. Then, serve them with marinara sauce to capture that pizza flavor.
This recipe takes about five minutes of prep time and five to seven minutes to cook in the air fryer. In about ten minutes, this crave-able snack is ready to eat!
- 1 large fennel bulb, trimmed
- 2 medium zucchini
- 3 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon salt
- 8 ounces (2 cups) whole-wheat penne or similar short pasta
- 2 cloves garlic, finely chopped
- 1 cup cooked cannellini beans, plus 1/2 cup bean-cooking liquid, pasta-cooking liquid or water (see Tip)
- 2 plum tomatoes, diced
- 3/4 cup crumbled hard, aged goat cheese, or fresh goat cheese
- ¼ cup fresh mint leaves
- Freshly ground pepper to taste
Preheat oven to 400 degrees F.
Cut fennel bulb in half lengthwise and then slice lengthwise into 1/2-inch-thick wedges. Quarter zucchini lengthwise. Toss the fennel and zucchini with 1 tablespoon oil and salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft and beginning to brown, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Add pasta cook until just tender, 8 to 10 minutes or according to package directions.
Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Remove from the heat.
When the vegetables are cool enough to handle, coarsely chop. Add the vegetables, beans and bean-cooking liquid (or other liquid) to the pan with the garlic and place over medium-low heat. Drain the pasta and immediately add it to the pan. Toss thoroughly and add tomatoes toss until just warm. Remove from the heat and stir in cheese and mint. Season with pepper.
Tip: How to Cook a Pot of Beans
1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours.
2. When you're ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the li
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Tarragon Chicken With Fennel And Zucchini
In a large plastic bag mix flour, sea salt, pepper and garlic powder. Add chicken and shake well to coat. (It is OK if chicken is not totally covered in flour.) Set aside.
In a large stock pot add olive oil and butter over high heat. Once melted add onions, fennel and garlic. Saute until onions start to caramelize. Remove veggies from the pan.
Add the additional amounts of olive oil and butter to the pan and reduce heat to medium high. Add chicken into the pan (you’ll probably need to do this in 2 batches) and brown on both sides (you don’t need to cook it all the way—you’ll cook it more in just a bit). Remove chicken from pan.
Deglaze the pan by adding the white wine and chicken stock while scraping brown bits off the bottom of the pan. Add tarragon, sea salt and pepper. Add chicken and onion mixture back to the pan. Bring to a simmer and reduce heat to low. Cook a minimum of 1 hour.
Then add bell pepper and cook and additional 15 minutes. Add zucchini and cook 15 minutes more.
Other recipes you might like
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So, there we have it! A gourmet, savoury, vegan and gluten-free Stuffed Zucchini Pizza Boats recipe. It’s a comforting dish that I think you’re going to love as much as we do.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
My name is Chris Sloan and I, like so many others struggled with my weight for years not realizing the toll being overweight was taking on my body. At the beginning of 2021 I began to take my weight loss efforts seriously and have lost 60 lbs so far on the OPTAVIA 5&1 Plan! It's been amazing, and while my journey isn't over, I'm well on my way!
When I started I had a hard time finding the top lean and green recipes, so I was so inspired to built this website to help compile some of what I felt are the best OPTAVIA recipes around. I'm happy to share it with you as well!
We've worked hard to make sure that all lean and green recipes listed are approved for the OPTAVIA 5&1 plan.
Easy Cheesy Zucchini Casserole
It’s coming into late summer and that means the garden is kicking out plenty of fresh produce (more if those dang tomatoes ever decide to turn from green to red)! What is one vegetable that always seems to out produce what you can do with it? Zucchini! So try this recipe for Easy Cheesy Zucchini Casserole.
Last year, for the blog, I was asked if I had any easy zucchini recipes to share.
Well, since last year zucchini was skipped being planted, I made sure to throw a few seeds in this year.
The first zucchini was pulled from the garden this weekend.
Let me tell you… it was the size of a toddler!
I place the blame on two things:
No “very unfriendly looking” garden spiders were harmed in the making of this casserole.
With just a few simple ingredients and a little prep, this casserole comes together in no time.
Perfect when served with a grilled steak or pork chop.
Your family will be sure to give it a thumbs up!
I mean, who doesn’t want to eat their vegetables in a delicious cheese sauce and a crunchy, buttered topping?
- 4 cups shredded unpeeled zucchini
- ½ teaspoon salt
- 2 eggs, lightly beaten
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 1 pound ground beef
- ½ cup chopped onion
- 1 (15 ounce) can Italian-style tomato sauce
- 1 teaspoon Italian seasoning
- 1 green bell pepper, chopped
- ½ cup sliced fresh mushrooms
- ½ cup sliced black olives
Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt let drain for 15 minutes then squeeze out the moisture.
Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.
While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.
Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.
Skillet Zucchini Pesto Pizza
I sound like a total dieting cliche when I say this but, pizza and ice cream have been my &ldquocheats&rdquo of choice this summer.
First meal after my cut was over last month? Half a pie from the local pizza place down the road.
Nothing fancy, just a good old NY style cheese pizza.
Paleo brownies were demolished afterwards as well for good measure. I&rsquod been thinking about that pizza meal for over a month and it was every bit (and more) as delicious as I&rsquod imagined it would be.
Since then, the only thing I find myself either completely giving into or rearranging all the carbs and fat in my day to accommodate?
I&rsquove done the skillet pizza thing before and I&rsquom a fan.
The skillet gives the crust the BEST texture.
In my opinion, it&rsquos completely unrivaled by a pizza stone or baking sheet. Although, this fall hummus pizza is a close runner up for a recipe that uses a pizza stone.
A crispy bottom and sides but still chewy and doughy center is pizza crust perfection and that&rsquos exactly what you get when you cook it in a cast iron skillet.
I actually prefer this method (it&rsquos way less clunky) to the one from the whole wheat chorizo spinach skillet pizza of a few months ago.
There are times when the original tomato sauce pizza craving is fierce but most times, I&rsquom gonna have to pick white pizza over red pizza.
The dollops of creamy ricotta just steal my cheese loving heart.
The thing that sets this white pizza apart from the rest though is the pesto.
This is not just your average basil pesto, folks.
Nope, it&rsquos a tangy bright, slightly nutty, slightly salty, not too oily spectacular spread made possible with a secret ingredient, rice vinegar.
Instead of the typical small squeeze of lemon or other acid pesto sometimes gets, I decided to go full on tang with a generous amount of the basil and oregano seasoned rice vinegar.
It brings an almost &ldquopickled&rdquo taste to the pizza crust and thinned out as a drizzle on top, you can add even more for a bright and refreshing pop to every cheesy bite.
Next time, I want to try quick pickling the zucchini slices in the vinegar beforehand too. The more tang, the better.