I can remember visiting my grandparents in Northern Ohio when I was young and the first thing I would do when I got to their house was raided the refrigerator. I’d bypass the hugs and kisses and go straight for two things; maraschino cherries, and green olives. Yes, it’s true. I didn’t necessarily eat them together, but I did have a few of each after the “long” three-hour drive. My grandparents were Italian, you see, so they always had those staples in their fridge (and they always knew to have fresh jars when I was coming to visit). My love for olives didn’t stretch beyond the basic green and black olives until I was in high school. I remember the first time I tried a Greek kalamata olive in a Greek salad at a restaurant, and then there was no stopping me. My love for olives has expanded ever since. Now you could give me any type of olive and I’d eat it. Go ahead, try me.
So it’s probably no surprise that olives, of any type, are one of my favorite pizza toppings. Even as a young girl I always requested olives on my pizza, but sadly my dad hates olives so I typically didn’t win that battle when it was family pizza night.
But now I make my own pizza and my own rules. Not only does that mean olives on my pizza, but it also means veggies as my “crust”. Muahaha.
Zucchini (or Eggplant!) Pizzas
- 2 medium zucchinis, cut in half lengthwise and hollowed out
- ~3/4 cup pizza sauce **
- 1/4 cup fresh mozzarella cheese
- 1 tsp. dried oregano
- 6 kalamata olives, sliced
- Pepper to taste
- Preheat oven to 350 degrees. Spray a baking sheet with olive oil and place the prepared zucchinis on the sheet. Bake the zucchini for about 20 minutes, then dry with a paper towel (because zucchinis are such a high-liquid vegetable they sweat when they are cooked).
- To add sauce, cheese, olives, and spices to the hollowed-out zucchini, then put back in the oven for 5 minutes. Broil on high briefly for a crispy cheese, if desired.
**NOTE: If you are following a low FODMAPS diet be sure to use one of these low FODMAPs sauces.
You could also do this with eggplant. It’s yummy.
If you choose to use eggplant instead, cut your eggplant about 1/2-inch thick. Then be cool like me and layer them. This was more like a lasagna or eggplant parmesan than a pizza, yes, I get it.
Estimated Nutrition Facts for 1 serving (or 2 zucchini halves)
Nutrition Highlights: Under 150 calories, a good source of fiber, iron, calcium, and vitamin A, an excellent source of vitamin C
Who says you can only have one piece of pizza? I say have two, or three, or four. At least, that is if you’re eating this zucchini pizza. Chow down!
QUESTION: Have you ever made pizza with a veggie “crust”? Do you love olives as much as I do?
Thanks for reading!
The Candid Rd