Zucchini Lattice Topping for Mini Vegan Pizzas
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
2 mini pizzas
- Serves:
- 2
ingredients
- 1 medium zucchini
- 2 pinches kosher salt
- 1 large garlic clove
- 2 teaspoons extra virgin olive oil, plus extra for topping
- 1 pinch fresh oregano or 1 pinch dried oregano
directions
- Preheat oven to 500°F.
- Scrub zucchini but do not peel. Slice zucchini very thinly lengthwise.Place slices in a single layer in a colander and sprinkle with salt. Set aside for zucchini to sweat some of its moisture and drain for about 30 minutes.
- Meanwhile, mash garlic with pinch of salt. Transfer to small bowl and stir in olive oil.
- Spoon out half of the garlic oil and spread over surface of one mini pizza crust.
- Pat zucchini dry with a towel, then weave a lattice pattern on top of the garlic oil, trimming ends as needed to fit.
- Sprinkle with oregano and a drizzle of olive oil.
- Repeat for second pizza.
- Bake for 7 to 8 minutes, until pizza crust is golden and toppings are piping hot.
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RECIPE SUBMITTED BY
I'm an ethical vegan, atheist, wife and stay-at-home mother of a 7 year old DD and 1 year old DS. I have also been known to hug a tree from time to time, but I don't do it professionally. I love life, walk around in awe of the universe, and am always made happier by things that smell delicious. Like pumpkin pie spice. And turmeric.
We've been vegan since Fall '08, and are just starting to feel like we know the tricks of the trade...and Recipezaar has certainly made the transition easier. Yey Recipezaar!