26 Aug '16, 1pm

Piled High Zucchini and Cheese Topped Pizza: A few quick items of business before the deliciousness: It has b...

Piled High Zucchini and Cheese Topped Pizza: A few quick items of business before the deliciousness: It has b...

If you are using a behemoth zucchini, slice it in half lengthwise and scoop out the seedy, spongy center before weighing (or shredding). The exact amount of salt will depend on what type of cheese you are using. I've made this with a Monterey Jack and sharp cheddar blend and I needed to add more salt, probably about 1 1/2 teaspoons total. When I made it with a Gruyere and Cheddar blend, I only used 1 teaspoon and it was perfect. So balance the salt needed with the type of cheese you are using (taste the cheese and if it has a salty bite, add the lesser amount, if it's creamy and a little more bland, add more salt). You can always compensate at the end by sprinkling the top with a little salt and pepper (delicious!). The type of cheese is really adaptable, but I definitely like it with a sharper-tasting cheese for at least half the cheese. I know the step of salting the zuc...

Full article: http://www.melskitchencafe.com/zucchini-topped-pizza/

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