Vegivore Eats | Zucchini Pizza Rounds

If you're anything like me and just HAVE to take home that 6-pound zucchini at the farmer's market, then you've probably run into the problem of what the hell to do with it all.  Perhaps you grate half of it and make a bunch of zucchini bread.  But what to do with the rest? ...I know!  I know!  More zucchini bread!  Zucchini bread for life!

But we can do better than that.  While a good zucchini bread is great and all, and might even make you a few friends, one cannot live on zucchini bread alone.  Time to think beyond zucchini bread.

Low in calories and high in vitamin A, this technically-a-fruit "vegetable" has a lot to offer.  It'll support your vision, bones and immune function.  Plus, the potential size alone of these summer monsters lends itself to many a flexible culinary option -- even if a bumper crop challenges the ingenuity of the cook after awhile.  What about using a peeler to make a raw squash "pasta"?  Grilling them with herbs and garlic?  Halving them, scooping out the middles and  using it to make twice-stuffed zucchinis? Breading and baking wedges to get a sort of zucchini french fry? There are an abundance of recipes that come to mind for normal supermarket-sized zucchini, but my best quick recipe for the big guys is for zucchini pizza rounds.  They're pretty to look at, an open invitation for recipe-riffing and are even easier to whip up for almost any meal.

Zucchini bat from Linabella's Gourmet Garlic Farm (Oakham, MA), "Red Gravy" from Valicenti Organico (Hollis, NH) plus some oregano to take it from pasta to pizza, grated sharp cheddar from Cabot Creamery (Cabot, VT), garlic powder, caramelized oyster mushrooms and Vidalia onion, some Pecorino Romano, black pepper and fresh basil from Dick's Market Garden (Lunenberg, MA).

ZUCCHINI PIZZA ROUNDS

Turn on your oven's broiler.

Slice from your giant honkin' zucchini rounds about 1-2" thick (depending on how much you like zucchini, really, any width is okay).  Place them on a foil-lined baking sheet, and broil each side about a minute and a half.  You're looking to dry your zucchini rounds, not cook them...take them out early if your slices are looking a little wilted, or if they've gone the other way and are browning (or worse, burning).

Lift up each round and sprinkle some fine corn meal on the foil underneath before returning them to their places.  This will prevent any sticking; sort of lifts them up from the pan ever so slightly, plus gives this delicious crunchy finish to each bite.

Let cool and then top with whatever your heart desires.

Pop them back under the broiler for 2-3 minutes, or until you're content with the result.

The green of the zukes after broiling should be brilliant, the flesh soft and yet hearty enough to withstand many a topping.  There is no wrong way to make a pizza -- -- make these little veg pizzas yours and enjoy them in good health.

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PRO TIP: to store your zucchini for maximum longevity, keep it in a plastic bag (with a few holes poked in it) in the crisper drawer of the refrigerator.  Turn occasionally to avoid browning/bruising on the bottom.