With these scrumptious baked zucchinis you make a fresh and healthy way to enjoy the flavors of an authentic Italian pizza. Mind you, they are also wheat free!
Being so easy and quick to make, they are in to become a staple dish for your busy nights. But before we get on with the recipe, we would like you to read this as well:
Facts you should know about zucchini and its health benefits
Zucchini squash (courgette) is one of the most popular summer squashes in Americas and Europe. As gourds, it too belongs to the Cucurbitaceae (Cucurbita-pepo) family of vegetables.
Summer squashes like zucchini are believed to be originating in the Central America and Mexico.
Also, several different cultivars of summer squashes are grown throughout the U.S. during warmer, frost-free weather seasons.
Almost all vegetable members of the squash family feature smooth skin, tender, brittle flesh with small edible seeds and content high in water.
Courgette Golden yellow zucchini
Summer squash crops, including zucchini, exhibit bush habit spread in contrast to vine type spread in winter-squashes. Its fruits are ready for harvesting about 40-50 days after seed implantation.
Some popular varieties of zucchini are:
- Golden yellow zucchini features brilliant golden-yellow skin that retains its color even after cooking.
- Round varieties are dense, heavy, and nearly seedless with smooth surface.
- Tatume, common in Mexico, has similar features of round variety, only it has the large oval shape.
- Costata Romanesco, also known as cocozelle, is a long narrow variety with slight bulge at the bottom end. It features pale, raised ribs with mottled green skin. When solid and young, this squash is very juicy and sweet.
- Middle-Eastern types are stocky, pale green, and have tapering ends with a thick dark-green stem. They have smooth shiny skin and solid, crispy and flavorful flesh.
- Yellow crooknecks have thick warty skin with markedly curved neck. They are crunchy in texture with sweet delicate flavor.
Health benefits of zucchini (courgette)
- The zucchini is one of the very low-calorie vegetables. It provides only 17 calories per 100 g! Moreover, it does not contain saturated fats or cholesterol. Its peel is good source of dietary insoluble fiber that helps reduce constipation and offers some protection against colon cancers too.
- The zucchinis have anti-oxidant value (oxygen radical absorbance capacity- ORAC) of 180 Trolex Equivalents (TE) per 100g, the value which is far below to some of the berries, and vegetables. Nonetheless, the pods are one of the common vegetables included in weight reduction and cholesterol control programs by the dieticians.
- Zucchinis, especially golden-skin varieties, are high in flavonoid poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help “hunt” harmful oxygen-derived free radicals and reactive oxygen species (ROS) from the body that play a role in aging and development of various disease processes.
- As for courgette, it holds relatively moderate amounts of folates. It provides 24 µg or 6 percent of RDA per 100 g. Folates are important in cell division and DNA synthesis. When taken adequately during early pregnancy, it can help prevent neural tube defects in the fetus.
- It is a very good source of potassium, an important intra-cellular electrolyte. Potassium is a heart-friendly electrolyte that helps bring reduction of high blood pressure and heart rates by countering pressure-effects of sodium.
- The fresh squash fruit is rich in vitamin A. It provides about 200 IU per 100 g.
- Indeed, fresh pods are a good source of anti-oxidant vitamin C. They provide about 17.9 µg or 30 percent of daily-required levels per 100 g.
- In addition, they contain moderate levels of B-complex group of vitamins such as pyridoxine, thiamin, riboflavin, and minerals such as manganese, iron, phosphorus and zinc.
Wheat-Free ‘Pizza’ Baked Zucchini Recipe
- 2 large zucchinis
- 2 ripe tomatoes
- 2 cloves of garlic, minced
- 1 tbsp. unadulterated olive oil
- ¼ cup grated organic Parmesan or shredded organic mozzarella cheese
- salt and pepper, to taste and preference
1. Slice the zucchinis in half lengthwise.
2. Brush the halves through and through with olive oil, and then top with the garlic minced beforehand.
3. Add thin slices of tomatoes, cheese ( grass-fed cow, sheep or goat cheese is great for the purpose!).
4. Finally, sprinkle with some salt and pepper.
5. Bake at 375F (190 Celsius) for about 20-30 minutes until zucchini halves become soft with a tender crust on top.
Take our word, it is a recipe to enjoy!
PLEASE SHARE THE RECIPE WITH YOUR PIZZA AND ZUCCINI LOVERS