Posted (Lori) in News

Kathryne sent this. She wrote, “Great recipe below for using up lots of summer squash and eating low carb/grain or gluten free.  It makes a perfect complete dinner for two.

I used this recipe for the crust but I made my own quick sauce instead of her recipe.  A jar of pizza sauce would be fine, too.  And I put a generous amount of oregano and some turkey pepperoni on top. I actually liked it better without the pepperoni.

I don’t have a pizza stone so I raised the temp to 475 with convection and 13 minutes gave a nice crust. I preheated a baking sheet in the oven and placed the two crusts on top of it on a slightly oiled Silpat.  Aluminum foil would also have worked .”

I’m posting the recipe below, but if you follow the link, you’ll find more detailed, illustrated instructions.


(Makes 2-4 servings, depending on what you serve with it.)

Crust Ingredients:

4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)

1/2 cup finely grated low-fat Mozzarella blend

5 T almond meal

3 T finely grated Parmesan

1 tsp. dried Greek or Turkish oregano

1/2 tsp. garlic powder

pinch of salt

1 egg, beaten

Sauce Ingredients:

1 can (14.5 oz.) good quality petite diced tomatoes, drained

1 T olive oil, divided

2 large garlic cloves, minced

1/2 tsp. Italian seasoning

salt and pepper to taste

Pizza Toppings:

3 oz. part-skim fresh Mozzarella, sliced and then pulled apart into chunks

10-15 large fresh basil leaves

Preheat the grill or oven to 450F/230C.

Grate zucchini, using a food processor or the large side of a hand grater, then chop the grated zucchini.  (I did this with a steel blade in the food processor, but you could chop with a large knife if you don’t have a food processor.)  Place the chopped zucchini in a microwave-safe bowl and microwave on high for about 5 minutes.  Then drain the cooked zucchini into a colander that’s lined with cheesecloth or a kitchen towel.  Let zucchini drain until it’s cool enough to handle.

While the zucchini cools, make the tomato sauce.  First, drain the tomatoes into a colander placed in the sink.  While the tomatoes drain, chop the garlic, heat half the olive oil in a very small frying pan, and saute garlic just until it’s fragrant.  Add the drained tomatoes and Italian seasoning and let the sauce simmer on very low heat until the crust is done.  (Just before using the sauce, stir in the rest of the olive oil and season to taste with salt and pepper.)

When zucchini is cool, squeeze out as much water as you can and place the zucchini in a bowl.  Add the finely grated Mozzarella, almond meal, Parmesan, dried oregano, garlic powder, salt, and beaten egg and stir until the ingredients are combined.

Spray a baking sheet with olive oil or nonstick spray and divide the crust mixture into two balls.  Use your fingers to press out the crust mixture into two circles, being careful not to make the edges too thin (or they will burn).  Bake crust on a pizza stone (on a covered grill or in the oven) just until the crust is firm and starting to brown (about 12-13 minutes.)  You can also bake this in the oven without a pizza stone, but it will take a little longer to cook.

Spread each small pizza with half the sauce, then top with half the basil leaves and half the fresh Mozzarella chunks.  Put pizzas back into the oven or on the grill and cook just until the cheese is nicely melted, about 3-5 minutes more.  Serve hot.


I think “my” gazpacho is the best one around; it’s from Anna Thomas’ Vegetarian Epicure. It does require a bit of cooking—to set the eggs that makes it richer and thicker than most gazpachos—but the short cooking time doesn’t steam up the house. I’m also including a link to the many gazpachos that Mark Bittman listed in NYT’s magazine a few years back and the Julia Moskin’s Seville gazpacho article from last year.




Peel, seed and chop:

1 small onion

1 cucumber

1 bell pepper

3 ripe tomatoes—original recipe calls for peeling them)

1 chili pepper or hot sauce to taste

Blend vegetables in blender and add:

2 eggs

1/3 C olive oil

¼ C vinegar

1 C tomato juice

2 tbs tomato paste

2 cloves garlic, raw or roasted

2 T lemon juice

1-2 T brown sugar

At this point, the gazpacho is heated before it’s chilled, the eggs set

slightly and the soup takes on a thick and layered flavor.

Pour the mixture from the blender into a heavy-bottom pot and heat very slowly,

stirring with a wire whisk for 3 or 4 minutes. Take it off the heat and continue stirring

occasionally as it cools.

–Add 2 T mayonnaise when the soup has cooled, whirring it in the blender to

combine thoroughly.

–Serve chilled, garnished with colorful chopped tomato or red pepper or croutons.


Another way to serve gazpacho: puree it until it’s very smooth and thin it to the consistency of thick tomato sauce. You might want to increase the sugar and lemon a bit—freezing tones down the tastes. Then pour into popsicle trays—you don’t need an ice cream maker for these, the trays cost under $5—and freeze until very firm. Pop them out—kids love them!


All summer long, when ratatouille ingredients fill our shares, I make a pot of it every Tuesday night, using a big eggplant, 2 or 3 squash, 1 or 2 bell peppers, 1 large onion or 2 small shallots, and 2 big tomatoes. I add some of my mushrooms and when everything is soft, I add homemade or canned tomato sauce or paste. I usually sauté the ingredients instead of baking them, but the idea is the same; cube eggplant, squash, onions, peppers, and tomatos; add oil; and cook until everything is soft. Add salt, pepper, and whatever herbs you like (I usually use basil and/or thyme). The finished dish is incredibly versatile and goes a long way. I spoon it over pasta and rice on Tuesday night. It’s breakfast on Wednesday morning, folded into an omelette. On Thursday, it becomes a sandwich filling, with a slice of cheese; I put the whole sandwich into the oven for a few minutes to melt the cheese. By Friday—let’s skip Friday, we don’t want ratatouille every day. But on Saturday, I mix it with a grain—rice, wheatberries, farro. And there’s still some left for side dishes on Sunday or Monday. I change herbs and spices, add cheese and even serve it over chicken and fish.

I’m pasting Julia Childs’ ratatouille recipe below; it takes much longer than my chop-everything-and-throw-it-in-a-pan version; I’ve tried it, it’s better, but I don’t think it’s worth the extra effort.


1 pound eggplant

1 pound zucchini

1 teaspoon salt

4-6 tablespoons olive oil (divided)

1/2 pound thinly sliced yellow onions (about 1 1/2 cups)

2 green peppers (about 1 cup)

2 cloves mashed garlic

Salt and Pepper to taste

1 pound tomatoes (peeled and then seeded and juiced)

3 tablespoons minced parsley

1. Peel the eggplant and cut into lengthwise slices 3/8″ think, about 3″ long and 1″ wide. Scrub the zucchini, slice off the two ends and cut into slices about the same size as the eggplant. Place the vegetables in a bowl and toss with 1 teaspoon salt. Let stand for 30 minutes. Drain and dry each slice in a towel.

2. One layer at a time, saute the eggplant and then the zucchini in 4 tablespoons hot olive oil in a 10-12″ skillet for about a minute on each side to brown very lightly. Remove to a side dish.

3. In the same skillet, cook the onions and peppers (add an additional 2 tablespoon of olive oil if needed) for about 10 minutes, until tender but not browned. Stir in the garlic and season with salt and pepper to taste.

4. Slice tomato pulp into 3/8″ strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes or until tomatoes have begun to render their juice. Uncover, taste the tomatoes with the juices, raise heat and boil for several minutes until juice has almost entirely evaporated.

5. Place a third of the tomatoes mixture in the bottom of a 2 1/2 quart casserole (about 2 1/2″ deep). Sprinkle 1 tablespoon fresh, minced parsley over tomatoes. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini and finish with the remaining tomatoes and parsley.

6. Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip the casserole and baste with the rendered juices. Correct seasoning if necessary. Raise heat slightly and cook uncovered about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.

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