Pizzukes

New recipe!  My friends had a party this weekend to celebrate their snazzy new grill/smoker.  They provided the meat and the beer and the rest of us brought side dishes and dessert.  A darned good time was had by all.  It also provided me with a captive audience of taste-testers (muahahaha).  I’m forever craving pizza, but money was tight so I invented a new recipe involving zucchini (which is in season and therefore pretty cheap).  You may recognize the sauce from my previous pizza casserole recipe. It’s the best pizza sauce ever IMHO, but I can’t credit the author because I have no idea where it originally came from.  Sorry, pizza genius, I wish I could thank you personally for this sauce.

Pizzukes

Sauce:

2 Tbsp olive oil

6 garlic cloves minced, or 3 heaping tsp of minced garlic from a jar

15 oz can tomato sauce (use a good name brand--Muir Glen organic is my fav)

1 tsp dried basil

1 tsp dried oregano

Heat oil in a small saucepan over medium heat.  Add garlic and cook about 1 minute.  Add herbs, then stir in tomato sauce.  Cook a few minutes until flavors are blended then set aside.

Big pile of zucchini, sliced

1-2 onions, diced

1-2 Tbsp coconut or olive oil

Heat oil in a large frying pan or dutch oven over medium heat.  Add onion and cook 3-5 minutes until translucent.  Add zucchini and cook, stirring occasionally, until zucchini texture is where you like it.  Stir in pizza sauce and heat through.  Serve with mozzarella or feta cheese.

I’ve never been a big fan of zucchini.  I come from the sort of place where people leave sacks of it on the neighbors’ porches in the middle of the night and run away.  Pretty sure that one zucchini plant can supply an entire small town, so why does everyone plant a couple?  That said, this is one of the ways that I am willing to eat the green monsters.  (The previously posted zucchini noodles is the other way—tomato sauce and cheese makes everything better).

Drooling commencing now.