Zucchini Pizza at Home
Plus bonus fried Zucchini with tomato, mozzarella, and balsamic glaze
Summertime abundance finds its perfect match in the delectable offerings of zucchini. Whether in the form of zucchini pizza or crispy fried slices adorned with the delightful combination of tomato, mozzarella, and a drizzle of balsamic glaze, these culinary delights are a quintessential choice for the season’s culinary escapades.
Every year, without fail, I find myself sharing an ample harvest of zucchini with my neighbors, a testament to the prolific nature of this versatile vegetable. The zucchini plants flourish, yielding a bounty that seems almost endless, often surpassing the capacity to consume them within a mere month. Amongst the lush greenery, occasionally a few zucchinis elude my grasp, growing a tad larger than intended. Yet, these sizable specimens turn out to be perfect candidates for a scrumptious frying endeavor.
Achieving culinary excellence in frying zucchini pizza hinges on mastering the art of thickness. Strike the right balance, and you’re rewarded with golden-brown slices that maintain their integrity – not too thin to crumble, nor too thick to weigh down the palate. To embrace this culinary adventure, I present two effortless recipes that can be prepared in under half an hour. Give this zucchini pizza a try! If you like pizza you can give this Detroit Style Pizza try.
- Zucchini Pizza at Home
- Plus bonus fried Zucchini with tomato, mozzarella, and balsamic glaze
- Steps to bread zucchini for zucchini pizza
- Fried Zucchini with tomato, mozzarella, and balsamic glaze
- Steps to zucchini pizza
- Ingredient of the Day- fresh mozzarella
- Zucchini Pizza
- SUBMIT YOUR OWN RECIPE
- We Would love to hear from you
- Joke of the Day!
The History of Zucchini
The history of zucchini traces back to ancient times and involves a journey across continents. Here’s a brief overview of its origins and evolution:
- Origin in the Americas: Zucchini, scientifically known as Cucurbita pepo, is believed to have originated in the Americas, particularly in the region that is now Mexico and Central America. It is a member of the squash family and was cultivated by indigenous peoples long before the arrival of Europeans.
- Introduction to Europe: After Christopher Columbus’s voyages to the Americas, zucchini, along with other indigenous crops, was brought back to Europe. However, initially, it was grown more for its decorative and ornamental purposes rather than as a food source.
- Cultivation and Culinary Use: Over time, zucchini gained popularity as a food crop in European cuisines. Its mild flavor and versatility made it a favorable ingredient. Italians are often credited with embracing zucchini as a culinary delight and incorporating it into their dishes. The word “zucchini” itself is derived from the Italian word “zucchino,” meaning a small squash.
- Spread and Varieties: As trade and exploration continued, zucchini spread across Europe and beyond. Different regions developed their own varieties and culinary traditions centered around zucchini. It is worth noting that while the term “zucchini” is commonly used in North America and some parts of Europe, in other places, it is referred to as “courgette.”
- Introduction to North America: Zucchini was introduced to the United States in the early 20th century, but it didn’t gain widespread popularity until later decades. In the mid-20th century, particularly during the 1950s and 1960s, zucchini experienced a surge in popularity as home gardening and interest in fresh produce grew.
- Cultural Influence: Zucchini became a staple in various cuisines around the world, from Mediterranean dishes to Mexican cuisine. Its mild flavor allows it to be incorporated into a wide range of recipes, from soups and stews to bread and pastries.
- Modern Consumption: Zucchini is now a common ingredient in many households and is often celebrated during the summer months when it is in abundance. It is enjoyed in various forms, including sautéed, grilled, fried, baked, and even spiralized into “noodles” as a low-carb alternative to pasta.
Throughout its history, zucchini has evolved from a decorative curiosity to a beloved and versatile ingredient in kitchens worldwide, reflecting the interconnectedness of cultures and the exchange of culinary traditions.
Steps to bread zucchini for zucchini pizza
Fried Zucchini with tomato, mozzarella, and balsamic glaze
To assemble place fried zucchini on a plate. Add sliced tomato, fresh mozzarella, and balsamic glaze. Garnish with fresh basil if desired. I do not melt the cheese, but you could. I would do this without the tomato so the zucchini does not become soggy.
Steps to zucchini pizza
Ingredient of the Day- fresh mozzarella
Fresh mozzarella, often referred to simply as “mozzarella,” is a type of cheese that is known for its delicate, milky flavor and soft, creamy texture. It is traditionally made from cow’s milk, although variations can be crafted from buffalo milk as well. Fresh mozzarella is a staple in Italian cuisine and is commonly used in dishes like caprese salad, pizza, and various pasta dishes.
The process of making fresh mozzarella involves several key steps:
- Curdling: Milk is heated and then acidified using either citric acid or rennet, causing the milk proteins to coagulate and form curds.
- Cutting and Draining: Once the curds have formed, they are cut into smaller pieces to release whey, the liquid component of milk. The curds are then gently stirred and heated to help expel more whey.
- Stretching and Shaping: The curds are stretched and kneaded in hot water, a process that gives fresh mozzarella its characteristic stretchy and stringy texture. The cheese is shaped into balls, logs, or other desired forms.
- Cooling: The freshly stretched mozzarella is then cooled in cold water to set its shape and stop the stretching process.
- Packaging: Finally, the fresh mozzarella is usually packaged in brine (a saltwater solution) to help preserve its freshness and flavor. This brine also adds a subtle salty taste to the cheese.
Fresh mozzarella is best enjoyed shortly after it is made, as it is at its peak of flavor and texture. It has a mild, slightly tangy taste with a creamy mouthfeel. The cheese is often used in dishes where its soft and meltable nature adds a luxurious quality. As mentioned earlier, it is a classic choice for caprese salads, where it is paired with fresh tomatoes, basil, olive oil, and balsamic vinegar. It is also a popular topping for pizzas, providing a delightful contrast to the crisp crust and other toppings.
In contrast to fresh mozzarella, there are other types of mozzarella cheese, such as low-moisture mozzarella, which has a firmer texture and is commonly used for grating and melting on pizza, and aged mozzarella, which has a stronger flavor due to extended aging.
Joke of the Day!
“Why did the greek chef quit his job? because he couldn’t make enough ‘dough’ in the kitchen”
SUBMIT YOUR OWN RECIPE
We Would love to hear from you
We would love to hear from you. What is your favorite holiday recipe? Let us know in the comments below. If you have a recipe you think is amazing, feel free to submit it with link below.