Garden Zucchini Pizza

Do you have lots of zucchini from your garden? There are so many ways to fix them! :) How are you using up your zucchini?  Here is a fun pizza recipe!

zucchini

4 cups zucchini, grated

1/2 tsp salt

1/2 cup mozzarella cheese

1/2 cup cheddar cheese

1/2 cup Parmesan cheese

2 eggs; beaten

1 pound hamburger

1/4 cup onion, chopped

1 cup pizza sauce

Mix the zucchini and salt; let stand 10 min. Add 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese and 1/8 cup Parmesan cheese and the beaten eggs. Press into a greased 9×13 baking dish. Bake 20 min at 350 degrees. Brown meat and onion; drain off the grease. Stir pizza sauce in with the meat and onion, then bring to a boil. Remove from heat and spread on the zucchini crust. Top with remaining cheeses and bake 20 min at 350 degrees.

Variation: You may add 1 cup chopped green peppers and 1 cup sliced mushrooms or any other vegetables to the top of meat before baking.

**Total baking time 40 minutes. Serves 10-12 people

Enjoy! :) ~Coach Shannon

Freezer Bread and Butter Pickles

Photo Credit: Google
Photo Credit: Google

2 quarts sliced cucumbers

1 medium white onion sliced

2 TBSP salt

1 .5 cups sugar (can use less if desired)

2/3 cup white vinegar

Cover sliced cucumbers, onion and salt with cold water and let stand for 2 hours . Drain well. Dissolve sugar in vinegar by heating in a small pan on the stove. Let cool, then pour over sliced cucumbers and onions. Cover and let it marinate in the refrigerator 24 hours. Freeze pickles in containers with a little of the marinade in each box.

When ready to use, thaw pickles and eat with sandwiches or as a side dish. Pickles are usually still a little crunchy! :) They are not what I consider a “sweet pickle” but they do have a “slight sweet & tangy” taste!

Yield: One recipe makes approximately 2 quarts or 3 pint boxes.