Cook Once, Eat Twice: Zucchini & Corn Mini Pizzas – Re-Play

Zucchini & Corn Mini Pizzas + Leftover Rotini Bowls with Veggies & Ricotta

Serves: 4, twice (serving size is 1/2 mini pizza per person)

Prep Time: 25 minutes

Cook Time: 20 minutes

For the Zucchini & Corn Mini Pizzas:

1 tablespoon olive oil

2 medium zucchini, sliced 1/4-inch thick

Pinch of kosher salt

2 mini pizza crusts

1 container (15 ounces) ricotta cheese

2 cups corn kernels

Grated Parmesan cheese, ground black pepper and/or red pepper flakes, for garnish (optional).

 

For Leftover Rotini Bowls with Veggies & Ricotta:

8 ounces veggie rotini

Grated Parmesan cheese, ground black pepper and/or red pepper flakes, for garnish (optional)

Directions:

  1. Make the Zucchini & Corn Mini Pizzas: Preheat oven to 350 degrees F. In large skillet, heat oil over medium-high heat. Add zucchini and cook 4 to 6 minutes or until zucchini is golden brown, stirring and turning occasionally. Remove from heat; season with salt.
  1. Place pizza crusts on rimmed baking pan. Spread each pizza crust with 1/3 cup ricotta. Top with 1/2 of zucchini and 1/2 of corn. Cover and refrigerate remaining zucchini, corn and ricotta. Transfer pizzas to oven; bake 5 minutes or until everything is heated through. Cut each pizza into 4 pieces and serve garnished with Parmesan, black pepper and/or red pepper flakes, if desired.
  1. Make the Leftover Rotini Bowls with Veggies & Ricotta: Cook rotini according to package instructions. Divide between 4 lunch containers; divide remaining zucchini, corn and ricotta over pasta. When ready to eat, reheat in microwave and serve garnished with Parmesan, black pepper and/or red pepper flakes, if desired.

 

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