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:
- 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.
- 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.
- 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.