Watch it closely, this should only take about 2-3 minutes. Turn the oven to broil and pop the pan back in. Sprinkle a bit of parmesan cheese over the top of the pepperoni.Ĩ. Cover the sauce with some mozzarella cheese…ħ. Remove the pan from the oven and spread about 1 tablespoon of sauce over the top of each one.Ħ.
Pop the pan into your hot oven and bake for about 10 minutes or until they are fork tender.ĥ. The red sauce will add a lot of flavor as well.ĥ. If you don’t have any Johnny’s you can just use regular garlic salt. Sprinkle a little Johnny’s Garlic Spread over each zucchini piece. You may need another pan, depending on the size of your zucchini.Ĥ. Line a baking sheet with tin foil and spray it with cooking spray. Johnny’s Garlic Spread and Seasoning or Garlic Saltģ. Recipe adapted from my sister-in-law Miriam Pritchett Olive Garden Salad with Homemade Dressing Pepperoni and Cheese Zucchini Bites Serve this as an appetizer, for lunch or with any of the following: Which I totally wanted you to know, in case you totally have teenagers who don’t like to eat food that looks and sounds totally gross. When I made them yesterday, MyTeenDaughterEmily said “Woah, those look and sound totally gross but they totally taste super good. It’s like a little bite of Pepperoni Pizza, only healthier. She covers the zucchini with marinara sauce, mozzarella and pepperoni. The Pepperoni and Cheese Zucchini Bites I have to share with you today are similar to my favorite Baked Zucchini with Mozzarella, but have been kicked up a notch based on a recipe I’ve seen my sister-in-law Miriam make. The bread is killer fabulous, if you have a soft spot for coconut and lime I would suggest you make it at your earliest convenience. Stir in the milk, garlic powder and shredded cheddar cheese. Cook the elbow pasta until al dente according to the package directions. This year I have been thrilled with the zucchini I’ve gotten so far from my three plants. Thoroughly grease a 12-inch springform pan or pizza pan with nonstick cooking spray and set aside. Bake until the tops are golden and macaroni feels firm. Top with about 2 tablespoons of Parmesan cheese and chopped pepperoni. Add more pasta water as necessary to loosen the sauce. Unless I’m too darn tired, which may very well be the case! Add 2 tablespoons of pasta water to the cheese and stir to combine. A time and a season for all things, right! Growing children now…growing a big garden, hopefully in the future. Maybe when the children that are blooming and growing under my roof uproot themselves, move away and have families of their own I will able to carve out enough time to grow the vegetable garden of my dreams. I dream of having a great big garden with produce a plenty, but am realizing there just aren’t enough hours in my day to make that happen.
This past spring (I am pleased to report!) I actually got several zucchini plants into the ground, which makes me down right happy.
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