Zucchini Pizza Bites
2 medium-size zucchini (trimmed)
1 tablespoon olive oil (or Olive oil cooking spray)
3⁄4 cups tomato or marinara sauce (jarred or homemade)
1 cup shredded part-skim mozzarella (4 ounces)
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
1. Set a rack in the highest part of the oven. Turn the oven on and set it to broil. Cover the baking sheet with aluminum foil.
2. Cut each zucchini into rounds about 1⁄4 inch thick. You should get about 20 rounds from each. (If the zucchini are skinny, cutting them on the bias—at an angle—will give you larger pieces).
3. Spread the zucchini rounds in one layer on the baking sheet and lightly coat them with cooking spray (or use a pastry brush or paper towel to brush them with the olive oil). Turn all the pieces over and spray (or brush) again. Put the baking sheet in the oven and broil the zucchini until the rounds begin browning, about 3 minutes.
4. Carefully turn the zucchini over and top each piece with 1 teaspoon sauce and 1 heaping teaspoon cheese. Broil until the cheese is melted, about 1 to 3 minutes, taking care not to burn it. Remove the baking sheet from the oven and cool for a minute or two, then serve right away.
Sharp knife (adult needed), Cutting board, Measuring cup, Large baking sheet, Aluminum foil, Heatproof spatula, Measuring spoons, Oven mitts or pot holder
HANDS-ON TIME: 30 MINUTES | TOTAL TIME: 30 MINUTES | MAKES: 40 TINY PIZZAS
Recipe courtesy of http://www.chopchopmag.org/