Zucchini Pizza Bake with Patience, Planning, and Pergolas

Unless this is your first time reading Fork and Cork, you know that it wouldn't be a normal week around here unless some sort of project is being worked on various skill levels.

This one was a doozy and took much planning, strategy, and as always...patience.

It all started with our concrete patio.  The wear and tear of rain, hail and snow caused excessive cracks which resulted in us having it lifted, filled and repaired this summer.

It's funny (I don't really mean funny) how these projects manifest into more and more projects and deadlines...and UPS at my house every day as a result.

So here we are day one of our Backyard Discovery Gazebo/Pergola assembly line.  Again, I wish I paid more attention in my high school Geometry class.  I aced Algebra, but today, that didn't do me any good.

This is my bestest friend!   Every girl needs a great shop vac.  Well, at least around these parts anyway.

The most important step of the entire process.  Make sure no dust or residue get in the holes where the cement caulking are.  That's me, rocking that shop vac attachment like a pro!

And here we are.  Done for the summer!  (I think).  

In other news, I still managed in the midst of building a gazebo, to grow a beautiful zucchini crop this summer.  

You all remember the cauliflower pizza crust revolution.  Well, I am loving the new zucchini crust craze!

Zucchini Pizza Bake

4 cups zucchini, unpeeled and shredded

1/2 tsp salt

2 eggs

1/2 cup grated parmesan cheese

2 cups shredded mozzarella cheese

1 cup shredded Colby-Jack cheese

1 lb. ground Italian sausage

1/2 cup chopped white onion

2 Tbl minced garlic

1 (14 ounce) pizza sauce

1/2 cup sliced pepperoni

1/2 cup sliced white button mushroom

1 (4 ounce) can sliced black olives, drained

1 (6 ounce) jar marinated artichoke hearts, drained and chopped

Preheat oven to 400 degrees.  Place shredded zucchini in colander, sprinkle with salt and sit for 10  minutes.  Squeeze out moisture from zucchini.

In a large mixing bowl, combine zucchini with eggs, Parmesan and half the mozzarella and Colby-Jack cheeses.  Press into a non-stick sprayed 9x13 pan.  Bake for 20 minutes.

While zucchini crust is baking, in a large skillet, cook the Italian sausage, onion, and minced garlic until meat is fully cooked.  Drain any grease.  Add the pizza sauce and mix.  Spoon over baked zucchini crust.  Sprinkle with remaining cheeses and add the pepperoni, mushrooms, black olives, and artichoke hearts.  Bake approximately 10-15 minutes.

One Year Ago: No Post

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