I swear I didn’t create this recipe just because it’s fun to say. Okay, maybe that was a very small reason. But mostly I created it as a low-carb dinner that will use up extra vegetables from the garden or farmers market. The key ingredient is a really big zucchini, the kind that hides in the garden for a few days until it has grown to the size of a child’s baseball bat. These zucchinis aren’t great for straight cooking, they’re low on flavor and big on seeds. But they’re perfect for turning into pasta.
The other night I was trying to cook dinner for myself, but I was being one tough customer. I wanted to cook a single-serve dish (preferably no leftovers since I rarely get around to them), that was fresh, healthy, and not the usual spaghetti. Bonus points would be awarded if it was also cheap. I looked through my cabinets and came up with this – a variation on the Four Veggie Pizza that I recently filmed a video of (which can be found in Organic Gardening’s February/March iPad edition). It was quick, maybe 15 minutes, but tasted quite fancy (if I do say so myself).