Cheesy Garlic Cauliflower Pizza

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Baked Zucchini with Mozzarella | Real Mom Kitchen
 
 by David Lebovitz
 The zucchini craze has begun at my house! My zucchini plant know has zucchini. In the past few days, I know have 4 zucchini sitting on my counter waiting to have something done with them. The other day one of my good blogging friends , Jamie from Jamie Cooks It Up, posted one of her favorite zucchini recipe so I had to give it a try. It is simple and easy plus so tasty.
 
 
 
 Baked Zucchini with Mozzarella
 
 2 medium sized (or about 5 small) zucchini
 Johnny’s Garlic Spread & Seasoning (I found it at Costco or Sam’s)
 salt
 2 C shredded mozzarella cheese (thought I had mozzarella but I didn’t so I used a bled of Monterrey and cheddar and I didn’t measure the cheese, just put on what looked good)
 1. Slice your zucchini up into 1/2 inch rings.
 2. Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt.
 3. Bake in the oven at 350 for about 10-15 minutes or until crisp tender.
 4. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Be careful here. Broiling things in the oven can get out of control in a fast hurry. (my trick for broiling is to not move the rack up, I just keep it in the middle of the oven and things are less likely to burn. It may take a minute longer, but no burnt food)
 

Baked Zucchini with Mozzarella

Baked Zucchini with Mozzarella

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Zero points: Cauliflower popcorn (Break a head of cauliflower into popcornlike, bite-size florets, then spread them on a baking sheet lined with parchment paper. Spray the cauliflower lightly with butter-flavor cooking spray, then sprinkle lightly with turmeric, freshly ground pepper, and sea salt. Bake 20 to 30 minutes at 425 degrees F or until the cauliflower is slightly browned.) (1 cup = 29 cal., 5 g carb., 0 g fat, 2 g pro.)