Roasted Zucchini mini "Pizzas" (What I ate Aug 28, 2016)

I know this idea is all over pinterest and the internets. . . I just thought I'd take some pics and offer my own recommendation.

It's a super easy recipe/concept.
Although you may find variations and tips all over for how to do it, I basically sliced up a zucchini, arranged the slices on a baking sheet, basted them with a little olive oil and sprinkled with salt and pepper and then roasted them at 40 degrees F for about 10 minutes.

Then pulled them out and added some shredded cheddar and sliced grape tomatoes (which by the way were amazing! My friend gave them to me fresh from her garden!) with some more salt and pepper. . . .

Then popped them back into the oven until the cheese was sufficiently melted.

It was a delicious, comforting meal for me. Though honestly, nothing like pizza.
they didn't hold together once I started cutting into them, as the olive oil made the cheese were slip off; but the fact that they didn't look as pretty was really not a concern for me, because I was hungry and they were tasty. :}

Update: October 13, 2016

I made these again today, and used a little less oil. I also cooked them a bit longer and let the cheese get a bit crispy, and I added italian seasoning on top of the tomatoes before I put them back into the oven. All these changes made it even tastier than last time!
Thanks for reading and let me know if you try it!
~Julie :}

*Julie Surprise is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

What I Ate: 2-17-12

I call this one Paradise Salad.

It's kind of hard to see what all is in there, but it had romaine lettuce, red cabbage, fresh pineapple, yellow bell pepper, diced mangoes, and shredded cheddar. Then it was topped with an Asian style dressing and shredded coconut. Mmmmm . . . 

What I Ate: 05-10-12

My Mother had a recipe called Impossible Pie that we kids just adored when we were younger. Though now the ingredients I prefer have changed, it's one of those deliciously customize-able recipes that can really turn into anything you want.  Like an omelette you can flavor your pie however you chose. It's called impossible pie because it doesn't require you to make a crust. Otherwise, it's basically a quiche.

The night before this, on the 9th I had a lot of ingredients that needed to be used so I ended up making four of these pies in two flavors. One of them is more of an Italian theme in which I threw in the last bit of some pasta sauce and some broccoli and mozzarella with some parmesan sprinkled on top.

The other two pies were green bean and mushroom flavor with some mozzarella in there as well I believe.

Sorry I don't have exact recipes. It's been a while. Basically you put all the ingredients you want into the pan and then pour an egg mixture over it and then put it in the oven for about 30 minutes at 400 degrees or until a knife inserted in center comes out clean.

In my Mom's recipe the egg mixture (per 9"pan) is:
* 2 cups milk
* 2 Eggs
* 1/2 baking mix.

I don't buy cows milk anymore so I usually substitute organic rice milk which works just as well in any recipe I've tried.

I think I did use some baking mix in these, though I don't intend to buy more now that it's used up. It was one of those. "Let's just use it up so we aren't being wasteful" moments.

Since then I've found this carb free pizza recipe that turns out somewhat similar in consistency, so I'm pretty sure you could just skip the baking mix if you want it gluten free and use cream cheese instead.

Say Cheese!

Here is a tip I heard, and have used:

Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!

Julie Notes: Just know that this only works if the cheese is entirely wrapped in foil . . . don't just cap the unwrapped part with foil like I once did. It needs a tight seal to keep air out.

Also, if you're doing this with a big five pound block of cheese, expect to need to replace the foil multiple times before it's used up as the foil get's worn, wrinkled and torn over time. This is probably a more practical method for smaller blocks of cheese. Or, you can cut your large block into smaller blocks first and wrap each individually, to keep from wasting extra foil in the end.