I took my Sublime Squash recipe and adapted it to make little bite-sized appetizers on Friday night to accompany a little TV watching. Our friend Haskell tasted the first one and said “Wow! This tastes like pizza, but it’s not. It’s squash. I think you should call these Squizza.” So, Squizza it is!
- 2 small zucchini, cut into 3/8 inch rounds
- 1 cup mayonnaise
- 8 oz. cream cheese, softened
- 1/2 cup diced onion
- 3/4 cup parmesan cheese
- 1 cup fresh spinach leaves, finely chopped
- 1/3 cup bread crumbs (I make them low carb by using crumbs from the low carb hot dog or hamburger buns)
- 3/4 cup shredded Italian cheese mix
- 1 Tbsp. Italian seasoning or pizza seasoning (I get mine from a little Italian grocery store)
You can mix the first topping ingredients by hand. (I did it the easy way. I put half a small onion (cut into two pieces) into the Ninja (similar to a food processor, but with stacked blade technology, so it’s even better), followed by the cream cheese, mayo, and parmesan cheese. I pulsed it a few times, then added the cup of loosely packed fresh spinach leaves and pulsed again until smooth. By hand, or by machine. They both work!
Arrange your zucchini rounds in a couple of microwave safe casserole dishes. Mix your second topping. It’s just 3 ingredients. You won’t wear yourself out. I promise.
Microwave the squash round for two minutes. Put a dollop of the first toping on each, then microwave again for another two minutes.
Transfer the squash rounds to a cookie sheet. Top with the second topping mixture. Put them under the broiler for a couple of minutes or so, until lightly browned. They look like tiny little pizza bites — and smell divine. Serve immediately.
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