Stuffed Zucchini Pizza - Gluten Free and Delicious!

Zucchini (an Italian word properly pronounced "dzukini"), like all squash, has its ancestry in the Americas. However, in the very late 19th century the varieties of squash typically called "zucchini" were developed in Italy, many generations after their introduction from the New World.  The feminine "Zucca" is the Italian word for squash (pronounced "dzuka") and "zucchina" is its diminutive (little squash).  However, "zucchino", the masculine form, becoming "zucchini" in the plural, is commonly used in the dialect of Tuscany as the name of this prolific fruit.  Zucchini are so prolific that at this season of the year home gardeners can't give them away--in fact, the joke in my neighborhood growing up was that you needed to be sure to lock your car from June to September to keep your neighbors from sneaking bags of zucchini into your car when you're not looking.

Do you have a few too many zucchini?  Try to avoid letting them go to waste because they are really good for you.  They are low in calories (approximately 15 food calories per 100 g fresh zucchini), high in fiber, and contain useful amounts of folate, potassium, vitamin C, vitamin A, plus 1/2 cup of zucchini contains 19% of the recommended amount of manganese.

These nutritional benefits promote healthy eyesight, skin and lung function, help prevent the cellular damage caused by environmental toxins and harmful chemical processes within your body, support your immune system, promote respiratory health, helps maintain your fluid balance and normalizes your blood pressure.  Also, eating zucchini can help you manage your weight.  The fiber and moisture in zucchini, combined with its low-calorie content, make it a low-energy food.  Low-energy foods help you control your appetite and manage your weight by filling you up with water and fiber. Eating a diet rich in vegetables, fruits and other low-energy foods allows you to consume a higher volume of food with fewer calories and less fat.

Yesterday I harvested a bunch and decided to use a couple of them by topping them with goodness and baking them into a delicious pizza to accompany our pesto topped salmon--amazing dinner!

How to make Stuffed Zucchini Pizza

• 2 Medium Zucchini
• Splash of Olive Oil
• 1/2 Medium Onion - peeled and diced
• 4 Garlic Cloves - peeled and sliced thinly
• 4 Mushrooms - diced
• 2 Medium Fresh Tomatoes - sliced in strips
• Shredded Cheeses (I used mozzarella and some cheddar)
• Italian spices
• Salt to taste
• 1/4 lb. Italian sausage (optional - makes it yummy but leave it out for a delicious vegetarian version)

Wash zucchini, remove ends, slice in half length-wise, and use a small spoon to scoop out the seeds.  Microwave for about 5 minutes, maybe a little longer depending on the size of your zucchini.  Meanwhile, heat olive oil in skillet.  Sauté garlic first, then add onions, and mushrooms.  When the veggies begin to soften, add Italian sausage (if you're using it), season with salt and pepper, and brown until cooked through. Drain off any excess grease.  Set aside to cool slightly.  Mix cooked veggie mixture with the tomatoes and fill the zucchini boats with the mixture, and top each with grated of cheese and sprinkle with Italian seasoning.  Bake in a 375ºF oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown.  Serve hot.