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Archive for July 9, 2017

TIP OF THE DAY: Easy Zucchini Pan Pizza

Zucchini White Pizza
[1] We can almost guarantee you’ll want to make this pizza over and over again (photo courtesy The Baker Chick)..

Zucchini On Vine

[2] Zucchini on the vine. Zucchini is very easy to grow, with a large yield (photo courtesy Burpee).


We buy zucchini year-round. It’s one of our favorite diet foods, easy to steam, turn into “pasta” noodles, slice into salads, and make into microwave zucchini parmesan (just top slices with sauce and cheese).

What we like even more is summer zucchini, which we can often find for half the price of the winter offerings.

For a party or a family dinner—or to whip up quickly when friends drop by for a beer or glass of wine—try this cheesy zucchini pizza from The Baker Chick, one of our favorite food bloggers. Sign up for her emails at It’s well worth getting her recipe emails every week or two.

Shredded zucchini and mozzarella are spread on pizza crust over a ricotta/garlic mixture. (We also made a version with red sauce and kalamata olives—equally delish.)

The zucchini dries out a bit first, but it totally crisps up with the bubbly cheese.

“This is really simple but just so good,” says Audra, The Baker Chick. “I didn’t quite realize how much I would love this.”

You will, too! Audra made this as a pan (square or rectangle) pizza, but you can use whatever pan you have.

We added a different garnishes on different slices of the pizza. We loved them all!

We added the garnishes both after the pizza came out of the oven, and during the last 5 minutes of baking, with a slight preference for the latter (except for the fresh basil, which shows best then added out of the oven).

Bonus Tip: You can mix the ingredients the day before. Then, it takes just five minutes to roll the dough, sprinkle them on top and pop into the oven. In 15 minutes, it’s ready.



  • Olive oil
  • 2 medium-sized zucchini
  • 2 cups shredded mozzarella cheese
  • Salt and pepper
  • 1 cup ricotta cheese
  • 2 cloves garlic, minced
  • Red pepper flakes
  • 1 ball pizza dough
  • Flour for rolling
  • Optional garnishes: fresh basil or chives, halved cherry tomatoes, kalamata olives, oregano, raw zucchini julienne

    1. PREHEAT the oven to 500°F. Drizzle a quarter sheet pan with olive oil, using a paper towel, basting brush or your fingers to make sure the entire surface is coated. Set aside. (You can also use a pizza stone.)

    2. GRATE the zucchini and squeeze out all the water, either by pressing in a fine mesh strainer or with a paper towel.

    3. MIX the zucchini with the mozzarella, adding salt and pepper to taste. In another bowl…

    4. COMBINE the ricotta and garlic. Add salt, pepper and red pepper flakes to taste.

    5. ROLL out the dough on a floured surface and stretch into the pan. Spread the ricotta mixture over the dough, and top with the zucchini/mozzarella mixture.

    6. REDUCE the oven temperature to 450°F and bake for 12-14 minutes, or until the cheese is golden and bubbly.


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    RECIPE: Piña Colada Cheesecake Recipes ~ One Gluten Free, One Very Rich

    July 10th is National Piña Colada Day, for which we offer two Piña Colada cheesecake recipes.

    The first is no-bake, family friendly recipe from from Invo Coconut Water.

    It’s gluten free, made with a coconut crust and a lighter filling that uses coconut water instead cream of coconut. It is adapted

    The second recipe is a richer version from Betty Crocker, using a traditional graham cracker crust, cream of coconut, rum and pineapple juice—the latter three, ingredients in a Piña Colada cocktail.

    Here’s the history of the Piña Colada and the original recipe.


    Ingredients For The Crust

  • 3/4 cup crushed almonds
  • 1/4 cup toasted coconut flakes
  • 1/4 coconut flour
  • 3 tbsp butter, melted
  • 1/2 tsp cinnamon
    For The Filling

  • 24 oz cream cheese
  • 1 can (8 oz) pineapple chunks, drained
  • 1/4 cup coconut sugar
  • 1/2 cup white sugar
  • 1 envelope unflavored gelatine
  • 10 ounces coconut water
  • Optional garnish: pineapple rings

    1. MIX the crust ingredients and press them onto the bottom of a springform pan.

    2. WARM the coconut water in a small pan or microwave, sprinkle on the gelatin and allow it to dissolve for 3 minutes.

    3. COMBINE the sugar and cream cheese. Beat in the gelatin mixture and fold in the pineapple chunks. Pour the batter into the pan and crust refrigerate for 5 hours. If using the pineapple rings garnish, press them into the top of the cake an hour into the firming.

    Ingredients For The Crust

  • 1-3/4 cups graham cracker crumbs
  • 6 tablespoons butter, melted
    Ingredients For The Filling

  • 3 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 3 eggs
  • 3/4 cup cream of coconut
  • 1/4 cup light rum
  • 2 teaspoons grated orange peel
  • 1 can (8 oz) crushed pineapple in juice, drained, juice reserved
    For The Glaze

  • Reserved 1/2 cup pineapple juice
  • 2 teaspoons cornstarch
  • 1/4 cup sugar
    For The Garnish

  • 1 can (8 ounces) crushed pineapple in juice, drained
  • 1 jar (24 ounces) refrigerated sliced mango, drained, chopped
  • Optional garnish: fresh mint leaves

    1. HEAT the oven to 325°F. Wrap the outside bottom and side of 10-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.

    2. MIX the crust ingredients in small bowl. Press the mixture onto the bottom of the pan. Bake 8 to 10 minutes or until set.


    Pineapple Cheesecake
    [1] Recipe #1, a no bake, lighter cheesecake from Invo Coconut Water.

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    [2]This recipe from Taste Of Home is decorated like a pineapple Upside-Down Cake, with pineapple rings and maraschino cherries.

    Pineapple Cheesecake
    [3] You can use a conventional pineapple cheesecake glaze with this recipe from Kraft; but we prefer to carry through the Piña Colada theme with option #4.

    Pina Colada Cheesecake

    [4] This garnish of toasted flaked coconut seems the perfect topping (recipe from Blahnik Baker). Pass around some crushed pineapple for a topping. If you have the time, make a small dice of fresh pineapple.

    3. BEAT the cream cheese and 1/4 cup sugar in a large bowl with electric mixer on medium speed, until light and fluffy. Beat in the eggs one at a time, until just blended. On low speed, beat in the remaining filling ingredients except the pineapple. Gently fold in pineapple and pour the filling over the crust.

    4. BAKE for 1 hour 10 minutes to 1 hour 15 minutes, or until the edge of the cheesecake pulls away from the pan but the center of still jiggles slightly when moved. Run a small metal spatula around the edge of pan to loosen the cheesecake.

    5. TURN the oven off and open the oven door at least 4 inches. Let the cheesecake remain in the oven another 30 minutes. Cool in the pan on a cooling rack for an additional 30 minutes. Refrigerate at least 6 hours or overnight before serving.

    6. MAKE the glaze. In 1-quart saucepan, mix the reserved pineapple juice plus enough water to equal 2/3 cup, along with the cornstarch and sugar. Heat to boiling over medium heat, stirring constantly. Boil for 1 minute, stirring constantly, until the glaze is slightly thickened. Cool 20 minutes at room temperature.

    7. TOSS the glaze with in large bowl with the pineapple and mango. Spoon onto the top of cheesecake when ready to serve. Garnish with mint leaves.


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