Best Zucchini And Fresh Tomato Pizza With Fontina Recipes

ZUCCHINI AND TOMATOES BAKED WITH FONTINA

Zucchini and Tomatoes Baked With Fontina image

Al Forno recipe that I've made several times now and always tastes wonderful. I do substitute Mozzorella for the Fontina since I can never find Fontina

Provided by SRF68

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 medium zucchini (as straight as possible)
2 garlic cloves, chopped
2 tablespoons olive oil, plus extra for sprinkling
1 pint cherry tomatoes, halved
3 -4 tablespoons dry breadcrumbs
8 ounces Fontina cheese, sliced
sea salt & freshly ground black pepper

Steps:

Grease a shallow ovenproof dish. Preheat the oven to 325 degrees.
Halve the zucchini lengthwise and trim a little off the uncut sides so that they will sit still like boats. Using a teaspoon, scoop out the soft-seeded centers. Arrange the boats in a row in the prepared dish.
Put the garlic, olive oil, salt and pepper in a bowl, stir well, then brush over the cut surfaces of the zucchini. Arrange the halved tomatoes in the grooves. Season well, then sprinkle with olive oil and bread crumbs. Bake for 30 minutes.
Remove from the oven and arrange the cheese over the zucchini and tomatoes. Return the dish to the oven for another 10 minutes to melt the cheese. Serve immediately while the cheese is still bubbling.

Nutrition Facts : Calories 241.7, Fat 16.9, SaturatedFat 8, Cholesterol 43.9, Sodium 349, Carbohydrate 11.8, Fiber 2.9, Sugar 5.5, Protein 13

ZUCCHINI AND FRESH TOMATO PIZZA WITH FONTINA

Zucchini and Fresh Tomato Pizza With Fontina image

A great way to use veggies fresh from the garden! With fennel basil, and fontina cheese, this is a taste treat!

Provided by Sharon123

Categories Vegetable

Time 45m

Yield 2 14" pizzas

Number Of Ingredients 10

Ingredients

2 cups thinly sliced onions
3 cloves garlic, minced
2 teaspoons salt
2 teaspoons olive oil
2 teaspoons ground fennel
4 cups sliced zucchini, quarter lengthwise,then slice crosswise into bite-size pieces
4 cups chopped fresh tomatoes
1/4 cup chopped fresh basil
pizza dough (homemade or storebought)
2 cups grated Fontina cheese (optional)

Steps:

In a skillet saute the onions, garlic, and salt in the olive oil on medium heat for 7 to 10 minutes, until translucent.
Add the ground fennel and zucchini and cook until the zucchini starts to soften, 3 to 5 minutes.
Remove from the heat and add the tomatoes and basil.
Allow to cool somewhat and drain any excess liquid before spreading on the pizza crust.
Then top with cheese, if you wish, and bake according to the pizza crust directions.
Enjoy!

Nutrition Facts : Calories 225.6, Fat 6.5, SaturatedFat 1, Sodium 2372.6, Carbohydrate 39.3, Fiber 10.5, Sugar 22.5, Protein 8.7

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