Zucchini Pizza Tacos

Throughout the week, we try to rotate menu options – chicken, fish, meat, vegetarian. I’m always looking for something new & different to make on our vegetarian nights, and I came across this recipe in the June issue of Better Homes & Gardens. The original recipe was enough to feed a crowd, so I had to do some cutting in order to make it small enough portions for a regular weeknight meal.

We’ve made this several times throughout the summer – especially since the ranchero sauce makes a LOT (and freezes well), and we love it! And it’s more filling than I realized – one or two tacos and a side of veggies, and I’m done! Enjoy!

Zucchini Pizza Tacos
Adapted from Better Homes & Gardens, June 2015
Tim Love recipe
Makes 8 tacos

whole wheat pizza dough (one dough ball), or store-bought pizza dough (14-16oz)
7.5 oz Ricotta cheese, fat-free (1/2 container) – drained overnight
2 lbs zucchini
4 oz fresh mozzarella cheese, thinly sliced
1/2 cup thinly sliced red onions
1/4 tsp crushed red pepper
1 serving Ranchero sauce (1/4 total)
squash blossoms (optional)
chives (optional)

The night before:
Drain ricotta: Line a sieve with 100% cotton cheesecloth and place it atop a bowl. Place ricotta cheese in the sieve. Cover and let drain in the refrigerator overnight. Discard liquid.

Make ranchero sauce (see directions below).

The day of:
1. Pinch off approximately 2-ounce portions of pizza dough and shape into balls. Arrange on an oiled tray, brushing the top of each with extra-virgin olive oil. Cover with

plastic wrap and set in a warm area to rise for 1 hour or until doubled in size.

2. Quarter zucchini lengthwise. Brush with olive oil and sprinkle with salt and pepper. Grill on the rack of a covered grill for 6 minutes or until browned and

tender, turning occasionally. When cool enough to handle, slice on the bias.

3. Roll out each ball to form a 6-inch pizza shell. Prick all over with the tines of a fork. Brush with additional oil and season with salt and pepper. Grill each on

the rack of a covered grill directly over medium heat for 1 to 2 minutes per side or until browned.

4. Top each Pizza Shell with 1 to 2 tablespoons Ranchero Sauce, some crumbled ricotta, fresh mozzarella, zucchini, red onion, a squash blossom, chives, and crushed red pepper. Fold to eat.

Notes: Make ranchero sauce the day before, and drain ricotta the night before.

Nutritional info (per taco):
Calories: 194.8
Total Fat: 4.9 g
Saturated Fat: 1.9 g
Polyunsaturated Fat: 0.1 g
Monounsaturated Fat: 0.9 g
Cholesterol: 15.9 mg
Sodium: 229.2 mg
Potassium: 298.5 mg
Total Carbohydrate: 29.1 g
Dietary Fiber: 4.5 g
Sugars: 2.9 g
Protein: 10.2 g

Ranchero Sauce (for Zucchini Pizza Tacos)
Adapted from Better Homes & Gardens, June 2015, Tim Love
Makes 4 servings (enough for 4 recipes of Zucchini Pizza Tacos)

2 medium red bell peppers
1 medium onion
1 tbsp sunflower oil
2.5 cup chopped tomatoes
1/2 cup water
2 chipotle peppers in adobo sauce
1/4 cup honey
1 dash salt
1 dash pepper

In a large saucepan cook sweet peppers and onion in hot oil over medium-high heat 5 minutes or until softened. Add tomatoes, water and chipotles. Bring to boiling; reduce heat and simmer, uncovered, 8 minutes or until vegetables are tender. Remove from heat and add honey. Cool slightly. Transfer to a blender or food processor. Cover and blend or process until smooth. Season to taste with salt and pepper. Makes 3 1/2 cups.

Freezes well. Make ahead, portion, and freeze.

Nutritional info (per 1/4 of recipe):
Calories: 152.2
Total Fat:4.2 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 2.5 g
Monounsaturated Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 122.3 mg
Potassium: 409.6 mg
Total Carbohydrate: 29.9 g
Dietary Fiber: 3.0 g
Sugars: 17.4 g
Protein: 2.1 g


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