Zucchini Pizza

I’m always on a mission to find healthy pizza alternatives. I love this recipe because I get an extra dose of veggies and it satisfies my pizza cravings.

On top of being super tasty, zucchini pizzas are very easy to make, they’re ready in a hurry, and you get to use up all those zucchinis! It’s really a win all the way around.

Use a zucchini as your crust, top it with sauce and cheese and pile on your favorite toppings. I love making these during the week when I don’t feel like cooking much (and by cooking I mean cleaning up afterward).

Zucchini Pizza

  • One zucchini
  • 1/4 cup marinara sauce
  • 1-2 Tbsp. Parmesan cheese (or whatever kind you like on your pizza)
  • Chopped veggies/toppings of your choice (I used onion, peppers, and mushrooms)
  • 1 tsp. oregano

Preheat oven to 400 degrees. Cut your zucchini in half length wise. Cut out the center of each zucchini, making a little boat to fill with toppings. Spread sauce on zucchini halves and then sprinkle with cheese. Top with veggies and oregano. Bake for 20-30 minutes or until your veggies are cooked to your liking. Dip in ranch dressing if your one of those people (like me). =)

Sweet Potato Chili

Ohh sweet potatoes, you never let me down.

I can do anything with a sweet potato. My adoration of the orange veggie is well known among my family and friends.

For Valentine’s day, my mom sent us a big box of “sweets.” I laughed out loud when I opened it up and it was full of delicious looking sweet potatoes! Way to go, mom! Best care-package ever.

With my surplus of spuds, I decided to make this amazing Sweet Potato Chili. So, so tasty.

Sweet Potato Chili

(Vegetarian; Serves 6-8)

  • 2 medium – large sweet potatoes*
  • 2 cans of tomatoes
  • 2 cans of beans (I used 1 can of black, 1 can of kidney)
  • 1 green pepper (chopped)
  • 3 tomatoes (chopped)
  • 3 garlic cloves (minced)
  • 1 small vidalia onion (chopped)
  • 2 Tbs. olive oil
  • 1 packet of chili seasoning
  • 1 tsp. chili powder (or to taste)
  • Salt and pepper to taste.

In a large pot over medium heat, combine olive oil, onion, green pepper and garlic. When the onion softens and begins to look see-through, add your beans, tomatoes, sweet potatoes and spices. Lower heat and cover, stirring occasionally.

Once your chili is hot, serve it up and devour! I top mine with avocado and Parmesan cheese if I’m feeling naughty. Yum!

* To speed up the process, I microwave my sweet potatoes for a few minutes until they are medium-soft.

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