Quick apps and football snaps – Week 2!

Did you make it through the first week? My house was LIT. UP. with excitement thanks to not only the Dolphins winning, but Notre Dame shutting Michigan out HARD.

(Ok, maybe I am a bit of a football fan.)

Well, I hope you and the fantasy players you employee for the next season are doing well. And I hope you’ve dropped Ray Rice. Morals, people.

So, the theme of a “veggie vehicle” runs strong with me, especially when I can find one that works. (There were so many failed cauliflower crusts. The house straight up reeked.) I have found yet another that does the trick – thanks, zucchini, and I’m sorry you’re so often mistaken for a cucumber.

Week 2 (Sept. 11-15): Zucchini Pizza Bites

Knowledge while you nosh:

Thursday night football brings the Baltimore Ravens and Pittsburgh Steelers together tonight at 8:25 p.m. on CBS, which apparently means football on “an ultra-physical level.” So….lots of tackles? Should Ray Rice have stuck around for another week? (Too soon? Sorry.)

I guess 2013 was the first year that neither team made it to the playoffs since 1999, so they’re looking to make a good impression and just really beat on each other. Other games: Philadelphia Eagles vs. Indianapolis Colts at 8:30 p.m. Sept. 15 on ESPN and Miami Dolphins (WHAT UP! MY TEAM!) vs. Buffalo Bills Sept. 14 at 1 p.m. on CBS.

*note that all times are EST and you may not be able to get certain games, depending on the area in which you live.

Zucchini Pizza Bites

Courtesy of the comfortofcooking.com

Yields 20-25 bites

photo 3

INGREDIENTS:

  • 2 large zucchini, cut into 1/4-inch thick rounds
  • Nonstick cooking spray
  • Kosher salt and freshly cracked pepper
  • 1/4 cup marinara sauce
  • 1/2 cup shredded part-skim mozzarella
  • 1/4 cup mini pepperoni pieces, optional
  • Italian seasoning, for sprinkling

photo 2 (1)

DIRECTIONS:

  • Lightly spray both sides of the zucchini rounds with nonstick cooking spray. Sprinkle on salt and pepper. Use a grill pan on medium-high heat to grill the rounds until slightly browned on each side.

photo 4

  • Place the grilled rounds on a large baking sheet. Top with small amounts of sauce, cheese, and any other toppings you may want. Sprinkle on some Italian seasoning.

photo 5

  • Broil for an additional 1-3 minutes, or until cheese is melted. Serve warm.

A word of warning: It is very easy for the cheese to slide off these suckers when you’re trying to scoop them up, so take your time and let them cool down a little before transferring them to a plate.

 

 

 

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