Yummy, Yummy CSA -Zucchini Boat Pizza

Oh I am so excited to share this recipe!!! I was inspired by some zucchinis' that I had to use up... and all of those recipes floating around about Zucchini Pizza that I had to see if I could make it as good as regular pizza... and I think I got pretty close!!!   This is so good, but please note, I rarely measure my ingredients as I cook, so here are the ingredients i used below, and my best guess to the amount used!

This was adapted for my families taste buds from Dreadlock Girl

Thank you Wholesome Harvest for producing such yummy veggies to enjoy!

You'll need... 
Zucchini (as many as you have people to feed)
Fresh Basil or Purple Basil
1 bunch - Green Onions
1 small green pepper
1 pkg. of thinly sliced pepperoni
1 pkg. of mild pizza sausage-cooked
1 pkg. of spicy pizza sausage-cooked
Mozzarella Cheese -shredded
Cheddar - Jack mixed cheese - shredded
1/2 t. each of: dried basil, oregano, salt and pepper
2 cans of tomato paste
1/4 C. coconut oil -melted (not the kind that smells like coconuts though!)
1-2 T. Fresh garlic minced
1/2 C. of Water (maybe more)

I think the key to this zucchini pizza boat, without missing the taste of the crust is to be generous with your favorite ingredients...mine are pepperoni, sausage and sauce! and of course cheese ---i do live in Wisconsin!

First Step...
1. preheat oven to 350 F (line your pan with tin-foil...makes for easy clean-up)
2. Slice zucchini lengthwise, in half or into three pieces, depending on size of zucchini.
3. Scoop out the seeds (except for the middle piece if you cut your zucchini in three)
4. Brush each Zucchini with Coconut Oil
5. Add fresh garlic to each Zucchini
6. Bake for 20 minutes

Second Step...
7. While the Zucchini is cooking, cook up the sausage together, mixing the spicy and mild flavors
8. Heat the tomato paste and water. Mix in the dried basil, oregano, salt and pepper. you want this thick, but not too thick... add more water if needed (thicker than normal pizza sauce)
9. Chop the green pepper, green onions, purple basil and any other prep work

Third Step...
10. Once zucchini is done, take out of the oven and increase the oven temperature to 400 F.
11. Place ingredients on... this is the way i do it but feel free to mix it up... I first smear on tomato paste, than i lightly sprinkle mozzarella cheese, place as many pepperonis that will fit (definitely overlapping the pepperonis!) Place sausage on top of the pepperoni, sprinkle with a little bit of green peppers and than smother with the cheddar/jack shredded cheese mix
12. Place back in the 400F oven, for 5-10 minutes. Until cheese just starts to brown/bubble

Fourth Step...
13. Once Zucchini is out of the oven, sprinkle with Purple Basil and Green Onions

Final Step...
Enjoy!!


I hope you like these as much as I did!
-Amanda

Gary R Davies (1937 - 1979) - Find A Grave Memorial

Gary R Davies (1937 - 1979) - Find A Grave Memorial

Gardening tips from Irene at Jungs Eastside of Madison!

New Apple Trees, Raspberry bushes, Asparagus:

• If you ever see yellow spotted leaves, spray on a Fungus Spray after you remove the diseased leaves. The spray consists of ... "1-3 T. Baking Soda, 1-2 drops dish soap, 1 Gallon of Water. Mix thoroughly and spray on all leaf surfaces. Apply once a week or after every heavy rain or overhead watering. Applied correctly this will stop all mildews, black spot on roses and tomato fungus diseases. "
• No need to spray them the first years until you see some blooms (may take as long as 5+)
• After blooms, spray first x2 with Captain Jacks dead bug (insecticide that is organic), then use Neem oil the rest of the year every 10days. 1 bottle of each should last all year.
• On Raspberry Bushes use Neem Oil if the Japanese Beetles are eating them. Since the beetles usually start in July, start spraying in June.
• Asparagus: cut and burn when they turn yellow in the fall.
• Iris plants: burn them in the fall too! (burn the leaves or send to trash)
• Tomatoes: blossom end rot because of uneven watering, especially in raised bed garden. use a sprinkler hose to help even out watering. also add dried egg shells to dirt.

So it begins...

These words bring me back to our wedding day, when I giggled as I didn't know which hand to grab to place Chris' wedding ring on ... our friend and pastor, Elliott spoke these words in reference to an earlier description of life with me would be a roller coaster ride... So it begins....

So it begins... The Ridolfo Times.... a time to share life's joy and laughter. A place to share my web links.... Really a place to SHARE.... share life.

so why The Ridolfo Times and not The Rudolph Times... we thought we would come back to our family roots. Our family came over on the Napolitan Prince sailing from Palermo, Italy on the 19th of August 1905 arriving at the Port of New York on the 22nd of September 1905, the ship carried Chris' Great Grandfather Antonnio Ridolfo.