In this recipe, I use fresh zucchini with a pre-made pizza crust and my favorite brand of marinara sauce. I also made a vegan “cheese” using only two ingredients – pine nuts and salt. It’s a very quick non-dairy cheese that adds all of the zest of real cheese with none of the cholesterol.
My non-vegan friend, Melissa, tasted this and told me she would actually order this in a restaurant instead of a pizza with meat toppings – that’s the ultimate compliment. The zucchini, which is sliced extra thin, looks delicate and inviting, making this quick-dish look very impressive. You don’t have to tell anyone that it’s only semi-homemade.
I didn’t think it could be done, but it can and I’m thrilled.
Just last night I ate a huge plate of regular pasta–I can’t help myself, I grew up eating huge servings of pasta without any weight gain. Fast forward to 50+, however, and I have to keep the pasta to a minimum. This morning, I woke up with the “morning after” guilt and an extra pound on the scale, wondering how I could enjoy the pasta I love without the weight gain we 40+ types battle daily. So, I reluctantly tried spaghetti squash. I had truly never cooked with it before because I didn’t believe the hype that it tasted just like “angel hair” pasta. I thought that was what people told themselves to feel better for not being able to actually have angel hair pasta.
But this is truly exceptional. I have not yet tried it with a heavier tomato basil sauce, but I will be doing a lot of experimenting with various sauces in the future. I think one reason this recipe works is because the sauce is so flavorful, yet so light and fresh it pairs quite well with the light shreds of fibrous squash. The brilliant colors are beautiful to the eye, and the taste buds will not be disappointed. Let me know what you think!