Ohmigod. These are the best zucchini pizzas I’ve ever made. Note: I’ve never made zucchini pizzas before. But I did make a quick trip to Fred Meyer the other day on the way home from boot camp, to get cat treats and an eyeglass repair kit. Then I wondered whether they had vegan pepperoni, which we’d failed to get at Haggen the day before (they did not). Then for some reason I wandered past the olive bar, from which I’d never bought anything. Then the girl behind it said I could sample whatever I wanted. I was real hungry. Dot dot dot tonight we made zucchini pizzas topped with roasted ‪‎garlic‬, roasted tomatoes, artichoke hearts, ‪‎peppadews‬, olives and feta (me anyway), and some vegan bacon. And ‪‎cheese‬, real (three kinds!) or otherwise. Maybe this was a dish invented to con kids into eating vegetables; maybe it’s some low-carb fake-gluten-allergy thing. I DON’T CARE. CUZ IT’S DELICIOUS.

My husband ate all of his; I had a couple leftover.  So we’ll say this makes two and a half meals?

7 smallish zucchinis (1-1 1/2 inch diameter)

~1/2 cup pizza sauce

olive oil

salt & pepper

miscellaneous toppings, chopped fairly small

cheese (I used mozzarella, parmesan, and feta; hubs used Daiya mozza)

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

Cut the ends off the zucchinis and cut lengthwise.  Brush with olive oil, then sprinkle with salt and pepper.  Smear with sauce, not quite reaching the edges.  Add toppings and cheese, mounding a little in the middle.  We’re all basically familiar with how pizza works, right?

Bake for 12-17 minutes.

After about 16 minutes, I turned on the broiler for a minute, just to finish off the cheese.

Definitely will be making these again.  And not just because I have a lot of impulse olive bar buys left over.