Saturday, July 28, 2012

Hot Zucchini and Sausage Pizza Dip

Tired of zucchini posts yet? Let's face it, if Rodney Dangerfield was a vegetable, he'd be a zucchini-talk about not getting any respect! So what do you say we take 'the little squash that keeps on giving' and turn it into something that folks will actually get excited about... Hot Zucchini and Sausage Pizza Dip! 
As soon as I stepped outside for pics it started pouring rain, here's the one shot I got! 

This is basically a pizza dip but loaded with grated zucchini. To give it some body and bite I've salted and drained the zucchini for 15 minutes, it makes a big difference in texture. Important tip: If you use a food processor make sure you slice the zuke into at least 4 pieces lengthwise so you don't have long shreds.

Hot Zucchini and Sausage Pizza Dip
1 C zucchini, grated-approx a 5-6" zuke
1/4 tsp salt
1 C mozzarella, shredded, save some to sprinkle on top
1/2 C Italian Sausage, cooked, crumbled and drained on paper towels-sweet or hot
1/2 C tomato sauce-or omit this and the next 4 items and use your favorite pizza sauce
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp Italian Seasoning or Oregano, crushed between your fingers
Few grinds of black pepper
Pinch of crushed red pepper-optional
  1. Mix grated zucchini with salt in small colander, put a bowl on top and weigh down with a big can. Press to squeeze out the juice after 15 minutes.
  2. Mix all and pour into an oven safe small dish (mine is 5"). You can easily double this recipe and use a 9" pie plate.
  3. Bake at 350 degrees for 25 minutes or until the cheese has melted and everything is bubbly. 
  4. Brown the top under the broiler for a couple minutes if desired.
  5. Serve with crusty bread, pita bread, chips, crackers, veggies (green pepper being my favorite) or if you're sharing with a close buddy... maybe just a spoon:@)
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