Tuesday, April 28, 2015

Zucchini Pizza Bake - 1.53 per serving

Last week, I was on a very, very tight budget. On Sunday, I really wanted pizza, but I very much couldn't afford it. I also didn't have any yeast at home, so making my own crust wasn't an option. I did, however, had mozzarella that I'd gotten from my weekly shopping trip at K-Supermarket City for 1.25€, along with a zuccini for 1.11€. In my pantry, I had some crushed tomatoes and a can of chickpeas. I decided to experiment a little.

Zucchini Pizza Bake - Serves two 1.53/serving. Prices based on K-Supermarket City on Satakunnankatu. 

1 zucchini, sliced - 1.11€
1 can chickpeas, drained and rinsed 1€
1 500g pack crushed tomatoes - 0.50€
1 ball mozzarella(I'm sorry, but the print on the label was too small for me to read the weight) - 1.25€
4 cloves garlic, minced - 0.20€
Olive Oil

Slice the zucchini thinly. Add olive oil to the bottom of a baking pan, and add half of the slices. Add half of the chickpeas, then add salt and pepper. Pour over half of the tomatoes, and add salt, pepper, half of the garlic, and oregano. Repeat the layering again. After you've added the last of the tomatoes, add the cheese(I just pulled the ball apart into little pieces and added them, but grating or slicing the cheese is fine). Bake at 180c for about a half hour. 

"So, did it satisfy your pizza craving?"

Well, somewhat. Any time zucchini in the oven is part of a recipe, it's bound to be delicious. I also never knew how well mozzarella and chickpeas worked together, so that flavor combination really brought the dish together. I will admit, though, that I was hungry about 5 hours after eating this. It works as an okay lunch, but it's not the most filling thing I've had. Overall, though, I loved the flavors and I'll definitely be doing this again!

A note on the chickpeas: They really do add a lot of flavor, and the added protein is a plus, but if you don't have any, don't buy them specifically for this recipe. If you're on a budget, the chickpeas can be ignored.

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