It’s getting warm and the sun is back to creating that wonderful light for shooting food photos just before we eat. I’ve missed this light. I’ve missed this feeling – you know, that feeling that you’re doing something for you. Time for me has kinda gone out the window since Covid hit and I returned to full time work.
Although it was full time work from home, which meant that the lines between work and home quickly blurred and phone calls and text messages were received in the wee hours of the morning and emails shot off late into the night.
Just like changes in the season, there has been a shift in my mood. Spring and more specifically summer makes me feel happier. I look forward to the longer days, the feeling of salt water on my skin and the taste of mangoes on my tongue.
It might not be mango season yet – but I will take fresh zucchinis and tomatoes.
RECIPE: ZUCCHINI PIZZA
- 6 large zucchinis
- 2 eggs
- 1/4 cup all purpose flour
- 2 cups grated parmesan cheese
- 1 cup of grated mozzarella cheese
- 2 balls of buffalo mozzarella
- 1/2 bunch of fresh basil
- 1 lemon
- 1 tsp chili flakes
- olive oil
- Salt and pepper
Preheat the oven to 200 degrees.
In a large bowl, grate four of the zucchinis and mix with eggs, flour, salt and the grated cheese.
Line two pizza trays with baking paper and then divide the mixture between the two. Flatten as much as possible and then bake for 25-30 minutes or until golden brown and cooked through.
Whilst the pizza is baking, use a peeler to make long ribbons of zucchini. Toss in a bowl with ripped buffalo mozzarella, basil leaves, lemon zest, lemon juice, chili flakes and a drizzle of olive oil. Season with salt and pepper.
Remove from the pizzas from the oven and top with the fresh zucchini mix.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.