lemony zucchini goat cheese pizza
I’ve been at a bit of a standstill in the kitchen this month. It’s not really a lack of ideas vexing me, but a lack of desire to spend any time in front of a stove or oven now that the weather is so delicious, I believe I at least owe it the courtesy of spending time out in it. Sure, there are savory tarts and summery salads and even another recipe on my agenda; there’s that’s so pretty I will not be the least bit offended if you mount a protest that I am waiting until next time to tell you about it, but I need to level with you: I have not cooked a real dinner for us in over a month. A ! Perhaps longer.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Yellow Zucchini | 1 medium (113g) | 21 |
| Green Zucchini | 1 medium (113g) | 21 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 batch
- or a store-bought pizza dough that will yield one small (approx. 11 to 12 inches across), thin pizza
- 1 lemon
- 4 ounces goat cheese, at room temperature
- Few leaves of fresh basil, cut into thin slivers
- 1/2 medium yellow zucchini, sliced as thinly as you can pull off with a knife or your mandoline (I went for 1/8-inch thick with mine)
- 1/2 medium green zucchini, sliced as the same as above
- Drizzle of olive oil
- Salt and pepper to taste