This pizza was prepared using a gas grill. The results are excellent, and several variants might be used. The secret is to cook the bottom of the pizza dough before adding the toppings.
| Prep Time: | 15 mins |
| Cook Time: | 2 mins |
| Additional Time: | 30 mins |
| Total Time: | 47 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 cups water
- ½ red onion, finely chopped
- 7 small fresh zucchini, thinly sliced
- 4 tablespoons extra virgin olive oil
- salt and freshly ground black pepper to taste
- 1 teaspoon freshly squeezed lemon juice, or more to taste
- ½ teaspoon lemon zest
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh basil
Instructions
- Bring water in a pot to a boil. Place finely chopped red onion in a sieve, submerge in boiling water, and blanch for 1 minute. Cool under running cold water and set aside.
- Place zucchini slices into the boiling water and cook for 30 seconds. Remove and immediately cool in a bowl with ice water. Move zucchini around with a wooden spoon so they evenly cool. Drain and allow to drip dry.
- Place zucchini in a salad bowl. Mix in mint and basil.
- Whisk olive oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; pour over the salad and chill for 30 minutes before serving.
Reviews
I have made this twice now. The first time I followed the directions (except I did not blanch the onions). I felt the zucchini was too moist, even after being well drained. It watered down the delicious combination of flavors. So the second time I made it I baked the zucchini ribbons at 275 for 20 minutes. I turned them out onto paper towels to blot out moisture and chilled. I later added the mint, basil, onions, olive oil and lemon. Delicious salad and a great way to use up the abundance of zucchini!
Light and fresh! I’m done with just lettuce and spinach salads!