Pizzas de Calabacitas

Pizzas de Calabacitas are a delightful twist on traditional pizza, featuring zucchini as a base topped with vibrant vegetables and spices. This Paleo Mexican pizza is both nutritious and satisfying, perfect for a quick meal that doesn't compromise on flavor.

Ingredients

• Zucchini - 2 medium, sliced into 1/4-inch rounds
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Ground black pepper - 1/2 teaspoon
• Red bell pepper - 1/2, diced
• Yellow onion - 1/2, diced
• Garlic - 2 cloves, minced
• Fresh cilantro - 1/4 cup, chopped
• Ground cumin - 1/2 teaspoon
• Chili powder - 1/2 teaspoon
• Tomato sauce (no sugar added) - 1/4 cup
• Avocado - 1, sliced
• Lime - 1, juiced

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large bowl, toss the sliced zucchini with 1 tablespoon of olive oil, salt, and black pepper.
3. Arrange the zucchini slices in a single layer on a baking sheet lined with parchment paper.
4. Bake the zucchini in the preheated oven for about 15 minutes, until slightly softened.
5. While the zucchini bakes, heat the remaining tablespoon of olive oil in a skillet over medium heat.
6. Add the diced onion and bell pepper to the skillet, cooking until softened, about 5 minutes.
7. Stir in the minced garlic, cumin, and chili powder, cooking for another minute until fragrant.
8. Remove the skillet from heat and mix in the chopped cilantro and tomato sauce.
9. Once the zucchini is done baking, remove it from the oven and spoon the vegetable mixture evenly over the zucchini rounds.
10. Return the baking sheet to the oven and bake for an additional 10 minutes.
11. Remove from the oven and top with slices of avocado and a squeeze of lime juice before serving.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 21 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from zucchini and bell peppers.
• High in fiber, promoting digestive health.

Tags