Hi friends and welcome to Mangia Monday!
I co-host this weekly blog hop with my friend Kristin at Delightfully Dowling and we’d love if you’d join in the fun by sharing a recipe or food related post or comment!
I took about 1,000 photos of this yummy appie for you, and between the camera and the computer all the photos disappeared into a black hole, never to be seen again, so allow me to substitute this photo from Bon Appetit, from where the recipe hails (August 2006). Yes, it is as good as it looks!!
I make this a bunch of times over the summer when zucchini is in season and it is always gobbled up very quickly. Anything that has Alouette in it is sure to be hit as far as I’m concerned! It’s a must-try!
Cheesy Zucchini and Red Onion Appetizer
nonstick vegetable oil spray
1 10 oz. tube refrigerated pizza dough
3/4 cup garlic and herb cheese spread (Alouette), divided
3/4 c finely grated Parmesan cheese, divided
3 tablespoons chopped fresh parsley, divided
1 small red onion
1 7-8″ zucchini
Preheat oven to 400 degrees F. Line baking sheet with parchment paper; spray with veg. oil spray.
Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2″ plain border.
Sprinkle with half of Parmesan and 2 T of parsley.
Using parchment as aid, fold plan half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan.
Slice zucchini and red onion into 1/8″ rounds. Arrange alternating rows of zucchini and onion down 1 long side of dough.
Brush with oil; sprinkle with salt and pepper.
Bake until puffed and deep brown at edge, about 24 minutes.
Sprinkle with 1 T of parsley. Let cool slightly and slice into serving size pieces and serve warm!
Now what have you got going in the kitchen? Come join the party!