These 20 minute Zucchini Ribbon Pita Pizzas are a super fast, vegetarian weeknight meal. They are so easy to make, and my whole family loved them. They will be making a regular rotation throughout zucchini season! That’s for sure.
This post is sponsored by Pacific Foods. I was compensated for my time. All opinions expressed here are my own.
Do you time block? It has really changed my life. I heard about it on a podcast, and it has been such a game changer!
Don’t get me wrong, I am no less busy, because we all know that is just the way I am, but I am so much calmer, because I am not worried about fitting it all in anymore.
So what is time blocking anyway? Time blocking is where you break your day up into blocks of time and assign certain tasks to them.
Here’s how I do it. I use my Google calendar, and I add all the tasks on my to-do list into specific windows of time. Not only does this keep me on task, so I don’t end up chatting with buddies on twitter all day, but it also means that I don’t have a looming to-do list that seems insurmountable.
There are reoccurring tasks that I add into the calendar, so that I don’t put something in its place. Like on Wednesdays, I block time to answer emails, back up files (and ironically time block.) I even add my workouts in, and add in travel time to get to the gym.
I know it sounds crazy, and over the top to do that, but I am so much happier now that I do it. Case in point, I have five full day photo shoots, two business trips, and 26 new recipes to develop over the course of the next 31 work days. And I am not freaking out about it. Because I time blocked it all in, and I know when I will get to each and every task.
I know what you’re thinking…What does time blocking have to do with these 20 minute Zucchini Ribbon Pita Pizzas? Well, actually a lot. See, we all know that this time of year is majorly hectic. Especially those of us with school age kids. There are sports, performances, after school celebrations of all sorts, fund raisers, etc etc.
And no matter what, and how organized you or I may be, dinner time and the prepping there of can get smooshed into a very small time block. In other words, sometimes 20 minutes is all we’ve got “blocked” for dinner prep.
Enter the 20 Minute Zucchini Ribbon Pita Pizza! Note: They actually only really take 15 minutes, but you do have to preheat the oven, that’s why they’re 20 minutes.
I used the brand new Pacific Foods Organic Tomato Sauce to make them. Pacific has just launched a new line of non-GMO, certified Organic Tomatoes that I know you all are going to love!
Check out the full product line here. They are so convenient because they come in shelf-stable BPA-free cartons, that can be stored in your pantry for up to 18 months! And the chemical-free process they use to steam and peel the tomatoes really makes the difference in the flavor.
As much as I would always love to have all the time in the world to knead pizza dough from scratch and home-made pizza sauce, I don’t! So these pita pizzas with purchase sauce are just what I need this month!
Thanks so much for reading! If you make these 20 minute Zucchini Ribbon Pita Pizzas please let me know by coming back by and leaving a comment or rating or tag me on social media.
Do you time block?
How do you stay on top of your to-do list?
Do you find that spring is a busier-than-normal time of year for you?
What would you make with these Pacific Foods Organic Tomatoes?
These 20 minute Zucchini Ribbon Pita Pizzas are a super fast, vegetarian weeknight meal that is also kid friendly. They will be making a regular rotation throughout zucchini season!
- 4 6-inch pita breads, whole grain if desired
- 2/3 cup Pacific Foods Organic Tomato Sauce
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 small zucchini, cut into ribbons with a vegetable peeler
- ½ cup crumbled mild feta cheese, preferably goat feta
- 2 teaspoons chopped fresh oregano
- Freshly ground black pepper
- Arrange oven rack in the bottom third of the oven. Preheat oven to 425 degrees F.
- Lay pita breads on a large rimmed baking sheet lined with parchment or foil. Spread tomato sauce over the pitas, leaving edges clean and dividing the sauce evenly. Top with mozzarella cheese. Divide the zucchini ribbons over the cheese. Top with feta, dividing evenly. Sprinkle with oregano and pepper.
- Transfer the baking sheet to the bottom rack of the oven and bake until the cheese is melted and the pitas are browning along the edges, 7 to 10 minutes.
- Calories: 311
- Sugar: 2 g
- Sodium: 818 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 17 g