Converted the tail of an enormous zucchini into a topping on this week’s pizza. Grated enough zucchini to make two large handfuls and tossed with 2 teaspoons of salt. Allowed the strands to drain for a half hour, and then rinsed and spun them in the salad spinner. Tossed the zucchini with equal volumes of grated provolone and finely sliced ham, a teaspoon of powdered, dried sumac and a clove or two of garlic filed on the microplane. Spread this mixture over a partly cooked, white pizza base, sprinkled with a small handful of pine nuts, then baked for another 15 minutes at 200°C until the cheese and nuts were golden.
Zucchini for the Teacher