I know it’s still August, but I feel like being in between two seasons already. I still long for the warm days and nights, the light summer feeling, and all the summer produce, but at the same time I’m already cooking up warming foods and looking up to low-key hangouts at home with friends and some much needed daily routine and structure in daily life. But I do really hope that the next two weeks would be all sunshine and heat, as our wedding is in two weeks and I wouldn’t mind the weather being pretty!
Along with our wedding coming up and the changing of the seasons, I’ve been making lots of simple meals with plenty of vegetables. I’m not on a ‘wedding diet’, but I feel like eating things that are light, nourishing and super fresh to make feel good and balanced. I’ll probably be making more freshly pressed juices and green smoothies as the day gets closer, but I’m also trying to keep things relaxed and stress-free and focus on sleeping well, moving my body and enjoying the last bits of the journey. If you’ve got any tips on how to keep your cool till the altar, please do share! Just in case I get a few bridezilla moments :)
I’ve been busy with a bunch of client work lately, making recipes and shooting some photos, and it’s been great to get all my creativity flowing in the kitchen. I made these zucchini pizza bites this week for a Finnish site called Puhtaasti kotimainen but as they were so good – and über simple! – I thought I’d add it to the archives here too. I’m kind of obsessed with zucchini at the moment and eat it daily, so these pizza bites gave a nice variation to my routine. As said, these are super simple, you’ll only need a few ingredients and they’re a crowd-pleaser too. So I hope you enjoy them as much as I (and my man did)! xo
Zucchini Pizza Bites
makes 10 to 12 small pizza bites
1 large zucchini
about 10 cherry tomatoes
1 ball of organic mozzarella di bufala
1 cup organic crushed tomatoes (or tomato paste)
fresh basil & oregano, finely chopped
sea salt & black pepper
1. Preheat the oven to 400°F / 200°C. Rinse the zucchini and cut into about 10 to 12 thick rounds. Arrange the rounds onto a baking tray covered with parchment paper and brush with olive oil. Bake for about 5 minutes, until slightly tender.
2. In the meanwhile, cut the cherry tomatoes into slices and torn the mozzarella into small pieces. Take the zucchini rounds out of the oven and top with a spoonful of crushed tomatoes, a few pieces of mozzarella and a couple cherry tomato slices. Top with the chopped herbs and season with salt and black pepper. Bake for about 10 minutes, until the cheese has melted and the zucchini has softened. Serve warm as it is, or for example with a green salad, and enjoy!
For more inspiration, follow me on Instagram and tag photos of my recipes with #tuuliablog so I can see!