Name: Zucchini Pizza Strips
Ingredients: 1 lg Zucchini; rinsed, ends trimmed; 1 md Tomato; cored, coarsely chopped; 1 md Carrot; grated; 4 Fresh basil leaves; cut into thin strips; 3/4 c Grated mozzarella cheese

The man who studies theology, and especially he who studies dogmatics, might watch carefully whether he increasingly does not think in the third rather than the second person. You know what I mean by that. This transition from one to the other level of thought, from a personal relationship with God to a merely technical reference, usually is exactly synchronized with the moment that I no longer can read the word of Holy Scripture as a word to me, but only as the object of exegetical endeavors. This is the first step toward the worst and most widespread ministers’ disease. For the minister frequently can hardly expound a text as a letter which has been written to him, but he reads the text under the impulse of the question, How would it be used in a sermon?

Helmut Thielicke

CATEGORY	CUISINE	TAG	YIELD
Dairy		Timesaving, Squash, Toddler foo	5	Servings

INGREDIENTS

1	lg	Zucchini; rinsed, ends trimmed
1	md	Tomato; cored, coarsely chopped
1	md	Carrot; grated
4		Fresh basil leaves; cut into thin strips
3/4	c	Grated mozzarella cheese

INSTRUCTIONS

1. Preheat oven to 400 degrees F
2. Cut the zucchini lengthwise into flat strips 1/4 inch thick. Bring 1/2
inch water to a boil in a skillet. Add the zucchini strips, cover and cook
for 3 minutes. With a slotted spatula, remove the strips to a baking dish
lined with foil.
3. Sprinkle the zucchini with tomato, carrot, and basil. Top each with some
cheese. Bake 20 minutes or until the cheese has melted. Let the pizzas cool
slightly before serving
Recipe by: Baby Let's Eat, p. 64-65 Posted to MC-Recipe Digest V1 #702 by
Diana Stephens <mdstephe@ix.netcom.com> on Jul 31, 1997

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