Name: Mini Zucchini Pizzas, 3 Ways
Yield: 45 minutes
Ingredients: 2 large zucchini squash, (sliced in 1/2 inch rounds); 1/4 cup finely grated parmesan cheese; fresh oregano and basil for topping; pesto, (grilled corn & bacon); 1/2 cup pesto, (I used a delallo open pesto I had here, but also use this arugula one!); 1 ear sweet corn, (grilled or roasted); 4 sliced bacon, (cooked and crumbled); 2 tablespoons unsalted butter; 1/2 red onion, (chopped); 1 tablespoon brown sugar; pinch of salt; 1/2 cup marinara sauce; 4 ounces blue cheese, (crumbled); 1 teaspoon italian seasoning; 1/2 cup marinara sauce; 4 ounces fontina cheese, (finely grated)