COLLECT
A MEALNo one will ever guess the secret that makes this mix-easy
cake super moist (surprise: It’s zucchini!)
Garden veggies, sharp Parmesan and melty fontina cheese
top refrigerated dough for an irresistible thin-crust delightTomato and Zucchini
Sheet Pan Pizza
Servings: 16. Active time:40 min. Total time: 1 hr., 15 min.
Calories: 294 Protein: 4g Fat: 15g (7g sat.) Chol.: 36mg Carbs.: 41g
Sodium: 248mg Fiber: 2g Sugar: 28gServings: 6. Active time: 20 min. Total time:40 min.
Calories: 275 Protein: 13g Fat: 11g (6g sat.) Chol.: 32mg Carbs.: 30g
Sodium: 720mg Fiber: 2g Sugar: 4gBalsamic Peach and
Prosciutto Bites
In small pot, combine
balsamic vinegar and sugar;
Over medium-high heat,
bring to a boil. Cook, stirringOur easy-to-make balsamic syrup balances the flavors of
salty pork and sweet fruit in this summery starter. Want it on
the table even faster? Substitute storebought balsamic glazeServings: 6. Active time: 25 min. Total time:40 min.
Calories: 88 Protein: 5g Fat: 2g (0g sat.) Chol.: 12mg Carbs.: 13g
Sodium: 451mg Fiber: 1g Sugar: 11goccasionally, until reduced
to a thick syrup (about^1 ⁄ 4 cup),
13 –15 min; cool.(^) Meanwhile, cut each peach
half into 4 wedges. Cut or
tear prosciutto slices in ha lf
lengthwise to make 24 pieces
total. Wrap each peach wedge
in 1 piece of prosciutto; trans-
fer to serving platter. Drizzle
peaches with balsamic syrup.
Garnish with mint.
Chocolate Bundt
In small pot, combine sugar,
2 mint sprigs and^1 ⁄ 2 cup
water; over medium heat,
cook, stirring occasionally,
until sugar dissolves, about
3 min. Remove from heat;
let sit until flavors blend,
5–7 min. Strain; cool.
(^) In large pitcher, combine
mint simple syrup, wine,
brandy and sliced strawber-
ries. Cover and chill at least
4 hrs. or overnight. Add
soda. Divide sangria among
wineglasses; garnish with
fresh mint sprigs. Serve
immediately.
Servings: 6. Active time: 20 min. Total time: 4 hrs., 20 min.
Calories: 269 Protein: 1g Fat: 0g (0g sat.) Chol.: 0mg Carbs.: 38g
Sodium: 12mg Fiber: 1g Sugar: 34g
package directions with eggs,
oil and^1 ⁄ 2 cup water. Stir in
zucchini and reserved chips.
Transfer to pan. Ba ke until
pick inserted into center
comes out with moist crumbs
clinging, 35 min. Cool.
Transfer from pan to rack;
cool. In microwave-safe bowl,
microwave remaining^3 ⁄ 4 cup
mini chips in 15-sec. intervals,
stirring, until melted. Stir in
1–2 Tbs. water until smooth.
Spoon over cake. If desired,
repeat with white chocolate
chips. Garnish as desired.
Heat oven to 400°F. Thinly
slice zucchini lengthwise.
Coat rimmed baking sheet
with cooking spray. Unroll
dough onto sheet; stretch to
edges. Bake until bottom is
golden, 8–9 min.; flip. Top
with ha lf of each cheese, zuc-
chini, onions, fennel seeds,
salt and pepper, then remain-
ing fontina. Bake until crust
is golden brown, 11–12 min.
Top with remaining Parmesan
cheese and basil leaves.
34 8/12/19^ Woma n’s World
Very Berry Sangria
Adding cherry brandy to the combination of red wine and
strawberries gives this drink an extra fruity kick—and a
splash of citrusy soda makes it sparkle
So easy, so delicious!
1 ⁄ 2 cup balsamic vinegar
1 Tbs. sugar
3 ripe peaches, halved
and pitted
1 (3–4 oz.) pkg. sliced
prosciutto
Fresh mint leaves
1 ⁄ 2 cup sugar
2 sprigs fresh mint +
additional
1 (750 ml.) bottle red wine,
such as Merlot
1 ⁄^2 cup cherry brandy
1 pint strawberries,
trimmed and sliced
(about 2 cups)
1 (12 oz.) can lemon-lime
soda, chilled
11 ⁄^4 cups mini chocolate chips
1 (15.25 oz.) pkg. devil’s
food cake mix
3 eggs
1 ⁄ 3 cup oil
2 cups grated zucchini,
squeezed dry
3 ⁄ 4 cups white chocolate
chips (optional)
1 small zucchini
1 (11 oz.) tube refrigerated
thin-crust pizza crust
1 cup grated fontina
cheese
1 cup grated Parmesan
cheese
1 ⁄ 2 cup thinly sliced red
onions
1 tsp. fennel seeds,
crushed
1 ⁄^4 tsp. salt
(^1) ⁄ 4 tsp. pepper
3 ⁄^4 cup fresh basil leaves
(^) Heat oven to 350°F. Coat
10-cup Bundt pan with cook-
ing spray. Toss^1 ⁄ 2 cup mini
chips with 1 Tbs. cake mix;
reserve. Prepare remain-
ing cake mix according to