In our household, there isn't much we haven't tried with venison. It's just about the only red meat we eat. So now that summer is in full swing, our garden is starting to take off providing us with many of our favorite summer vegetables, especially the zucchini. In this dish, we simply combine the two and add a twist making a delicious pizza using a halved zucchini instead of dough. Slice your zucchini's about ¼- to ½-inch thick in long strips. Be sure to add a little olive oil to the pan or they might stick. Add a little salt to the zucchini and allow the strips to bake at 425 degrees until the zucchini is soft and tender, usually about 10 minutes. Remove the zucchini and lather on some pizza sauce along with whatever topping you like on your favorite pizza. In the picture, those zucchini pizzas have sliced black olives, hot garden peppers, sliced mushrooms, ground venison burger, and a few slices of pepperoni--all topped with enough mozzarella cheese to cover it and keep it together. From there, simply throw them back in the oven for another five to seven minutes or until the cheese melts. My wife loves to smother them in the remaining pizza sauce. I prefer to cover mine in cheap hot sauce and dip them in blue cheese salad dressing. Give it try, we love it!