Courgette Pizza Boats
These tasty courgette pizza boats are ready in 30 minutes and are perfect for a kids' pizza party, too
Ingredients
- 4 courgettes/zucchini
- 1 tbsp Olive oil
- 2 cloves garlic crushed
- 200 g passata
- 200 g cherry tomatoes halved
- 75 g chorizo diced
- 1 tsp dried mixed herbs
- 150 g mozzarella sliced
- 6 button mushrooms thinly sliced (optional)
To Garnish:
- 30 g Fresh basil leaves
- 1 red chilli halved and sliced (optional)
Instructions
- Preheat the oven to 200°C/fan 180°C/gas mark 6. Halve the courgettes lengthways. Scoop out the seeds using a teaspoon and roughly chop them. Place the courgette halves on a roasting tray, brush with the oil and bake for 12-15 minutes, until just soft.
- Meanwhile, add the diced chorizo to a medium saucepan over a medium heat and cook for 3-4 minutes, until golden and the oil has started to release. Add the garlic and cook for a further minute. Add the courgette seeds, tomatoes, tomato passata, mushroom slices if using and the dried herbs with seasoning and simmer for 5 minutes with the lid on, until the tomatoes have softened and burst slightly. Remove the lid and cook for a further 5 minutes until thickened. Stir through half the basil.
- Preheat your grill to the highest setting. Divide the tomato mixture between the roasted courgettes and top with the mozzarella. Place under the grill for 3-4 minutes, until the mozzarella is melted and golden. Top with the remaining basil and divide between 4 plates to serve.
Notes
NB: to reduce the heat of the chilli de-seed it before slicing.
Nutrition
Calories: 275kcalCarbohydrates: 16gProtein: 17gFat: 17gSaturated Fat: 7gFiber: 4gSugar: 10g
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