Zucchini Pizza
Now that it’s Autumn in Queensland I fancy something different for lunch. Something slightly warming and nourishing. So today it’s zucchini pizza. I get to put my favourite toppings on top of a healthy base. It’s quick, easy and tasty. In fact, it’s so easy that I won’t give you a list of ingredients. Dish it up with some chicken and salad and you’ve got yourself an enticing lunch.
I simply halved 2 zucchini lengthways and to be honest, mine were a bit on the slender side so I recommend you go for big fat ones. Then I scooped out the seeds in the middle, need to think of a use for them! In the cavity of 2 of them I spread avocado and topped it with sundried tomatoes and goats’ fetta cheese. The other 2 were filled just with tuna and roasted red pepper.
Of course you can add pretty much whatever you like, for example – tomato base topped with mushrooms, anchovies and parmesan. Or maybe a Hawaiian version with nitrate-free ham and pineapple on top of a tomato base. Could be a great way to get your kids to eat extra veggies at snack-time.
Bake in an oven for about 10 minutes at 170C or if you prefer, under a low grill until it looks cooked through.