Zucchini Pizza

I came across this idea the other day when I was trying to prepare a low carb meal for family members. I wanted to make pizza so I decided that a way to do this was through either using portabello mushrooms or zucchini as the "pizza base". I did make the "mushroom pizzas" on a seperate day however I completely forgot to take pics!!!! So apologies for that, but I will make it again soon as it was an absolute hit and really filling as well. 

For this recipe you will need: - 

(Serves 4) 

4 large zucchini (1 per person), cut length wise and the centre stems removed

Tomato paste 

Cherry tomato's 

Mozzarella cheese or cashew cheese (for the vegan option) 

Any veggies that you like, I used onion, olives, peppers 

2 cloves of garlic finely diced

Salt and pepper to taste

1 TBLS balsamic vinegar

2 TBLS olive oil

1 tsp Chilli flakes

Oregano to garnish 

Method: - 

Once you have cleaned your zucchini, place them into a ziploc bag. Add the olive oil, balsamic vinegar, chilli flakes,1 garlic clove (finely chopped), salt and pepper just to season and marinade this for a couple hours. If you planning ahead let it marinade overnight, it tastes even better. :) 

After you have marinated the zucchini for a couple hours, my suggestion is cook it in a preheated oven (180 degree celsius) for approx 10-15 minutes just until they are slightly soft. You still want it to have the crunch as it still needs to hold whatever else you use as toppings. Remove the zucchini and then top with tomato paste, veggies, chopped garlic clove and cheese. Garnish with a bit of oregano and pop into the oven or on top of the Barbeque until the cheese has melted. Serve hot and enjoy, kids will love this and so will your vegetarian and vegan friends and family. Much love as always CC :)