Courgette / Zucchini Pizza Boats

I don't recommend sailing on a courgette pizza boat but eating them, excellent idea! For pizza's with a difference, why not use courgettes / zucchini as your base. Just halve and roast fresh courgettes before loading them with your favourite pizza toppings, such as chorizo, creamy mozzarella and fresh basil. These tasty courgette pizza boats are ready in 30 minutes. They could even be served at a kids pizza party, too ... now that would be different!

Ingredients:
Serves Four
4 medium courgettes/zucchini
1 tbsp. olive oil
75g diced chorizo
2 cloves garlic, crushed
335g cherry tomatoes, halved
1 tbsp. tomato purée
1 tsp dried mixed herbs
150g ball mozzarella, torn into small pieces
28g fresh basil, roughly torn

Method:

1. 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.
2. 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 purée and 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.
3. 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.

Each serving provides :
8.3g carbohydrate 3.6g fibre 14.1g protein 15.0g fat

Basil is a versatile and widely used aromatic herb. Basil is an annual plant that is easy to grow from seed but is very sensitive to cold. The plant grows well in warm climates and is widely used throughout southern Europe, particularly the Mediterranean, and in many parts of Asia. There are numerous species of basil; some have scents reminiscent of pineapple, lemon, cinnamon or cloves; others have beautiful purple leaves. The variety called holy basil (tulsi) is an essential part of an authentic Thai curry. In Mediterranean regions, basil and tomato is a classic combination. Pesto, made from basil leaves and pine nuts, with parmesan or pecorino cheese and olive oil (traditionally pounded together in a mortar and pestle – the latter lends pesto its name) is another classic dish

Hope you may give these 'pizza's' a try soon, especially if you are fortunate to grow your own courgettes ... why not keep this recipe suggestion in mind!

From an original idea here

All the best Jan