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.