Ingredients

Serves 2

1 large zucchini, peeled
1 egg
100g grated light mozzarella cheese, plus extra
2-3 tbsp tomato passata
2-3 thin slices prosciutto
1 small handful rocket

Method

Preheat the oven to 190ºC. Line a shallow baking tray or pizza tray with baking paper.

Peel the zucchini, then grate into a mixing bowl. Whisk the egg and add to the zucchini. Add the grated cheese and mix well.

Pour the mixture onto the tray and bake for about 15 minutes, or until a pale gold colour.

Remove from the oven and, leaving on the baking paper, lift off the tray and leave to cool.

Turn the oven up to 220ºC.

Spread the passata over the zucchini base (as you would to a pizza base), then top with cheese, then prosciutto. Bake until the cheese is bubbling. Sprinkle over some rocket. Cut into wedges and serve.

 

Try a vegetarian version with your choice of roasted pumpkin, asparagus, capsicum etc.