A nice way to prepare courgettes, also the leftover ones from other preparations. We’ve garnished them as mini-pizzas. They are perfect as antipasto.
They also are a fancy idea to spend some time cooking with your kids – and to convince them to eat vegetables as well.
Serves: 2 | Preparation time: 10 mins | Cooking time: 15 mins
- Grated Mozzarella & Cheese mix: to taste
- Cherry tomato: 3-4
- Courgette: 1
- Oregano, dried: to taste
- Black olives: 3-4
- Anchovy fillets in olive oil: 2
- Extra virgin olive oil (EVOO): to taste
- Salt: to taste
Pre-heat the oven to 180°C / 350 F / Gas Mark 4
Chop anchovy fillets after having desalted them by rinsing them under running water then dried with kitchen paper.
Dice tomatoes. In a bowl mix them with Evoo, a pinch of salt and of dried oregano.
Tip: whether you decide to use fresh tomatoes or tomato sauce, they both will cook directly in the oven, thus you neededn’t cook it before.
Slice courgette about 1 cm thick, place them on an oven tray lined with baking paper. Brush each slice lightly with olive oil and a pinch of salt. Pre-baking them for 5 mins to 180 C.
Take off them from the oven – don’t turn it off – garnish each slice with cheese and tomatoes, anchovies, black olives and dried oregano or alternating ingredients as you prefer.
Put them back to the oven and bake 10 mins further.