Courgette Challenge – Pt 2: Courgette Potato “Pizza”

Aug 16, 2013 | News, Recipes

This is our 2nd blog about how to use your wonderful courgettes!

This recipe is super simple and makes a nice light lunch or dinner. You can use any size courgette, though the smaller-medium ones hold their shape and crisp-up better. That said, I’ve used giant courgettes in this one before and the fact that they stay soft makes a nice contrast with the potatoes. In the end, it’s a matter of preference and what you’ve got to hand!

Courgette Pizza

Courgette Pizza

And if you haven’t seen them yet, be sure to check out Part 1 & Part 3 of the “Courgette Challenge” blog series. If you’ve got a recipe to share, do let us know!!

Breadless Courgette & Potato “Pizza

Ingredients

– 3-4 medium potatoes or 2 large ones, scrubbed
– 1 medium to large courgette
– 8 – 12 olives (any kind you like)
– Ricotta or mozzerella cheese
– Herbs (dried or fresh) – I like thyme, but basil, parsley, oregano or marjoram also work
– salt & pepper
– cooking oil

Instructions

  1. Preheat the oven to 200C
  2. Slice potatoes thinly, making little circlular discs & slice courgette in the same way
  3. Slice olives in half or quarters
  4. On a baking sheet, lay down some foil in a rectangular shape & brush with oil
  5. Layer on the potato slices, so they slightly overlap. Sprinkle or brush the potatoes with more oil + salt & pepper
  6. Layer courgettes on top of potatoes. Sprinkle or brush with more oil + salt & pepper
  7. Scatter the olive pieces and add spoonfuls of the ricotta or scatter with mozzarella
  8. Sprinkle the dried/chopped herbs

Heat on 200C for 15-20 minutes until potatoes are soft.