Courgette Challenge – Pt 2: Courgette Potato “Pizza”

Posted on 16th August, by Jenn Connor in News, Recipes. No Comments

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


– 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


  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.

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