Method
Pre heat the oven to 190⁰C
Line a shallow baking tray or pizza tray with baking paper
Place the grated courgette into a mixing bowl, whisk the egg and add to the courgette along with ¼ of chopped mozzarella; mix well. Pour the mixture onto the tray and bake for about 15 minutes, or until pale and golden in colour
Remove from the oven, leaving on the baking paper, lift off the tray and leave to cool
Turn the oven up to 220⁰C
Spread the passata over the courgette base (as you would a pizza base) then top with mozzarella cheese and prosciutto. Bake until cheese is bubbling. Sprinkle with rocket. Cut into wedges and serve
Other nice bits to add.....
Sprinkle tomato passata with some chilli flakes
Add some chopped sweet red pepper and fresh basil for extra flavour
Nutritional Bits n’ bobs
- Courgette is a very low calorie vegetable. It’s a good source of folic acid, vitamin A, vitamin C and potassium which is good for electrolytes
- Eggs are an excellent source of quality protein that is easily digested by the body. They contain the right kind of fats and are rich in Choline which is important for brain and nervous system health
