Zucchini pizza

Ingredients for 2 servings:

• 350 g zucchini
• 1 egg(s)
• 2 tbsp Gouda, mild, light, grated
• 1 pinch(s) nutmeg
• 400 g eggplant(s)
• 1 tbsp rapeseed oil
• 1 tbsp, heaped tomato paste
• 1 tbsp sunflower seeds
• 1 tbsp sesame seeds
• 100 g cream cheese, reduced fat
• ½ lemon(s)
• 2 cherry tomatoes
• ½ onion(s)
• 2 tbsp Pesto Genovese
• chili powder
• Thyme
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

vegetarian, low-carb

Preheat the oven to 200°C fan/convection oven. Spread the washed and grated zucchini on a clean kitchen towel and sprinkle with a pinch of salt. After 10 minutes, squeeze the well-streaked grated zucchini into the kitchen towel until no more liquid comes out. Mix the zucchini with the egg, grated cheese, and a pinch of nutmeg and form into two round flatbreads on a baking sheet lined with baking paper. Bake in the oven on the second rack from the bottom for about 25 minutes. In the meantime, cut the eggplant and onion into sticks and roast them in a pan with the oil. Add the tomato paste and chili powder and roast them. Add more salt to taste. In another pan, roast the sunflower seeds and sesame seeds until lightly browned. Mix the cream cheese and the juice of half a lemon and season lightly with salt and pepper. Finally, dice the tomatoes. Top the zucchini pizza with cream cheese, eggplant mix, and tomatoes. Dollop the pesto over the pizza and sprinkle with the seeds.