Zucchini pizza alla Margherita

Ingredients for 6 servings:

• 800 g zucchini
• 125g mozzarella
• 200 g tomato(s), pureed
• 6 tbsp extra virgin olive oil, cold squeezed
• salt and pepper
• e.g. oregano, shredded
• n. B. Basil for garnish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Pizzette di zucchine alla Margherita

Cut off the tops and bottoms of the zucchini. Cut the zucchini into 1 cm thick slices. These slices must now be grilled. To do this, either place a sheet of aluminum foil on a baking sheet, arrange the zucchini on it, brush with about 3 tablespoons of olive oil, and grill in the oven with a grill on the highest setting until browned. Or place the zucchini slices in a grill pan, brush with olive oil, and cook at medium temperature until they are slightly translucent on the inside, turning once. After grilling, place the zucchini slices on a sheet of aluminum foil. Meanwhile, cut 125 g of mozzarella into cubes of about 5 mm in size. In a bowl, mix 200 g of passata, 3 tablespoons of olive oil, a pinch of oregano, salt, and pepper. Spread this sauce evenly over the zucchini slices. Arrange the mozzarella cubes on top and bake in the oven at 200 °C for 5 minutes. Garnish each zucchini slice with half a basil leaf and serve warm or cold as an appetizer. You can expand this basic recipe with additional ingredients, just like you would for a pizza.