Courgette slices act as a pizza base in this quick and easy gluten free recipe. I cook these 'pizzas' on a charcoal barbecue, but a gas barbecue or oven grill would work just as well.
Wow...just wow! I don't have a grill, so I sliced the zucchini (and a yellow squash I had) into "planks" and lined them up on an oiled cookie sheet. Then I topped it with my toppings - tomato sauce, green and yellow bell peppers, Roma tomatoes, mushrooms, and red onion. Then I sprinkled it with feta cheese (all I had on hand) and some grated mozzarella. Sprinkled the whole thing with salt and pepper, then oregano, and tossed it in the oven for about 20 minutes on 350. Sprinkled some basil on top and parmesan cheese when it came out and it was absolutely divine. What a great way to use summer veggies. Tasty and pretty. Definitely a keeper. Thanks! - 30 Apr 2013 (Review from Allrecipes US | Canada)
Sliced them 1/4 inch thin, put them on a baking sheet and into a 400 oven for about 12 minutes. May try a higher temperature next time, but these were delightful! - 27 Aug 2012 (Review from Allrecipes US | Canada)
I recently stopped eating meat and wheat, and this was the perfect substitute for a good pizza! Can make with any sort of topping! It was so quick and simple, will sure to be a favorite around here! - 15 Aug 2012 (Review from Allrecipes US | Canada)