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The ‘not-quite’ pizza ‘courg-izza’

So I walk into the gym yesterday (Marlborough Fitness & Performance Centre)

It’s about 715am 

^^^ I’m there. Which is the hardest part, right? Granted, I’m still rubbing the sleep out of my eyes. But, I’m there.


And the owner (Steve)…


Points in the corner


Saying: ‘you better take it before it goes’


What was I expecting?


Maybe a dumbbell?


Or one of them Bosu balls (they’ve pretty much died a death, haven’t they?)


But, no.


It was either a giant courgette 


OR


A marrow


^^^ I’ll leave you to debate that one…


A very generous member had left some there for other members to take.


The member even left recipe ideas.


Like Courgetti (spiralised courgette)


^^^ Which is awesome by the way!


So, whoever you are…I thank you!


But having recently been to Rome…


I was craving something more like…PIZZA!!


So, I went for…


Courg-izza? (Serves 2)


Ingredients:


* 1 Marrow (or if you’re immature…1 courgette)

* 90 g cheese (I went cheddar…because it was just ‘there’ in the fridge) 

* Chopped tomatoes / passata (around 250g)

* Toppings: I went for mushrooms, chicken, and a bit of fresh chilli (as well as the cheese, obviously)

* Salt and pepper to taste


Method:



1) Pre-heat your oven to 200C


2) Cut the courgette in half and roast for about 20 – 25 minutes


3) Meanwhile, prepare your toppings and simmer your tomato based sauce


4) Scoop out the middle of the courgette (Save it for later, eat it, give it a bit to your dog…whatever)


5) Pour your tomato sauce into the courgette


6) Add the cheese and toppings


7) Return to the oven for another 20 minutes or until the cheese is brown (or you’re just so hungry you don’t want to wait any longer like I did)

Courg-izza
8) Serve and enjoy (perhaps with a little side salad…if you really need any more veg with this meal!)


Nutrition per serving:


Protein: 20 g

Carbs: 10 g

Fat: 16 g


Let me know how you get on!


Matt