I’m not a fan of courgette ON pizza – but I am a fan of courgette UNDER pizza! The only downside to these delicious things is that if you’re cooking for one, you need to make 6 and reheat three of them, but is that really a downside?
Also as a side point, I purchased this entire meal from my local Netto – this post is in no way endorsed by them, but the courgettes, mushrooms. meatballs, sauce and the mozzarella are all from our Scandinavian yellow friends. And it only came to £7 or something. Sadly, two days later, they shut the Netto down, so there goes my chances of repeating this recipe again!
Of course, if you’re in less of a rush you could make the sauce yourself (soften a shallot and some garlic in olive oil, add a jar of passata, cook down for 20 minutes into a thick rich sauce…) but I was strapped for time. I actually really hate canned tomato sauces but this one was quite pleasant and did shave down the cooking time.
You could make your own meatballs too, or use this recipe to use up any left over ones. If you’re veggie obviously you can leave them out or replace with Quorn perhaps.
Anyway, don’t they look delicious? They tasted delicious too, really convincingly pizza-y which is probably down to the mozzarella and sauce situation. They’re probably not great for you with the amount of cheese I used but largely, they’re probably better for you than pizza.
Stuffed Courgette Meatball “Pizzas”
- 3 large courgettes
- 1/2 jar tomato sauce (or make your own)
- Around 10 ready made pork meatballs, chopped into small pieces
- 5-6 mushrooms
- Mozzarella cheese
- Olive oil for frying
Preheat your oven to around 200c. Wash your courgettes and cut them in half, keeping all the end parts on (it’s always my instinct to top and tail but this will mean your sauce falls out!). Using a sharp knife, trace around the ‘innards’ of the courgette so its easier to lever out. Get a teaspoon or melon-baller and start scooping those insides out. You can reserve them in the fridge for a few days and then chop up and add to sauces if you don’t like waste, or just throw them away if you’re not going to use them.
Next, chop your mushrooms finely and cook in a little oil. This is completely optional, I just love mushrooms. Once they’re cooked add the mushrooms, chopped meatballs and tomato sauce and heat through so the meatballs get piping hot. Spoon some of the mixture into each courgette and place in a snug baking tray. Sprinkle with cheese and pop in the oven for a good 30-40 minutes, until the courgettes are soft.