Topped Summer Squash - Eggplant and Zucchini
Veggie lovers unite! This delicious dish of roast zucchini and eggplant topped with tomato sauce and cheese can be used as a side dish or pizza base alternative for your gluten free friends.
Cast Iron Pan
Serves 2 as a side
1 zucchini, halved lengthways
1 eggplant, halved lengthwise
8 tbsp classic pizza sauce
2.8oz (80g) mozzarella or cheddar cheese, shredded
2tbsp Olive oil
Handful fresh basil, roughly chopped
Black pepper, to taste
For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavors in the other ingredients used here.
Add a little olive oil to your Cast Iron Pan and place inside the oven to warm up.
Once the pan is warm, add the two halves of the zucchini, top generously with half the tomato sauce and half the cheese of your choosing and half the roughly chopped basil. Drizzle with olive oil and return the pan to the oven. Cook for about 3 minutes or until the cheese is nice and bubbly, turning halfway through the cook. Remove the zucchini from the pan and set aside. Repeat the cook for the eggplant halves.
Once cooked, season with black pepper to taste. Slice diagonally to share with friends!