I accidentally made this amazing recipe last week during my reading break. I wasn’t quite sure how it would turn out but it ended up being delicious! Best part? It was so easy to make, with just a couple of ingredients but so flavorful at the same time!
2 large zucchinis, cut lengthwise
1/2 can tomato paste, preferably unsalted
2 Tbsp nutritional yeast
Soy, almond or rice milk (unsweetened)
Dried oregano, basil and/or rosemary
1/2 cup cherry tomatoes, halved
1/3 cup chopped mushrooms
Preheat oven at 180ºC. Start by cutting the zucchinis lengthwise and with a spoon remove the seeds, leaving a hollow space to fill with your toppings. Put zucchini slices on a cookie sheet with parchment paper and reserve.
On a small bowl, mix tomato paste, nutritional yeast, sea salt, pepper and herbs. Add milk as needed, until you have a very creamy consistency and the paste has double in quantity.
Spread sauce on each zucchini and top with tomatoes and mushrooms. Sprinkle with dried oregano and nutritional yeast. **You can also add cashew cheese.
Bake for 25-35 minutes until zucchinis are soft and veggies on top look cooked. Make sure not to over-cook them!
Remove from oven, sprinkle with pumpkin seeds and serve!
They really taste amazing! The sauce and toppings, plus the herbs, give you a real feeling of eating pizza, but just a healthier, low carb/low fat version! Delicious, healthy and super easy to make!
Video recipe with step-by-step: