BROCCOLI ‘PIZZA’ WITH ZUCCHINI

PREP + COOK TIME 1 HOUR 15 MINUTES SERVES 4

1kg broccoli, cut into florets

¼ cup (30g) coarsely grated cheddar 1 egg, beaten lightly

¾ cup (60g) coarsely grated parmesan ½ cup (130g) tomato passata

2 small zucchinis (180g), sliced thinly

into ribbons

1 cup fresh basil leaves

1 fresh small red (serrano) chilli,

sliced thinly

100g buffalo mozzarella, torn roughly 1 tablespoon olive oil

1 tablespoon finely grated lemon rind

or thin strips

1 tablespoon lemon juice

1 Preheat oven to 200°C/180°C fan. Line two oven trays with baking paper; mark a 22cm round on each sheet of paper, turn paper over.

2 Process the broccoli until finely chopped. Transfer to a microwave-safe bowl, cover with plastic wrap; microwave on High (100%) for 12 minutes or until tender (you can steam the broccoli instead, but don’t boil it as this will make the crust too soggy). Drain. When cool enough to handle, place broccoli in the centre of a clean tea towel; gather the ends together, then squeeze out as much excess moisture as possible.

3 Place broccoli in a large bowl with cheddar, egg and ¼ cup of the parmesan; stir to combine.

Season. Divide broccoli mixture between trays; spread mixture inside the marked rounds, smooth the surface. Bake bases for 25 minutes or until golden.

4 Spread the bases with tomato passata, then top with half the zucchini and half the basil leaves, the chilli, mozzarella and remaining parmesan. Bake for 20 minutes or until golden and crisp. 5 Meanwhile, combine oil, lemon rind, lemon juice, remaining zucchini and remaining basil in a medium bowl; season.

6 Serve ‘pizzas’ topped with zucchini and basil salad.