1 small zucchini, thinly sliced
2 tsp olive oil
pinch dried oregano or picked fresh oregano leaves
1 gluten free flatbread or gluten free pitta bread
2 tomatoes, sliced
25g mozzarella, grated
1 small handful basil leaves
Serves - 1
Heat oven to 220C/200C fan/gas 7 and place a griddle pan over a high heat.
Toss the zucchini/courgette slices in a bowl with the olive oil, oregano and seasoning.
Lay the zucchini/courgette slices on the griddle and cook for a few mins each side until just tender.
Place the gluten free flatbread on a baking sheet and spread with the pasta sauce.
Arrange the zucchini/courgette slices on top, before scattering over tomato and mozzarella cheese.
Place in the oven and bake for 8 mins until cheese has melted and the gluten free bread’s edges are crisp.
Recipe adapted from: Good Food