Note: Try to choose the straightest courgettes you can find so that they can stay afloat/ stay upright.

Preheat the oven to 180°C

• Start by slicing the courgettes lengthways down the centre to give two half-moon/ boats. Use a spoon to remove the fleshy part of the courgette which will form the hollow area for the filling to go in.
• Grease the pan with 1 tsp of olive oil to prevent the bottom of the courgettes from sticking. Place the hollow courgettes onto the baking tray and fill each of the ‘pizzas’ with the tomato sauce.
• Firstly layer the pepperoni & then the cheese (although this is a matter of preference)! To ensure the cheese doesn’t release too much moisture, squeeze the mozzarella ball over the sink to release the water. Top with a sprinkle of dried oregano & jalapeno peppers. The spicier you can handle, the more you add. Pop in the oven for 15 minutes, until the sides of the courgettes have softened and the cheese crisps up nicely.
• Serve with a rocket side salad dressed in olive oil. Add some extra chilli flakes if you need any added spice and some optional chopped basil if you have any.