Zucchini and Almond Pizzette with Garlic Prawns (gf) » Dish Magazine
For a great finger food option you can make these zucchini bases even smaller and serve them topped with just one prawn.
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Ingredients
- 3 medium zucchini, grated
- 1 teaspoon salt
- ½ cup ground almonds
- ½ cup freshly grated parmesan
- 1 teaspoon ground cumin
- 1 clove garlic, crushed
- 1 large egg, size 7, beaten
- sea salt
- ground pepper
- olive oil
- 2 cloves garlic, crushed
- 12 large raw, peeled, tail-on prawns
- ¼ cup sliced piquillo peppers
- good handful baby spinach leaves
- basil pesto, to drizzle
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