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Serves 1
247 calories
44g carbohydrates
6g protein
3g fats


1 courgette

300ml of passata

1 tsp. of cayenne pepper

1 tsp. of paprika

1/2 tsp. of salt

1 1/2 tsp. of syrup 

1/2 tsp. of pepper

2 vegan sausage links, cooked & sliced

1/4 red onion, diced 

1/4 red pepper, diced

4-6 fresh basil leaves


1. Halve the courgette before taking a small spoon or melon baller and removing the innards, making sure to  leave a 1/4 inch around the edges of the vegetable.

2. Prepare the sauce by adding the passata, cayenne, paprika, salt, syrup and pepper to a saucepan and simmer on low heat for 20-30 minutes. If you want, you can opt to use a readymade tomato sauce and it'll save you some extra time in meal prep.

3. In a seperate pan, fry the sausages for 8-10 minutes to gently brown.

4. Next, get your vegetable toppings ready! I've added diced onion & red pepper to mine!

5. Assemble the boat by adding the sauce, grated cheese, sliced sausage, vegetable toppings and basil leaves to the courgette before placing on a lined tray and baking in the oven at 190 degrees / gas mark 5 for 15-20 minutes until the cheese is melted and lightly browned.

6. Serve your dish and enjoy immediately, seasoning further with a sprinkle of oregano and paprika to preference. 

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