I made this one up as an option for vegetarians when I was working at a place that had a schnitzel night once a week. It has since become one of our favourites for those days when you don't feel like a meal including meat.



  • 1 sm. onion, diced

  • 1 sm. capsicum, diced

  • 400 ml. peeled and diced fresh or canned tomato

  • 1 clove garlic, crushed

  • 1 dsp. finely chopped oregano

  • 1 dsp. finely chopped sweet basil

  • salt and pepper


  • 2 x 3cm. thick slices butternut pumpkin

  • 1/2 cup grated tasty cheese

  • 1/2 cup grated mozzarella cheese

  • grated parmesan to taste


  • 1.

    Steam pumpkin until barely cooked and allow to cool.

  • 2.

    In a med. pan, heat a little olive oil until warm over a low heat.

  • 3.

    Add onion, capsicum and garlic and allow to sweat until soft.

  • 4.

    Add a little water if necessary.

  • 5.

    Add tomato, and herbs and simmer slowly for half an hour.

  • 6.

    On a baking tray, place pumpkin and spread sauce out over top, going right to the edges.

  • 7.

    Top with the mixed cheeses, place under a hot grill and cook until golden brown.


I usually make a big batch of the sauce and store it until required. It makes a nice pasta sauce as well. I've also found that it's a good idea to scrape a shallow dip on the surface of the pumpkin as there is no breadcrumbs for the sauce to adhere to and it tends to slide off.

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Posted by Philippa WightmanReport
Am definitely going to try this, but (being me) am thinking I might actually roast rather than steam the pumpkin. Love the concept, will let you know how the roasted versus steamed ends up. Thanks for posting Dave!