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Zucchini Pizza Boats
If you’re looking for a fun, quick, super tasty & healthy meal to incorporate into your dinner rotation – this recipe is for you! I was a bit skeptical about trying this recipe out, but I thought there’s no harm or wasted time in testing them out. Boy, was I pleasantly surprised how satisfying & successful these veggie pizzas were!
What’s so great about these boat-shaped pizzas? You’re getting your daily veggie intake in, in the form a pizza! What’s not to love? Also, they only take about 15 minutes to bake, so you’ve got an amazing weeknight meal for the entire fam in a total of 30 mins! Those busy, hectic workdays just got a whole lot simpler & better!
The beauty of this recipe is how easy they are to customize. Everyone in the fam can create their very own personalize zucchini boat! Here are a few topping ideas to consider:
Mini Pepperonis (I used turkey pepperoni for a healthier version.) *If you can’t find the minis, go ahead & cut them into smaller pieces…Voila!
- Turkey Sausage
- Diced Chicken
- Mushrooms
- Bell Peppers
- Olives
- Tomatoes
- Spinach
- Ham
- Pineapple
- The possibilities are endless!
Tips:
- If your vegetables contain a large amount of natural moisture (like tomatoes or spinach) sauté them first until tender so that most of the liquid has been cooked out, then top your zucchinis & bake.
- To easily remove the center of the zucchini, use the tip of a small spoon or a melon baller.
Zucchini Pizza Boats
If you’re looking for a fun, quick, super tasty & healthy meal to incorporate into your dinner rotation – this recipe is for you! I was a bit skeptical about trying this recipe out, but I thought there’s no harm or wasted time in testing them out. Boy, was I pleasantly surprised how satisfying & successful these veggie pizzas were!
Ingredients
- 6 small zucchinis
- 1 Tbsp olive oil
- 1 clove garlic (finely minced)
- Salt & ground black pepper (to taste)
- 1 cup marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/3 cup finely shredded parmesan cheese
- 1/2 cup mini pepperoni slices (I used turkey pepperoni)
- 2 Tbsp chopped fresh oregano
Instructions
- Preheat oven to 400 degrees.
- Line a large rimmed baking sheet with parchment paper & set aside.
- Cut each zucchini into halves lengthwise & gently scrape out seeds. Tips: (If they don’t lie flat trim a thin portion from bottom so that they lie mostly flat. Also, to easily remove the center of zucchini, use the tip of a small spoon or you can use a melon baller.)
- Pat insides of cut portion dry with paper towels. Align on prepared baking sheet.
- In a bowl, stir together olive oil & garlic then brush lightly over tops of zucchini. Sprinkle with salt & pepper to taste (I omitted the salt).
- Spoon in a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges uncoated.
- Sprinkle tops evenly with mozzarella cheese then with parmesan cheese. Top with pepperoni slices (placing them more near centers as the cheese will melt & spread).
- Bake in preheated oven 12 – 18 mins (bake time will vary depending on how thick your zucchini are & how crisp/tender you want them. You want the zucchini to be tender so that it’s pleasant to chew but not so mushy that it falls apart.)
- Remove from oven & sprinkle with chopped fresh oregano. Serve warm & Enjoy!
Notes
Tips:
- If your vegetables contain a large amount of natural moisture (like tomatoes or spinach) sauté them first until tender so that most of the liquid has been cooked out, then top your zucchinis & bake.
- To easily remove the center of the zucchini, use the tip of a small spoon or a melon baller.
Nutrition
Calories: 186kcalCarbohydrates: 12gProtein: 11.3gFat: 10.4gSaturated Fat: 5.1gCholesterol: 30mgSodium: 547mgFiber: 3gSugar: 5gCalcium: 293mg
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