Zucchini Pizza Boats
All the flavors of pizza without the extra carbs from a heavy crust! This option is healthier yet still incredibly delicious, plus it's a great way to use up zucchini too.
Servings: 6 servings (2 halves per serving)
Ingredients
- 6 medium zucchini (2 1/2 lbs)
- 1 Tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 cup pizza sauce* store-bought or homemade
- 1/3 cup finely shredded parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup mini pepperoni slices
- 2 Tbsp chopped fresh basil
Instructions
- Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with aluminum foil, set aside.
- Cut each zucchini into halves through the length (if one doesn't lie flat trim a thin portion from bottoms so that they will lie mostly flat). Scoop only about 1/4-inch of the flesh from the center of the zucchini leaving a small rim around each side (like a boat shape). Set on prepared baking sheet.
- Brush top and bottom side of zucchini lightly with olive oil. Set cut side up and sprinkle with salt and pepper to taste, then season evenly with Italian seasoning and garlic powder.
- Spoon and spread a slightly heaping 1 Tbsp pizza sauce over each zucchini, leaving a small rim near edges uncoated.
- Sprinkle tops evenly with parmesan cheese then mozzarella cheese. Top with pepperoni slices.
- Bake in preheated oven 14 - 18 minutes* (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).
- Remove from oven and sprinkle with chopped fresh basil. Serve warm.
Notes
- *Bottled marinara sauce can be substituted for pizza sauce.
- **For a more golden brown zucchini pizza remove from the oven at the end of baking, move oven rack closer to center and preheat the broiler. Then broil just briefly until golden brown (don't walk away, watch them closely).