Zucchini Pizza Boats
"Guilt-free pizza? Yes! And in the form of a zucchini "crust" and topped with drool-worthy cheese and pepperonis."
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
12 boats
ingredients
- 6 small zucchini (2 1/2 lbs)
- 1 tablespoon olive oil
- 1 garlic clove, finely minced
- salt and black pepper
- 1 cup marinara sauce
- 1 1⁄2 cups shredded mozzarella cheese (6oz)
- 1⁄3 cup parmesan cheese, finely shredded
- 1⁄3 cup mini pepperoni slice
- 2 tablespoons chopped fresh oregano
directions
- Preheat oven to 400°F.
- Line a large rimmed baking sheet with parchment paper or a Silpat liner.
- Cut each zucchini into halves through the length; pat insides dry with paper towel.
- Align the sliced zucchinis on the prepared baking sheet.
- In a bowl, stir olive oil and garlic; brush lightly over the tops of the zucchini.
- sprinkle with salt and black pepper.
- Brush or spoon on a heaping 1 tbsp of marinara sauce over each zucchini; leave a small rim near the edges uncoated.
- Sprinkle tops evenly with mozzarella cheese then some parmesan cheese.
- top with pepperoni slices, placing them more on the center as the cheese will melt and spread.
- Bake in preheated oven 12-18 minutes; bake time will vary depending on thickness of the zucchini and how crisp or tender you prefer.
- Remove from the oven and sprinkle with chopped fresh oregano.
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RECIPE SUBMITTED BY
Food.com
United States
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