PIZZA STUFFED ZUCCHINI BOATS

Course: main meal

Cuisine: Italian

Prep Time: 10minutes minutes

Cook Time: 20minutes minutes

Servings: 4 servings

Calories: 294kcal

Ingredients

• 4 zucchini
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1/4 teaspoon crushed rosemary
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon dried oregano
• 1 cup marinara
• 1 cup shredded mozzarella
• 1/2 cup shredded provolone
• 1/3 cup mini pepperoni
• 1/4 cup sliced black olives
• chopped fresh basil for garnish

Instructions

• Preheat oven to 375 degrees.  Line a baking sheet with parchment paper for easy cleanup.
• Slice the zucchini in half lengthwise.  Using a small spoon, scoop out the seeds and a little bit of the flesh, leaving about 1/4 – 1/2 inch of flesh on the zucchini. Place the prepared zucchini scooped outside up on the prepared baking sheet.
• Heat oil over medium heat.  Add the onion and cook until soft, approximately 5 minutes.  Reduce heat to low.  Add minced garlic, rosemary, thyme, and oregano; cook for 1 minute, stirring constantly.
• Remove the pan from the heat and let it cool for a few minutes.  Stir in marinara, 3/4 cup mozzarella, and 1/4 cup provolone. Scoop the sauce/cheese mixture into the zucchini. Sprinkle with remaining cheese, and top with mini pepperoni and sliced black olives.
• Bake in a preheated oven for about 15 -20 minutes or until the cheese is melted and lightly browned. Garnish with chopped fresh parsley and serve promptly.

Notes

• Smaller zucchini cook up more tender, and their skin is less tough and not bitter like oversized zucchini.
• Choose zucchini that is firm and free of cuts and blemishes.
• Different cooking times will produce slightly different results. 15 minutes of cooking time will produce zucchini that are slightly crisp tender, while 20 minutes of cooking time will produce a softer, more tender zucchini.
• Use any good melting cheese like mozzarella, provolone, provel, or fontina.  If desired, top with grated Parmesan or grated Romano.
• If you can not find mini pepperoni, substitute regular-sized chopped pepperoni.
• Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power.

Nutrition

Calories: 294kcal | Carbohydrates: 14g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 883mg | Potassium: 815mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1034IU | Vitamin C: 42mg | Calcium: 324mg | Iron: 2mg