Ah, zucchini—those humble green torpedoes that seem to multiply overnight in summer gardens. My family swears by these zucchini pizza boats as a creative way to use up the bounty—think of them as edible canoes, ready to sail into a sea of marinara and cheese. You can almost hear them cheering for a touchdown in the oven, but hey, who’s keeping score?
Steps
- Preheat your oven to 375 degrees F and prepare a baking sheet or dish with nonstick spray. Slice the zucchini lengthwise and use a spoon or melon baller to remove the center, creating a hollow space.
- Arrange the zucchini halves on the baking sheet and sprinkle them with salt for seasoning. Fill each zucchini shell with pizza sauce, adjusting the amount based on the size of the zucchini.
- Top the sauce-filled zucchini with shredded mozzarella cheese and a sprinkle of Italian seasoning and optional red pepper flakes. Add pepperoni and any other desired toppings, then finish with Parmesan cheese.
- Bake the zucchini pizza boats for 15 to 20 minutes, until the cheese is melted and bubbly and the zucchini is tender. Optionally, broil for an additional 2 to 3 minutes to brown the cheese slightly.
- Once baked, remove the zucchini boats from the oven and garnish with fresh basil or other herbs. Serve immediately for a delicious, low-carb meal.
Ingredients
- 4 medium zucchini
- ¼ teaspoon kosher salt
- 1 cup pizza sauce or prepared marinara sauce
- 1 ¼ cups shredded mozzarella cheese or a blend of shredded mozzarella and provolone
- 1 teaspoon Italian seasoning
- ¼–½ teaspoons crushed red pepper flakes (optional)
- ¼ cup mini pepperoni, or mini turkey pepperoni, or regular-size pepperoni sliced into quarters
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons chopped fresh basil, thyme, or other fresh herbs
- Sliced baby bella mushrooms
- Diced red onion
- Sliced olives
- Various vegetables (sauté if watery or very firm)
Nutritional Values
Calories: 400kcal | Carbohydrates: 20g | Protein: 28g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 76mg | Potassium: 1520mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1832IU | Vitamin C: 80mg | Calcium: 504mg | Iron: 4mg
FAQ
- Can I freeze Zucchini Pizza Boats?
- Unfortunately, freezing Zucchini Pizza Boats is not recommended as the zucchini tends to become mushy and watery when thawed. However, they can be stored in the refrigerator for up to four days and reheated in the oven at 350 degrees F until hot.
- What are some good topping options for Zucchini Pizza Boats?
- You can customize your Zucchini Pizza Boats with various toppings such as mini pepperoni, sausage, mushrooms, green peppers, and olives. Feel free to get creative and add your favorite pizza toppings. Just remember to sauté any vegetables with high moisture content or those that are particularly firm before adding them.
- How should I prepare the zucchini for the pizza boats?
- First, halve each zucchini lengthwise and use a small spoon or melon baller to gently scoop out the center flesh, leaving a border of about 1/3 inch on all sides. This will create a “boat” shape ready to be filled with your selected toppings.
- Is it necessary to use freshly grated mozzarella cheese?
- Yes, freshly grating the mozzarella cheese from a block is recommended for the best texture and flavor. You can also use a blend of mozzarella and provolone for an extra taste boost.
- How long do I bake the Zucchini Pizza Boats?
- Bake them at 375 degrees F for 15 to 20 minutes, depending on the size of the zucchini and the thickness of the zucchini shells. The goal is to have tender zucchini that holds its shape and melted, bubbly cheese. For an added touch, you can broil them for an additional 2 to 3 minutes until the cheese is lightly browned.
Tips
- Choose Uniform Zucchini Sizes: Selecting zucchini of similar size ensures that they cook evenly, allowing for consistent texture and flavor in each pizza boat.
- Grate Your Own Cheese: For a superior melt and texture, grate mozzarella from a block rather than using pre-shredded cheese. A blend of part-skim mozzarella and provolone can add a richer flavor.
- Customize with Toppings: Feel free to experiment with your favorite pizza toppings. Consider sautéing vegetables like mushrooms or bell peppers beforehand to reduce excess moisture and enhance flavor.
- Avoid Freezing: Zucchini Pizza Boats don’t freeze well due to the vegetable’s high water content, which can lead to a mushy texture. Store leftovers in the refrigerator for up to four days and reheat in the oven for best results.
Equipment
- Melon Baller – Useful for scooping out the center of the zucchini to create the “boat” shape.
- Rimmed Baking Sheet or 9×13-inch Baking Dish – Essential for baking the zucchini boats.
