How To Make Zucchini Pizza Boats?

1 Mushrooms. This is a great option if you want the Zucchini Pizza Boats vegetarian but are craving something beyond cheese. 2 Green Peppers. For color and crunch. 3 Olives. Divisive, but this house loves them. 4. Your Zucchini Pizza Boats are limited only by your imagination.

What is the best way to cook zucchini for pizza?

Sprinkle with salt and pepper to taste then brush 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 and spread).

Zucchini Pizza Boats – Easy, Healthy Dinner

Zucchini Pizza Boats are our second Zucchini Week dish, and they have an Italian twist to them.Pizza, pizza, and more pizza!This fast and simple supper dish is kid friendly (hello, PIZZA!), adult approved (also PIZZA!with a built-in dose of vegetables and slim topping options), and the type of filling weekday meal that we could all use more of in our lives.A zucchini boat is made with fresh zucchini that has been split in half and hollowed out in the center to create a ″boat″ aperture.

1. The zucchini boat is then packed with any combination of your favorite toppings.
2. Once the zucchini boats have been filled, they are baked until they are soft and ready to be devoured.
3. The mild flavor of zucchini makes it a versatile ingredient that may be used in a variety of dishes (see this Zucchini Stir Fry for a delicious Asian-style prep).
4. It is possible to build zucchini boats with virtually any combination of fillings and toppings, but this pizza-inspired variation is hard to match.
5. I’ve discovered that Italian foods go very nicely with zucchini (as evidenced by Zucchini Pasta and Zucchini Ravioli).

All of the ingredients in this dish, from the tomatoes in the pizza sauce to the basil on top to the bubbling, melty mozzarella cheese, work together to create a delicious and natural flavor combination.It will only take a few forkfuls of these Zucchini Pizza Boats before you’ll wish that eating your vegetables could always and forever be as simple, delicious, and enjoyable!

How to Make Zucchini Pizza Boats

• Don’t be fooled by the seeming simplicity of this dish. Many Italian dishes (including the margarita pizza itself) are made with only a few simple ingredients, and the results are spectacular. Zucchini. This recipe for Zucchini Pizza Boats is a delicious way to use up any excess zucchini you may have in your garden, at the farmers market, or at the grocery store. Make sure to use zucchini that are comparable in size so that they will bake in around the same length of time.
• Pizza Sauce that has been prepared. Choose a store-bought brand that you enjoy. No guilt in using a shortcut
• Freshly Grated Mozzarella Cheese is the perfect example. It is SO worth it to grate the cheese yourself from the block in this place. I used a combination of part-skim mozzarella and some provolone that we had lying around in our refrigerator
• and Parmesan cheese to round it off. Italian Seasoning is used to create the distinctive pizza flavor. Another one of my favorite all-purpose spice combinations. Bonus: While the Zucchini Pizza Boats bake, your house will smell like an old-school Italian restaurant, which is a pleasant surprise.

As soon as you’ve gathered all of your ingredients, cut your zucchini in half and carefully scoop out the seeds with a spoon. A little spoon or, for much simpler removal, a melon baller like this one may be used to quickly and cleanly scoop out the center of a large zucchini.

• As someone who despises having a kitchen gadget that just does one thing (I mean, how often do I find myself balling a melon? ), I was delighted to discover that mine could be put to another purpose! Place the halved zucchini in a baking dish or on top of a baking sheet coated with parchment paper
• bake for 30 minutes.
• Add a little of salt if desired. Seasoning the zucchini straight away will enhance the flavor of your pizza boats. Fill the pizza boats with sauce. If your zucchini are different sizes, you will have to adjust the quantity of pizza sauce you use for each boat accordingly. Fill them close to the brim with cheese and serve immediately. As well as the Italian spice I recommended (you’ll be pleased you did! ), shredded cheese is an absolute essential.

You have complete freedom to customize your toppings from here!

Zucchini Pizza Boats—Topping Options

One of the most appealing aspects of this dish is how easily it can be customized.You haven’t made a decision on a certain taste.It is possible for any member of your family to design their own unique zucchini boat.Some of our favorite toppings include: little pepperoni, ham, and salami.These made my inner child squeal with delight.As the Pizza Zucchini Boats bake, the pepperoni gets extra crispy, which adds to the overall flavor.

1. The result is a nice surprise.

The simplicity with which this dish may be customized is one of its most appealing features.If you’re not set on one flavor, you can try a variety.Every member of your family may design his or her own own zucchini boat!We especially like the little pepperoni as a topping.These are a total hit with my inner child.The pepperoni gets extra crispy as the Pizza Zucchini Boats bake in the oven.

1. There’s something enchanting about the effect.

• A note on the sausage: When making Zucchini Pizza Boats with sausage, I prefer chicken or turkey sausage to swine sausage since it is less oily while still being extremely tasty and tender. You’re free to be yourself. Mushrooms. This is a fantastic choice if you want to keep the Zucchini Pizza Boats vegetarian but want something other than cheese
• green peppers make a nice addition. Olives are used for their color and crunch. They are divisive, but this home enjoys them. Zucchini Pizza Boats are superb when made with green pepper, pepperoni, onion, and mushroom
• try mixing them with these ingredients: The only limitation to your Zucchini Pizza Boats is your own creativity. If there’s a pizza topping you really like, give it a try here.

If your veggies include a lot of natural moisture (such as tomatoes or spinach) or are extremely solid (such as chopped sweet potatoes), sauté them first until they are soft and most of the liquid has been cooked out before layering them on top of the zucchini and baking.

Baking Zucchini Pizza Boats

• Simply bake your Zucchini Pizza Boats once they have been packed with your favorite ingredients. Bake the Zucchini Pizza Boats at 375 degrees F for 15 to 20 minutes, depending on how large they are. The precise duration of baking time varies depending on the size of the zucchini and how thick you made the ″walls″ of the zucchini shells before baking them.
• Ideally, you want the zucchini to be delicate enough to eat but not so mushy that it crumbles.
• The cheese should be hot and melted
• it should not be cold.
• Your kitchen will be filled with enticing aromas.

How to Store Zucchini Pizza Boats

• Unfortunately, Zucchini Pizza Boats cannot be frozen. The zucchini will get mushy and watery as a result of the cooking process. There are many of fantastic storage alternatives available to you, despite this. The leftover Zucchini Pizza Boats are delicious (just not out of the freezer). Refrigeration is recommended for up to 4 days after preparing the Zucchini Pizza Boats.
• Cook at 350 degrees Fahrenheit for about 10 minutes, or until the cheese is freshly melted and the boats are steaming hot.

• In case you missed it, Zucchini Enchiladas marked the beginning of our first official Zucchini Week, and I’ll be back soon with another delicious zucchini dish for you! Still have a glut of squash on your hands or hankering for a new zucchini recipe? In my recipe directory, I have a whole slew of healthy zucchini dishes (including these Zucchini Fries) to choose from. 2 tablespoons freshly ground Parmesan cheese
• 2 tablespoons chopped fresh basil, thyme, or other fresh herbs
• 1 cup pizza sauce or similar prepared marinara sauce
• 1 1/4 cups shredded mozzarella cheese (or a blend of shredded mozzarella and provolone cheese)
• 1 teaspoon Italian seasoning
• 1/4–1/2 teaspoon crushed red pepper flakes optional
• 1/4 cup mini pepperoni or mini turkey pepperoni or regular-size pepperoni, sliced into quarters
• 1/4 cup mini pepperoni or mini turkey

MORE OPTIONAL TOPPINGS:

• Baby bella mushrooms, diced red onion, sliced olives, and any other vegetables of your choosing If they are watery or extremely hard, sauté them.

• Placing a rack in the center of your oven is a good idea. Preheat the oven to 375 degrees Fahrenheit (180 degrees Celsius). Preparation: Lightly coat a rimmed baking sheet or a 9×13-inch baking dish with nonstick spray
• cut each zucchini in half lengthwise. With a small spoon or melon baller, carefully scrape off the center of the zucchini flesh and pulp, leaving a border of approximately a third of an inch all around the zucchini. Place the zucchini shells on a baking pan and set aside. Sprinkle salt on the insides of the zucchini shells
• spoon the pizza sauce into each shell, dividing it equally
• bake for 30 minutes at 350 degrees. Depending on the size of your zucchini, you may need a bit more or a little less liquid. You may use a big quantity, but don’t feel like you have to fill it all the way to the top. Sprinkle on the mozzarella and season with Italian seasoning and red pepper flakes equally over the top (if using). Sprinkle the pepperoni and any other preferred toppings on top of the pizza. Bake for 15 to 20 minutes, until the cheese is hot and bubbling and the zucchini is soft, finishing with a sprinkling of Parmesan cheese. Alternately, you may cook the zucchini for an additional 2 to 3 minutes under the broiler if preferred, until the cheese is nicely browned on top. Remove the dish from the oven and top with fresh basil leaves cut finely. Serve as soon as possible

1 boat is available for service. Calories: 100 kilocalories 5 g of carbohydrates 7 g of protein 6 g of fat 3 g of saturated fat Cholesterol: 19 milligrams 432 milligrams of sodium Potassium: 380 milligrams 2 g of dietary fiber 4 g of sugar Vitamin A (in IU): 458 20 milligrams of vitamin C Calcium: 126 milligrams 1 milligram of iron

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Low Carb Zucchini Pizza Boats

We guarantee you’ll be reaching for seconds after trying our healthier pizza alternative!These Zucchini Pizza Boats, which can be prepared in about 30 minutes, are a tasty low-carb supper option that is both family-friendly and quick to prepare.Who doesn’t enjoy a good slice of pizza?Pizza is one of those dinners that everyone in our family can agree on and would happily have on a regular basis if it were more nutritious!To make things even more tasty and nutritious, we’re combining zucchini and pizza, two of our favorite things to eat.You can create these healthy zucchini pizza boats to fulfill your pizza cravings while also meeting your daily vegetable needs at the same time.

1. It’s a fantastic low-carb substitute for traditional pizza.

Why You’ll Love This recipe

• A tasty and more nutritious alternative to pizza. If you’ve recently begun a low-carb diet, these low-carb zucchini pizza boats are a delicious way to fulfill your pizza cravings while still feeling guilt-free!
• It’s simple to put together. If you have 30 minutes to spare, you can whip up this low carb zucchini pizza dish! It only takes a maximum of 18 minutes in the oven, and preparing the zucchini is quick and easy
• it is a dish that is suitable for children. Involve your children in the preparation of the zucchini boats by assigning them to help! They may use a spoon to scoop in the marinara sauce, cover it with cheese, and then top it with pepperoni or whatever toppings they choose.

Ingredients You’ll Need For this Low Carb pizza Recipe

• In the case of zucchini, try to select zucchinis of comparable size so that they bake evenly together.
• Olive oil
• garlic salt (if you don’t have garlic salt, mix garlic powder and salt)
• a pinch of salt
• Pepper
• Alternatively, you may prepare your own marinara or pizza sauce, although any store-bought brand should suffice. If you don’t have marinara sauce on hand, low-carb pizza sauce or tomato sauce will do the trick just as well.
• Shredded mozzarella cheese: For the greatest results, I always recommend shredding your own cheese.
• Is it possible that you don’t have small pepperoni at your supermarket? Regular pepperoni may be substituted
• simply chop them into quarters beforehand.

How to Make these Zucchini Pizza Boats

• To begin, preheat your oven as follows: Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper to prevent sticking.
• After that, prepare the zucchini as follows: Cut the zucchini in half lengthwise and use a small spoon to scrape out the seeds and pulp from the interior. Place the zucchini, cut side up, on the baking sheet that has been prepared. Using a drizzle of olive oil, season with garlic salt and freshly ground pepper. Distribute marinara or pizza sauce into each zucchini, then top with shredded mozzarella and pepperoni to serve.
• Bake the zucchini boats according per package directions: Bake the zucchini pizza boats for 15-18 minutes, or until the zucchini is fork soft and the cheese is bubbling
• cool completely before serving.
• If preferred, garnish with fresh chopped parsley and serve immediately

Recipe Notes and Tips

• If you are able to shred your own cheese, that is even better.
• Don’t feel restricted to using mozzarella cheese for your pizza boats
• you may use any sort of cheese you desire for them.
• Alternatively, dice some red or yellow bell pepper and scatter them on top of your zucchini pizza boats for even more vegetarian deliciousness!
• Add some fresh herbs, such as basil, to the top for an added burst of flavor.
• These pizza boats don’t keep well in the freezer.
• The insides of the zucchini should not be thrown away. You may use them in omelets or soups, for instance. To store them for later use, place them in a ziplock bag and freeze them
• Leftovers may be kept in the refrigerator for up to 3 days and reheated in a microwave. The zucchini may get a little mushy as a result of the cooking process.
• For variety, feel free to top with your favorite pizza toppings such as red onions, mushrooms and olives
• sausage
• pineapple
• ham and other meats
• and more.

FAQs

Is Zucchini a Healthy Vegetable?Zucchinis are unquestionably a delicious and nutritious vegetable to consume.In addition to vitamin A, manganese, and soluble and insoluble fiber, zucchini includes a variety of other nutrients, including antioxidants, minerals, and phytonutrients.What is the best way to preserve leftover zucchini boats?Any leftover zucchini boats can be kept in an airtight jar for up to 3-4 days in the refrigerator.Unfortunately, this is not a freezer-friendly dish, so we recommend that you do not store any leftovers.

1. However, because it is so simple to prepare, you can always whip up a fresh batch anytime a craving strikes.
2. How far ahead of time can I prepare these Zucchini Pizza Boats?
3. Making these pizza boats ahead of time is absolutely a possibility.
4. You may chop the zucchini and scoop out the seeds before putting it in the fridge until you’re ready to bake it.
5. Leftover zucchini boats should be stored in an airtight container in the refrigerator and reheated in the microwave or in a 350°F oven until warmed through, about 5 minutes.

Is it necessary to peel my zucchini?Zucchini skin is totally safe to consume in any quantity.It is possible that larger sized zucchinis that have been waxed may have a bitter flavor, so you may wish to remove the skin if you like, but it is not required.

1. However, most zucchinis are acceptable to eat with the skin on; just be sure you wash the zucchini well before eating it.
2. The skin of the zucchini was left on for this recipe for Zucchini Pizza Boats.
3. What Kind of Zucchini Should I Use for This Recipe?
4. Green zucchinis are the finest choice for zucchini boats, but you may also use yellow zucchinis if that’s what you want.
5. Choose a smaller zucchini squash rather than a large one when selecting zucchini since it will be less watery than a giant zucchini squash.

• You should also look for zucchinis that are firm to the touch and do not have any black spots on the skin.

More Zucchini Boat Ideas You’ll Love

• Boats of Low-Carb Burrito, Low-Carb Lasagna Boats, Tuna Melts Zucchini Boats, and more low-carb dishes are available.

More Low Carb Recipes You’ll Like

• Recipes include: Mushroom Stuffed Chicken Breasts
• Lemon Garlic Salmon
• Keto Beef Chili
• Keto Taco Stuffed Peppers
• Roasted Turkey Breast with Maple Mustard Glaze
• and Roasted Turkey Breast with Maple Mustard Glaze.

• Please also let us know if you try a dish and enjoy it by leaving us some feedback in the comment area below, and don’t forget to rate it! We would much appreciate it if you would forward this message to your friends and relatives. Lastly, please use the hashtag healthyfitnessmeals on INSTAGRAM to be considered for a chance to be featured! Follow Healthy Fitness Meals on Facebook, Instagram, Pinterest, and Twitter to stay up to date on all of our latest blog topics and recipes. 1/4 tsp pepper
• 1 tbsp olive oil
• 1 tsp garlic salt (or more to taste)
• 1/2 cup marinara or pizza sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup sliced mini pepperoni or turkey pepperoni
• 1 cup shredded mozzarella cheese
• 1 cup shredded mozzarella cheese

• Prepare a baking sheet by lining it with parchment paper and preheating the oven to 400°F.
• Cut the zucchini in half lengthwise and use a small spoon to scrape out the seeds and pulp from the interior. Place the zucchini, cut side up, on the baking sheet that has been prepared.
• Season with garlic salt and pepper after drizzling with olive oil.
• Distribute marinara or pizza sauce into each zucchini, then top with shredded mozzarella and pepperoni to serve.
• Prepare the dish in the oven for 15-18 minutes, or until the zucchini are fork soft and the cheese is bubbling
• If preferred, garnish with fresh chopped parsley and serve immediately

• If at all possible, shred your own cheese.
• Don’t feel restricted to using mozzarella cheese for your pizza boats
• you may use any sort of cheese you desire for them.
• To add even more veggie deliciousness to your zucchini pizza boats, finely dice some red or yellow bell pepper and place them on top of the pizzas.
• Add some fresh herbs, such as basil, to the top for an added burst of flavor.
• For variety, feel free to top with your favorite pizza toppings such as red onions, mushrooms and olives
• sausage
• pineapple
• ham and other meats
• and more.
• Leftovers can be kept in an airtight container for up to 3-4 days. Do not allow yourself to get frozen.

202 calories per serving | 8 grams of carbohydrates | 11 grams of protein | 15 grams of fat | 6 grams of saturated fat | Cholesterol: 32 milligrams | Sodium: 1099 milligrams | Potassium: 660 milligrams | Fiber: 2 grams | Sugar: 6 grams | Vitamin A: 714IU | Vitamin C: 37 milligrams | Calcium 177 milligrams | Iron 1 milligram

Zucchini Pizza Boats

Is there a healthy kind of pizza?Please include me in this program!Before I tried them myself, I was a little dubious about them, but I’m happy to report that my entire family enjoyed them.That includes two fussy eaters children, a husband who does not eat vegetables, myself (and I am a pizza snob, so it has to be good), and my mother, who despises pizza (I know, who despises pizza?).They were a huge success, and I will definitely be include them in my regular rotation going forward.They were simply fantastic!

1. The fact that it is a meal that I don’t have to feel guilty about makes it even better.
2. They have so many amazing tastes and a beautiful texture when baked just so.
3. This is something I’m confident you’ll like, too.
4. What’s not to like about this?
5. A portion of your daily vegetable intake is provided by pizza, and they are relatively simple to prepare (particularly when using a store-bought tomato sauce) — we’re talking about 15 minutes of prep time or less per pizza.

After that, it just takes 15 minutes to bake them, and you’ve got yourself a fantastic 30-minute supper on your hands.Stress-filled days have just gotten a whole lot better.Enjoy!

Zucchini Pizza Boats

• All of the tastes of pizza without the added carbohydrates from a hefty crust! This is a more nutritious choice that is still delectably wonderful! This is also a fantastic way to use up leftover zucchini. Servings: This recipe serves 6 people. 15 minutes for preparation 15 minutes in the oven Ready in 30 minutes or less 6 small zucchini (2 1/2 lbs)
• 1 tbsp olive oil
• 1 clove garlic, finely minced
• salt and freshly ground black pepper
• 1 cup marinara sauce (I used Classico Four Cheese)
• 1 1/2 cups shredded mozzarella cheese (6 oz)
• 1/3 cup finely shredded parmesan cheese (1.4 oz)
• 1/2 cup mini pepperoni slices
• 2 tbsp chopped fresh oregano
• 6 small zucchini (2 1/2 lbs)
• 6 small zucchini (2 1/2 lbs)
• 6

• Preheat the oven to 400 degrees Fahrenheit. Using parchment paper or Silpat liner, line a big rimmed baking sheet with a rim and set it aside
• Remove the ends of each zucchini and cut them in half lengthwise (if they don’t lie flat, remove a tiny part off the bottoms so that they will generally lie flat). It was only one of them that I had to do this with). Using paper towels, dry the insides of the containers (cut portion). Place on a baking sheet that has been prepared.
• In a small bowl, combine the olive oil and garlic, then gently brush the mixture over the tops of the zucchini. Toss the zucchini with salt and pepper to taste, then brush a generous 1 tablespoon marinara sauce over each one, leaving a tiny rim on the edges untouched.
• Sprinkle mozzarella cheese on top of the pizzas in a uniform layer, followed by parmesan cheese. Pepperoni slices are placed on top (placing them more near centers as the cheese will melt and spread). Bake for 12 – 18 minutes in a preheated oven (baking time may vary depending on how thick your zucchini are and how crisp/tender you want them)
• Remove from the oven and top with fresh oregano leaves cut finely. Serve when still heated.

Nutritional Values Pizza Boats with Zucchini Amount per serving calories 221 calories from fat 126 percent of the daily value* fat 14g carbohydrate 6 g of Saturated Fat (22 percent) 38 percent of the population Cholesterol is 35 milligrams.660 milligrams of sodium (12 percent sodium) Potassium (29 percent, 715 mg) Carbohydrates (around ten grams): 20% 3 percent of the population 3g13 percent dietary fiber Sugar accounts up 78% of total protein, which is 1326 percent.Vitamin A (ascorbic acid) 830IU17 percent Vitamin C (38.1 milligrams/46 percent) Calcium is 273 milligrams.27% of the iron is 2.1mg12% of the iron * A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

Pizza Zucchini Boats

These zucchini boats, which are adorned with little pepperoni, are both nutritious and incredibly cute.330-330-330-330-330 8 lbs.of yields Preparation time: 0 hours and 5 minutes Preparation time: 0 hours 20 minutes Time allotted: 0 hours and 25 minutes marinara sauce 4 big zucchini, split lengthwise, halved again 2 cups shredded mozzarella cheese 1 cup mini pepperoni (optional) garnished with finely chopped fresh basil

1. Preheat the oven to 350 degrees Fahrenheit. Slice the zucchini into thin slices (similar to how you would dice an avocado) and scoop out the insides into a large mixing dish.
2. Heat the olive oil in a large pan over medium heat until shimmering. In a separate pan, heat the zucchini until soft, about 6 to 8 minutes, then add the marinara.
3. Place the hollowed zucchini on a large baking sheet and bake for 30 minutes. Spread the sauce over the pizza crust, then top with mozzarella and small pepperoni. Bake for 15 minutes, or until the zucchini is soft and the cheese is golden brown.
4. Garnish with basil if desired.

Nutritional information per serving: 330 calories, 21 g protein, 10 g carbs, 1 g fiber, 1 g sugar, 23 g fat, 11 g saturated fat, 810 mg sodium Kathryn Wirsing is a writer who lives in New York City.This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.You may be able to discover further information on this and other related items at the website piano.io.

Zucchini Pizza Boats Recipe

Nutritional Information (per serving): 330 calories, 21 g protein, 10 g carbs, 1 g fiber, 1 g sugar, 23 g fat, 11 g saturated fat, 810 mg sodium.Kathryn Wirsing is a writer and editor who lives in New York State.In order to assist visitors in providing their email addresses, this material was produced and maintained by a third party and imported onto this website.If you go to piano.io, you may be able to get further information on this and other related topics.

What Is A Pizza Boat?

Traditionally, pizza boats are made with divided zucchini with some of the center removed, which are then covered with pizza sauce, mozzarella, and pepperoni. Instead of a crust, this is pizza served in a zucchini boat.

Why You’ll Love This Pizza Boat Recipe

• Tastes like a classic pizza
• Texture that is saucy and cheesy
• Preparation takes about ten minutes.
• Pizza made in a more healthful manner
• Pizza taste enhanced by the addition of vegetables

Zucchini Pizza Boats Ingredients

• It is explained in this part how to pick the best ingredients for healthy zucchini pizza boats, what each item accomplishes in the recipe, and how to make substitutions for the ingredients. Please refer to the recipe card below for specific measurements. Pick dark green zucchini that is free of indents or bruises when purchasing zucchini. Yellow summer squash, such as the one I used for these squash boats, can also be used.
• Olive oil — For a typical Italian flavor, use your favorite extra-virgin olive oil, although avocado oil will also work
• Seasoned with sea salt and black pepper
• Marinara sauce — Make careful to select a sugar-free marinara sauce, since many commercially available varieties have additional sugars.
• Slices of mini pepperoni – If possible, use small pepperoni pieces
• alternatively, huge slices will work if you chop them into quarters
• To make things easier, I use pre-shredded mozzarella cheese, but you may shred it yourself if you like.

How To Make Zucchini Pizza Boats

• Step-by-step photographs and information on the process are provided in this part, which demonstrates how to produce baked zucchini pizza boats. See the recipe card at the bottom of this page for complete instructions. Prep. Slice the zucchini in half lengthwise and use a melon baller to scoop out piece of the center to make a well.
• Roast. Season with sea salt and freshly ground black pepper after drizzling with olive oil. Roast the zucchini until it is tender.
• Dry. After the zucchini has finished roasting, blot it dry with a paper towel to remove any remaining moisture.

• Assemble. Sprinkle mozzarella cheese and tiny pepperoni slices on the interior of each zucchini boat before baking them. Bake and broil until the cheese is melted and browned, about 10 minutes.

Variations

• Sauce substitution — Instead of marinara, try alfredo sauce or pesto sauce.
• Veggie pizza boats — Place bell peppers, mushrooms, and onions on top of the pizzas to make them seem like boats.
• Those who enjoy meat should include sausage and bacon in addition to the pepperoni.
• In the style of my Hawaiian pizza bowls, top with Canadian bacon and pineapple tidbits before serving.

Storage Instructions

• In order to keep them fresh, put them in the refrigerator for 3-4 days.
• In order to meal prep, prepare and bake zucchini boats beforehand, then assemble and bake them when you’re ready to serve them.
• To reheat the boats, bake them at 350 degrees Fahrenheit for the best results.
• To freeze, place pizza boats in a freezer bag and freeze for 2-3 months. Be aware that the zucchini may be a little mushier once it has been thawed.

What To Serve With Zucchini Pizzas

• To keep leftover pizza boats, place them in the refrigerator for 3-4 days.
• In order to meal prep, prepare and bake the zucchini boats, then assemble and bake them when you’re ready to serve them.
• In order to achieve the best results, heat the boats in an oven set at 350 degrees Fahrenheit.
• The pizza boats can be frozen for up to 2 months. Take note that the zucchini may be a little mushier after it has been thawed.

More Healthy Pizza Recipes

• If you like this low-carb zucchini pizza dish, you might also like these other low-carb pizza recipes that are good for you: Chaffle Pizza, Pizza Stuffed Mushrooms, The Best Keto Pizza, Crustless Pizza, Eggplant Pizza, and many more are available.

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2 zucchini boats per person (serving size).Nutritional Values The amount of food in each serving.The serving size is specified in the recipe notes above.242 calories, 15.8 grams of fat 14.8 g of protein Carbohydrates in total: 11.8 g Carbohydrates net 8.8 g 3 g of fiber 7.8 g of sugar The nutritional information is given as a courtesy.Do you have any queries regarding the calculations or why you received a different outcome?Please visit our nutrition policy for more information.

1. Maya Krampf is the copyright owner for Wholesome Yum.
2. Recipes should not be screenshotted or copied and pasted onto social media or websites.
3. We would much appreciate it if you could send a link to a photo instead.

Zucchini Pizza Boats

Have you ever attempted to make zucchini pizza boats?This dish is quite adaptable due to the fact that you may top it with a variety of various toppings.They may be a little more nutritious than a traditional bread crust pizza, but they still taste fantastic!When it comes to making them, there are a plethora of alternatives.You may use a variety of meats and veggies to create your dish.Pizza is a favorite of most children, and they are particularly popular with my grandchildren.

1. Isn’t it true that kids like pizza?
2. If you stop to think about it, we are all attempting to increase the amount of veggies we consume.
3. These are a delicious supper option that is not high on the carbohydrate intake.
4. Meals that can be prepared in 15 minutes, baked in 15 minutes, and served in roughly an hour are my favorite type of dish.
5. If your zucchini is larger than the standard size, baking time may be extended.

Keep it from becoming mushy by not overbaking it!We’ve been growing zucchini in our garden for a long time.Because they develop so quickly, it is necessary to keep an eye on them.

1. Ours were approximately two feet long and four inches thick, and they were rather large.
2. Although zucchini would not be suitable for this recipe, they may be used in a variety of other dishes as well.

Zucchini Pizza Boats

Kitchen Items You May Need:

• Cookie sheets, parchment paper, a good knife, a frying pan, a cutting board, and a melon baller are all necessary.

What is a Zucchini Pizza Boat?

Using a small entire zucchini, slice it in half lengthwise and smear with pizza sauce, then top with cut veggies, cooked sausage, and a sprinkling of Mozzarella cheese. Then they’re cooked until the cheese melts on top, and they’re ready to serve.

Zucchini Pizza Boats

Step One

Prepare your ingredients so that you are prepared to begin the recipe. Making these is a lot of fun!

Step Two

Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).Remove the zucchini from the water and cut them in half lengthwise.I was only able to find little zucchini today, rather than the medium-sized zucchini I had hoped to find.Fill your pizza pans halfway with seeds and part of the plant ″meat″ to leave room for the toppings as you assemble the pizzas.Allow to dry.When I needed to create room for the toppings, I used a Melon Baller as a scoop, and it worked well.

1. You may also use a spoon if you choose.
2. Place them on a cookie sheet lined with parchment paper in an equal layer.
3. Set them aside for the time being.

Step Three

Cook the sausage in a frying pan until it is cooked through and crumbled, about 5 minutes. Remove the veggies from the pan and put them aside. Spread the pizza sauce on the zucchini halves in a uniform layer. Sausage, onions, bell peppers, and mushrooms are strewn on the tops of the rolls.

Step Four

Finish with a sprinkling of shredded Mozarella cheese. Place the pan in the oven for 15-17 minutes, or until the cheese is melted on top. Enjoy.

Final Product

Zucchini Pizza Boats Recipe

• Main Course: This is the course you are looking for. American cuisine is served. 6 persons can be served. Linda Loosli is the author of this piece. 4 medium-size zucchini, cleaned and sliced in half lengthwise (or 8 tiny zucchini)
• 4 medium-size zucchini, washed and sliced in half lengthwise
• Pizza sauce (jarred or homemade)
• sausage (cooked)
• 1 small purple onion, diced
• 1 small green pepper, chopped
• 1 8-ounce package of sliced mushrooms
• 2 cups Mozzarella cheese, shredded
• fresh basil for decoration (optional)
• 1 16-ounce package of sausage (cooked)

Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).Remove the zucchini from the water and cut them in half lengthwise.Using a spoon, scoop out some of the seeds and plant ″flesh″ in order to make more place for the pizza toppings.A spoon or a melon baller are excellent tools for removing the space required for the toppings.Allow to dry.Place them on a cookie sheet lined with parchment paper in an equal layer.

1. Set them aside for the time being.
2. Cook the sausage in a frying pan until it is cooked through and crumbled, about 5 minutes.
3. Remove the oil from the pan and set it aside.
4. Remove the veggies from the pan and put them aside.
5. Spread the pizza sauce on the zucchini halves in a uniform layer.

Sausage, onions, bell peppers, and mushrooms are strewn on the tops of the rolls.Finish with a sprinkling of shredded Mozarella cheese.Place the pan in the oven for 15-17 minutes, or until the cheese is melted on top.

1. Enjoy.

How do I store the leftovers?

The leftovers should be stored in an airtight container in the refrigerator for up to 2-3 days.

What other toppings can I use?

• To make sure your veggies don’t get soggy, you may want to sauté them first and then drain the excess liquid before putting them in your zucchini cups. The following are some more possible toppings to experiment with: Canadian Bacon, finely chopped ham, sliced black olives, and spinach
• sliced Roma tomatoes (they are meatier)
• little slices of pepperoni
• basil leaves (freshly chopped)

Can I freeze these after baking?

It is not recommended since the zucchini will get mushy as a result of the cooking method.

Do you leave the skin on the zucchini?

To be clear, you keep the skin on it. It will act as a glue to hold the ″boats″ together.

What can I serve with these zucchini pizza boats?

• The following items are included: French bread, garlic bread, dinner rolls, tossed salad with sliced tomatoes.

Can I make these vegetarian?

Yes, you can; simply omit the meat and increase the amount of veggies.

Final Word

Definitely let me know if you try out these zucchini pizza boats; I’d love to hear how you came up with your version. Teaching our children and grandchildren how to cook from scratch is our primary goal. This dish will be ideal when our plants are bursting with fresh zucchini from which to make it. May God continue to bless this world. Linda