I made zucchini boats a few years back, and they were absolutely amazing. We ate them and enjoyed them oh so much! It was decided that it needed to become a regular item on our menu. Sadly, with being a student and working full-time at a very demanding job, I found, more often than not, that I didn’t have enough time.
These pizza zucchini boats sound and look amazing! The kind that I made were like a more traditional lasagna type filling. This recipe sounds just as good though! The best thing about this? You can adapt the toppings to whatever you like. I would do mushrooms, italian sausage, and black olives. YUM YUM!
Veggies can be a difficult thing to incorporate into a meal especially with kids. One of the things that I really like about this type of recipe is that you’re getting your veggies! It’s the same as the cauliflower crust on pizza. These recipes are such good and fun ways of teaching kids how yummy a vegetable can be. It’s a good starting point, and it should be fairly easy to branch out from here. I’ve never raised a kid so I might be wrong! I know I was a picky, picky eater!
Thanks to Jaclyn at Cooking Classy for this recipe!
- 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
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat liner, set aside.
- Cut each zucchini into halves through the length (if they don’t lie flat trim a thin portion from bottoms so that they will lie mostly flat. I only had to do this with one of them). Pat insides dry with paper towels (cut portion). Align on prepared baking sheet. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. 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). Bake in preheated oven 12 – 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 oregano. Serve warm.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Cooking Classy.