Pizza Stuffed Zucchini Boats
Pizza Stuffed Zucchini Boats are such a fun way to enjoy all the delicious flavors of pizza, but in a healthy way! Low carb, keto, and gluten free.
Servings: 8 zucchini boat halves
Ingredients
- 4 small zucchini
- 1 small sweet onion , finely diced
- 1 tablespoon extra-virgin olive oil
- 2 small garlic cloves , minced
- kosher salt and freshly ground black pepper , to taste
- 3/4 cup marinara sauce
- 1 cup ricotta cheese
- 1 1/4 cups grated Parmesan , plus more for garnish
- 1 1/4 cups shredded mozzarella , divided
- 1 teaspoon dried Italian seasoning
- 1/3 cup mini pepperoni
- salt and pepper
- chopped fresh basil , for garnish
Instructions
- Preheat oven to 450 degrees F. Coat a 9x13 baking dish with nonstick spray.
- Halve each zucchini lengthwise. Using a spoon, remove the flesh and finely chop it up. Place zucchini shells in the baking dish.
- Warm olive oil in a medium skillet over medium-high heat. Add in the chopped zucchini and onion; saute until soft about 3-5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Season with a pinch of salt and pepper.
- Transfer mixture to a medium bowl and add in the marinara, ricotta, Parmesan, 3/4 cup mozzarella, and the Italian seasoning. Stir well to combine, and season with salt and pepper, to taste.
- Divide mixture among the zucchini shells. Sprinkle with remaining 1/2 cup mozzarella and top with the mini pepperoni.
- Bake until zucchini is tender and the cheese is golden brown, 20-30 minutes.
- Garnish with freshly grated Parmesan and fresh basil before serving.
Video
Nutrition
Calories: 242kcal | Carbohydrates: 8g | Protein: 16g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 586mg | Potassium: 358mg | Fiber: 1g | Sugar: 5g | Vitamin A: 608IU | Vitamin C: 14mg | Calcium: 350mg | Iron: 1mg