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.
Prep Time: 15 minutesmins
Cook Time: 35 minutesmins
Total Time: 50 minutesmins
Servings: 8zucchini boat halves
Ingredients
4smallzucchini
1smallsweet onion, finely diced
1tablespoonextra-virgin olive oil
2smallgarlic cloves, minced
kosher salt and freshly ground black pepper, to taste
3/4cupmarinara sauce
1cupricotta cheese
1 1/4cupsgrated Parmesan, plus more for garnish
1 1/4cupsshredded mozzarella, divided
1teaspoondried Italian seasoning
1/3cupmini 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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.