Ingredients:

  • medium Zucchini (about 1 lb / 450g total weight)
  • /2 teaspoon Kosher Salt (or 1/4 tsp fine table salt)
  • tablespoon Olive Oil
  • /2 cup Pizza Sauce (good quality, thick variety preferred)
  • cup Shredded Low-Moisture Mozzarella Cheese (about 4 oz / 115g)
  • /4 cup Cooked, Diced Pepperoni
  • /4 teaspoon Dried Oregano
  • Pinch of Black Pepper
  • tablespoons Freshly Grated Parmesan Cheese
  • A few fresh Basil Leaves, thinly sliced (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Trim ends off zucchini. Slice each zucchini lengthwise in half, creating two boats per zucchini.
  3. Use a small spoon to carefully scoop out the soft, seedy centre flesh, leaving about a 1/4-inch thick sturdy shell.
  4. Arrange the zucchini boats cut-side up on the lined sheet. Sprinkle the insides lightly with the kosher salt. Let them sit for 10 minutes to draw out excess water.
  5. Pat the inside of the boats thoroughly dry with paper towels. Brush the edges lightly with olive oil.
  6. In a small bowl, briefly mix the pizza sauce, dried oregano, and black pepper.
  7. Spoon a thin, even layer of the seasoned pizza sauce into the hollow of each zucchini boat.
  8. Top evenly with diced pepperoni, followed by the shredded mozzarella. Sprinkle lightly with Parmesan cheese.
  9. Bake for 15–18 minutes, or until the cheese is bubbly, golden in spots, and the zucchini edges are tender when pierced with a fork.
  10. Remove from the oven. Garnish immediately with fresh basil. Let cool for 5 minutes before serving.