Ingredients:
- 4 large Medium Zucchini (approx. 900 g)
- 2 Tbsp Olive Oil, divided
- 1 tsp Coarse Sea Salt
- 1/2 tsp Black Pepper, freshly ground
- 1 cup Pizza Sauce (Marinara), high quality and thick
- 1 1/2 cups Shredded Mozzarella Cheese, divided (1 cup for filling, 1/2 cup for topping)
- 1/4 cup Grated Parmesan Cheese
- 1 tsp Dried Oregano
- 1/2 tsp Garlic Powder
- 1/4 cup Mini Pepperoni or other toppings
Instructions:
- Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Wash the zucchini, trim the ends, and slice them in half lengthwise. Using a melon baller or small spoon, gently scoop out the inner flesh, leaving a 1/4-inch border. Roughly chop the removed zucchini flesh and set aside for the filling.
- Place the empty zucchini shells cut-side up on the prepared baking sheet. Drizzle lightly with 1 Tbsp of olive oil and season the insides with a pinch of salt and pepper.
- Bake the empty shells for 8–10 minutes. This step softens the shells and allows excess water to evaporate. Remove from the oven and carefully pat the insides dry with a paper towel.
- While the shells bake, heat the remaining 1 Tbsp of olive oil in a skillet over medium heat. Sauté the chopped zucchini flesh for 3-5 minutes until softened and much of its moisture has evaporated. Remove from heat.
- In a mixing bowl, combine the sautéed zucchini flesh, 1 cup of mozzarella, the Parmesan cheese, pizza sauce, oregano, garlic powder, and your chosen toppings (e.g., mini pepperoni). Taste the mixture and adjust salt and pepper as needed.
- Spoon the pizza filling mixture evenly into the pre-baked zucchini shells.
- Sprinkle the remaining 1/2 cup of mozzarella evenly over the top of the stuffed boats.
- Return the boats to the 400°F (200°C) oven for an additional 15–20 minutes, or until the zucchini is fork-tender and the cheese is melted, bubbly, and beautifully golden brown.
- Allow the boats to rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.