Imagine zucchini boats, fresh from the garden, turned into a canvas for a melty, pizza-inspired masterpiece. That’s what this recipe is all about, transforming simple zucchini into something extraordinary with a flavorful filling and a bubbly, cheesy topping. It all starts with hollowed-out zucchini halves that become the bed for a savory mix of herbs, marinara, and two types of cheese. Topped with mini pepperoni and black olives, these boats are then baked to perfection.
Assemble: Fill zucchini with sauce mixture, top with remaining cheeses, pepperoni, and olives.
Bake: At 375 degrees F, until the cheese is bubbly and golden.
Garnish and Serve: Sprinkle with fresh basil and serve hot.
Tips:
Scooping Zucchini: Be careful to leave enough flesh on the skins to hold the filling without breaking.
Cheese Choices: Experiment with different cheeses for varied flavors. A touch of Parmesan can add a nice sharpness.
Serving: These are great as a side dish or a light main course, especially with a side salad.
FAQs:
Can I make these ahead of time? Yes! Assemble ahead and bake just before serving.
Are there vegetarian options for the pepperoni? Absolutely, skip the pepperoni or use a plant-based substitute.
How do I keep the zucchini from becoming too soggy? Don’t overcook them and make sure to scoop out enough flesh so they aren’t overly thick.
Can I add other vegetables to the filling? Certainly! Mushrooms, bell peppers, or spinach make great additions.
This recipe brings a playful and delicious twist to your vegetable dishes, perfect for those who enjoy the comforting flavors of pizza but are looking for a healthier base than traditional dough. Enjoy crafting these delightful zucchini boats that promise a burst of flavor in every bite!