I love pizza but it just isn’t healthy! Some people can eat lots of it (ahem my husband) without feeling sluggish or gaining weight, but I am just not one of them (sigh). Last weekend instead of pizza with the rest of the family, I decided to make myself some pizza zucchini boats. I’d seen some similar Ideas floating around the internet and I loved the idea of still getting some satisfying pizza flavor without the heavy carbs. Here’s how I made these:
Ingredients, Zucchini Pizza Boats:
- 1 zucchini, cleaned and sliced in half (thinner if it’s a thick zucchini)
- 1 c. cheese, any kind (I used a mixture of mozzarella and colby jack)
- Marinara sauce
- Fresh tomatoes, sliced (campari or roma tomatoes have lots of flavor)
- Fresh basil
- Olive oil
- Optional: balsamic vinaigrette
Preheat your oven to 400 degrees F. Start by prepping your zucchini. I cut mine in half and you want to cut them thin so the ratio of toppings to zucchini is high, rather than having a thick piece of zucchini with a little bit of cheese/toppings on top. Drizzle with olive oil. Spoon marinara sauce onto zucchini pieces, then top with cheese, fresh sliced tomatoes, and more cheese. I like to add the fresh basil after it’s cooked so it has more flavor, but you can add it before too! Bake at 400 for 20-25 minutes or until zucchini is cooked and soft. Top with fresh basil. I also love to drizzle a little balsamic on top. It’s such a great flavor addition if you like balsamic. To serve, I put a whole boat on my plate but if you’re serving to a group you could easily cut the boats into wedges or slices!
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