Here we have a little picture tutorial to show how this works. I used a spoon to scrape out the zucchini and roughly chopped it into bite-sized chunks. Those chunks mixed with the rest of the ingredients to make the filling.
The filling was placed back into the hollowed-out boats and sprinkled with chopped turkey pepperoni and cheese. After about 20 minutes @ 350 degrees, the pizza boats were soft, not slimy, and the cheese perfectly toasted. These boats were in the harbor, ready to be served! (I'm such a nerd about my food passions, sorry.)
Zucchini Pizza Boats
6 med. zucchini
1-8oz can tomato sauce
1/2 cup grated Parmesan cheese (or 1/4 cup parmesan, 1/4 cup bread crumbs)
1-1/2 tsp Italian seasoning blend
1-2 cups grated mozzarella cheese
Preheat the oven to 425 degrees. Wash the zucchini well to remove any grit. Slice the zucchini lengthwise and, using a spoon, scoop out the flesh from the center. Leave about one centimeter of zucchini around the edges. Save the scooped out zucchini flesh in a bowl.
Place the scooped out zucchini halves on a baking sheet. Dump the reserved zucchini flesh out onto a cutting board and chop it into smaller pieces. Return the chopped pieces to the bowl and stir in the tomato sauce, bread crumbs (if using), parmesan cheese and Italian seasoning.
Refill the zucchini halves with the prepared mixture. Top with mozzarella cheese and pepperoni. Place in the oven and bake for approximately 20 minutes or until the cheese has melted and is slightly browned. The longer the zucchini are in the oven, the softer they'll be so if you like firmer zucchini, bake for a shorter amount of time.
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