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Pizza Zucchini Boats
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Brief Description
Zucchini stuffed with tomatoes, peppers and marinara, topped with cheese and baked until tender.
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Main Ingredient
zucchini
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Category: Vegetables
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Cuisine: Italian
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Prep Time: 30 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
You can add other ingredients to the mixture such as olives, chopped artichoke hearts or cooked spinach.
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Posted By: vastrother@aol.com
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Posted On: Feb 26, 2017
Number of Servings:
Ingredients:
- 4 - medium zucchini
- 2 tablespoons - unrefined, cold pressed, extra virgin olive oil plus extra for drizzling
- 1 - small onion diced
- 1/2 - sweet bell pepper diced
- 2 cloves - garlic minced
- 1 - large OR 2 small tomatoes diced
- - a few basil leaves chopped
- 1/3 cups - grated pecorino or parmesan cheese
- 1/2 cups - shredded mozzarella optional
- 1 cups - marinara sauce optional
Directions:
1. Preheat oven to 425 degrees F. Lightly grease a baking dish or line a baking sheet with parchment paper.
2. Trim the stem end of the zucchini and slice the zucchini in half lengthwise. Carefully scoop out the soft center flesh with a spoon and set aside. Place the zucchini halves on the baking dish and drizzle with olive oil and sprinkle with salt and pepper.
3. Finely chop the scooped zucchini flesh and reserve.
4. Heat the olive oil in a large skillet over medium heat and saute the zucchini flesh, onion, pepper and garlic until soft, tender and translucent. Add the tomatoes and a sprinkling of salt and pepper and saute until the tomatoes are soft and have released their juices. Turn off the heat and stir in the basil and parmesan cheese.
5. Spoon the mixture evenly into each zucchini boat. Top with marinara sauce and mozzarella cheese, if desired.
6. Bake for 15-20 minutes or until cheese is melted and zucchini is tender.
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