Baked Pizza Stuffed Zucchini Boats Recipes

PEPPERONI STUFFED ZUCCHINI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.
• Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.
• Bake in preheated oven for 12 minutes.

ZUCCHINI BOATS

Steps:

• Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.

ZUCCHINI PIZZA BOATS

Steps:

• In a deep skillet add coconut oil, onion and garlic. Cook on medium heat for 10 mins, or until onion is soft and translucent.
• Add the plant-based ground (or lentils), Italian seasoning, fennel, sea salt and pepper. Cook and break apart ground into small chunks, until lightly brown (5-10 mins). Then pour in tomato sauce and tomato paste, mix to combine.
• Make homemade vegan mozzarella. Or, grate store-bought plant-based cheese.
• Preheat oven to 400F/200C.Slice zucchinis in half and scoop out inner seeds to make boats. Scoop plant-based ground beef into boats, and sprinkle/drizzle with cheese. Cook in the oven for 30 minutes, or until zucchini boats are golden and bubbling.

GARDEN-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

ZUCCHINI PIZZA BOATS

Steps:

• Place a rack in the center of your oven. Preheat the oven to 375 degrees F. Lightly coat a rimmed baking sheet or 9x13-inch baking dish with nonstick spray.
• Halve each zucchini lengthwise. With a small spoon or melon baller, gently scrape out the center zucchini flesh and pulp, leaving a border of about 1/3 inch on all sides. Arrange the zucchini shells on the baking sheet. Sprinkle the insides of the zucchini with salt.
• Spoon the pizza sauce into each shell, dividing it evenly. You may need a little more or less, depending upon the size of your zucchini. Put a generous amount, but don't feel like you need to fill it all the way to the very top.
• Sprinkle the mozzarella over the top, then evenly sprinkle with Italian seasoning and red pepper flakes (if using). Scatter on the pepperoni and any other desired toppings. Last, sprinkle with Parmesan.
• Bake for 15 to 20 minutes, until the cheese is hot and bubbly and the zucchini is tender. If desired, switch the oven to broil and cook the zucchini for 2 to 3 additional minutes, until the cheese is lightly browned. Remove from the oven and sprinkle with chopped fresh basil. Serve immediately.

SAUSAGE-STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F.
• With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
• In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
• In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
• Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

STUFFED ZUCCHINI BOATS (+ 2 VARIATIONS)

Steps:

• Preheat oven to 400.
• Slice zucchini in half vertically and scoop out the middles to create a boat without going too deep.
• ~Taco Version~
• Heat olive oil in a skillet. Add garlic and sauté one minute.
• Add ground turkey to skillet and crumble, cooking until browned.
• Mix in seasoning and salsa and remove from heat.
• Divide turkey mixture into zucchini boats and top with cheese.
• Bake in preheated oven on a baking sheet for 20-25 minutes.
• ~Pizza Version~
• Drizzle olive oil over prepared zucchini on a baking sheet. Sprinkle with salt and pepper.
• Spoon tomato sauce into zucchini boars and sprinkle with cheese.
• Sprinkle basil and oregano and additional toppings if using.
• Bake in preheated oven on a baking sheet for 20-25 minutes.

BAKED PIZZA STUFFED ZUCCHINI BOATS RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Wash and cut zucchini in half lengthwise.
• Use a spoon to scrape out the seeds and pulp in the center of the zucchini and pat dry with a paper towel.
• Lay zucchini cut side up on a baking sheet.
• Spread marinara sauce evenly between zucchini.
• Top with mozzarella, mushrooms, pepperonis, green pepper, onion and olives.
• Bake for 12-18 minutes. Cooking time will vary due to thickness of zucchini, but cook until cheese is melted and zucchini is tender.