Pizza Stuffed Zucchini Cups Recipes

PIZZA STUFFED ZUCCHINI

Steps:

• Preheat oven to 425°.
• Slice off both ends of zucchini and discard. Line up chopsticks on either side of zucchini, then carefully make 1/4" slices, making sure your knife hits the chopsticks. Repeat with remaining zucchini.
• Place zucchini on a parchment-lined, rimmed baking sheet and bake until pliable, 10 minutes. Let cool until you can handle, then, alternating with pepperoni and mozzarella, stuff the slices of zucchini. Sprinkle each with a pinch of Italian seasoning and 1 tablespoon Parmesan. Bake until cheese is melty and pepperoni is crispy, 10 minutes more.
• Serve with marinara for dipping.

PIZZA-STUFFED ZUCCHINI CUPS

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper or foil.
• Cut end off each zucchini, then cut each into 1 1/2-inch-thick slices. Using small spoon, scoop out the flesh, without going through the bottom, and discard or save for another use.
• In medium bowl, stir together cream cheese, Italian seasoning, olives, bell pepper, pepperoni and half of the cheese. Fill each zucchini cup with 1 to 2 spoonfuls filling. Place on cookie sheet. Top each with bread crumbs.
• Bake 20 minutes. Top with remaining cheese. Bake about 20 minutes longer or until cheese is melted and golden brown.

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.

WHITE PIZZA STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Cut ends off of zucchini and slice in half lengthwise. With a spoon or melon baller, gently scoop out seeds and discard. Place cut-side-up on a large baking sheet.
• To a medium bowl, add ricotta, 1 cup mozzarella, garlic, 2 tablespoons basil, oregano, salt, and pepper. Mix well. Using a spoon, fill zucchini with ricotta mixture, dividing evenly between halves. Top with remaining mozzarella.
• Bake until zucchini is fork-tender and the cheese is melted and turning golden brown along the top.
• Chiffonade remaining basil leaves and sprinkle over the tops of zucchini. Serve.

ZUCCHINI PIZZA CASSEROLE

Steps:

• Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. , Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer., Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

ZUCCHINI CRUST PIZZA

Steps:

• Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edges are golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.

ZUCCHINI PIZZA BAKE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.
• Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.
• While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.
• Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.