ZUCCHINI PIZZA BOATS

Stuffed zucchini is a common food item in the Mediterranean region. I’ve wanted to cook them for a long time, but this article on Green Light Bites motivated me to make them.

Stuffed zucchini are typically filled with seasoned food items like starch, meat, and vegetables. What intrigued me in these stuffed zucchini in the Green Light Bites version is that they’re pizza-themed, making them suitable for families! They appear like pizzas, they taste like pizzas, but you’ll get a lot of veggies!

So I was inspired by Green Light Bites. I made my zucchini pizzas. I added bread crumbs to increase the flavor of the filling, used Parmesan instead of feta since it was what I had in my fridge, and added a couple of black olives over the top. I was hoping to put some turkey pepperoni, but the one I was in was out… It was a bummer! The recipe can be made completely custom, so be creative with it!

You can make it low-carb by substituting the bread crumbs using more Parmesan. Either way, they were delicious and easy to make, so I’ll make them when I want to eat pizza!

ZUCCHINI PIZZA BOATS

INGREDIENTS

Six meds. zucchini ($4.22)

1 8 oz. bottle tomatoes($0.50)

1 cup of breadcrumbs ($0.08)

1/4 cup parmesan cheese ($0.24)

1 teaspoon Italian spice blend($0.05)

1 2 oz. can of black olives sliced ($1.00)

2 cups shredded mozzarella ($1.83)

INSTRUCTIONS

The oven should be preheated to 425°F. Clean the zucchini thoroughly to get rid of any grit. Cut the zucchini in half lengthwise use a spoon to scoop the flesh out of the middle. You should leave about one centimeter of zucchini on the edges. The zucchini flesh in the bowl.

Put the scooped pieces of zucchini on the baking tray. The zucchini flesh on a cutting board is then broken into pieces. Then, return the pieces you have chopped in the bowl, and stir into some bread crumbs, tomato sauce, parmesan cheese, and Italian seasoning.

Fill the zucchini halves with the mixture you prepared. Serve with black olives and mozzarella cheese. Put in the oven and bake for about 20 minutes until the cheese is melted and slightly brown. The longer that zucchini remain baking, the more soft they’ll get, so if you prefer firmer zucchini, bake them for a shorter duration.