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PIZZA STUFFED ZUCCHINI BOATS

Article Title: Delicious and Healthy: Low Carb Pizza Stuffed Zucchini Boats

Introduction:
Looking for a delicious way to enjoy pizza without the guilt? Look no further! These low carb Pizza Stuffed Zucchini Boats are not only fun to make but also incredibly tasty. Packed with flavor and nutrition, they’re a perfect main course for anyone craving the flavors of pizza without the heavy carbs. In this article, we’ll guide you through the process of making these delightful zucchini boats step by step, ensuring that you create a dish that’s both satisfying and nutritious.

H2: Ingredients

H3: For the Zucchini Boats:

  • 4 zucchinis
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed rosemary
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried oregano
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded provolone cheese
  • 1/3 cup mini pepperoni
  • 1/4 cup sliced black olives
  • Chopped fresh basil for garnish

H2: Instructions

Preparation:

  1. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup.

Making the Zucchini Boats:

  1. Slice the zucchinis in half lengthwise. Using a small spoon, scoop out the seeds and a little bit of the flesh, leaving about 1/4 – 1/2 inch of flesh on the zucchini. Place the prepared zucchini, scooped side up, on the prepared baking sheet.
  2. Heat olive oil over medium heat in a skillet. Add the chopped onion and cook until soft, about 5 minutes. Reduce the heat to low and add minced garlic, crushed rosemary, dried thyme, and dried oregano. Cook for 1 minute, stirring constantly.
  3. Remove the skillet from the heat and let it cool for a few minutes. Stir in marinara sauce, 3/4 cup of mozzarella cheese, and 1/4 cup of provolone cheese. Scoop the sauce and cheese mixture into the zucchini boats.
  4. Sprinkle the remaining cheese over the stuffed zucchinis. Top with mini pepperoni and sliced black olives.
  5. Bake in the preheated oven for about 15-20 minutes or until the cheese is melted and lightly browned.
  6. Garnish with chopped fresh basil before serving.
See also  Conchitas with Ground Beef Recipe

H2: Tips

  1. Smaller zucchinis cook up more tender, with less tough skin and bitterness.
  2. Choose firm zucchinis free of cuts and blemishes for the best results.
  3. Adjust cooking time based on desired tenderness; shorter time for slightly crisp zucchinis, longer for softer texture.
  4. Experiment with different cheeses for varied flavors, and consider adding grated Parmesan or Romano on top.
  5. If mini pepperoni is unavailable, regular-sized chopped pepperoni works just as well.
  6. Store leftovers in an airtight container in the fridge and reheat in the microwave at reduced power for a quick meal.

H2: FAQs

Q: Can I make these zucchini boats ahead of time?
A: Absolutely! You can prepare the stuffed zucchini boats up to a day in advance and refrigerate them until ready to bake. Just pop them in the oven when you’re ready to eat.

Q: Are these zucchini boats suitable for freezing?
A: While you can freeze them, the texture may change slightly upon reheating. It’s best to enjoy them fresh or refrigerated for the best taste and texture.

Q: Can I customize the toppings on these zucchini boats?
A: Of course! Feel free to get creative with your toppings. You can add your favorite pizza toppings like mushrooms, bell peppers, or even cooked sausage to make them your own.