Zucchini pizza boats so easy delicious and the perfect party food
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 1/2 cup mini pepperoni slices
- 6 small zucchini ((2 1/2 lbs))
- 1 clove garlic ( finely minced)
- 1 cup marinara sauce ((i used classico four cheese))
- 1 1/2 cups shredded mozzarella cheese ((6 oz))
- 1/3 cup finely shredded parmesan cheese ((1.4 oz))
- 2 tbsp chopped fresh oregano
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0.562500000241223 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.0776700000333081 g
- Serving Size 1 1 serving (2g)
- Sodium 387.591250000005 mg
- Sugar 0 g
- Trans Fat 0.0152325000065324 g
- Calories 5 calories
Step-by-step
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat liner, set aside.
- Cut each zucchini into halves through the length (if they don't lie flat trim a thin portion from bottoms so that they will lie mostly flat. I only had to do this with one of them). Pat insides dry with paper towels (cut portion). Align on prepared baking sheet.
- In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges uncoated.
- Sprinkle tops evenly with mozzarella cheese then with parmesan cheese. Top with pepperoni slices (placing them more near centers as the cheese will melt and spread). Bake in preheated oven 12 - 18 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).
- Remove from oven and sprinkle with chopped fresh oregano. Serve warm.
Zucchini holds high water content that readily releases during roasting, turning melted cheese into a watery pool if ignored. Patting the hollowed cavities thoroughly dry with paper towels removes surface moisture before any oil or sauce touches the vegetable. Selecting small squashes weighing under seven ounces apiece minimizes excess liquid while providing a sturdy vessel.
Brushing garlic-infused olive oil directly onto the raw flesh creates a hydrophobic barrier that seals the cells. This thin lipid layer prevents the subsequent marinara from soaking straight into the fibrous squash tissue during baking. Leaving a small uncoated rim near the edges ensures the sauce stays contained as it bubbles.
Baking at 400 degrees Fahrenheit drives off residual steam rapidly without turning the squash to mush. Pull the baking sheet when the mozzarella melts completely and turns golden around the edges, typically between twelve and eighteen minutes. Thicker specimens require the longer end of this window to reach a tender-crisp texture.
Pairing these stuffed squashes with a crisp green salad dressed in a sharp vinaigrette balances the heavy dairy fats. The acid cuts through the richness of the mozzarella and parmesan. Leftovers keep in a sealed container for up to three days, though reheating works best in a toaster oven to restore crispness.
