Pizza Stuffed Zucchini Boats
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
330 kcal
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Course
Main Course
Pizza Stuffed Zucchini Boats
Description
This recipe starts by halving medium zucchinis and scooping out the centers to create boats with a sturdy shell. The removed zucchini flesh is drained and diced for use in the filling. The filling is made by sautéing onion and garlic, cooking ground sausage thoroughly, and mixing in bell pepper, tomato paste, pizza sauce, zucchini flesh, Italian seasoning, salt, and pepper. After simmering to combine flavors and reduce moisture, the mixture is spooned into the zucchini boats, topped with sliced pepperoni and shredded mozzarella.
The boats are arranged on a foil-lined baking dish and baked at 400°F until the zucchini is tender and the cheese melts and browns slightly. The result blends the juicy texture of cooked zucchini with a rich, meaty, and aromatic filling highlighting classic pizza ingredients in a vegetable vessel.
Ingredients
- 4 zucchini cut in half lengthwise, medium
- 2 tablespoons olive oil
- 1 lb ground sausage
- 1 onion diced, small
- 4 cloves garlic minced
- 1/2 red bell pepper diced
- 12 lices pepperoni cut into half
- zucchini flesh from 2
- 1 tablespoon tomato paste
- 1 1/2 cups pizza sauce
- 1 tablespoon Italian seasoning
- salt to taste
- black pepper to taste
- 1 cup mozzarella cheese shredded
Instructions
- Cut the zucchini in half and using a small spoon, hollow out the center out of the halves, leaving 1/4 inch thick shell on each half, to create zucchini boats. Keep only the flesh from two zucchini and discard the rest.
- Squeeze excess water out of the flesh and chop well. Set aside.
- Place a large skillet over medium-high heat. Add olive oil and once the oil is hot add diced onion and garlic, stir and cook for 1 minute. Push to one side of the pan.
- Add ground sausage. Using a wooden spoon, break it up while it cooks. Mix with the onion and garlic and continue cooking for about 5 minutes. Drain grease, leaving only about 2 tablespoons in the pan.
- Add the diced bell pepper, tomato sauce, tomato paste, diced zucchini flesh, Italian seasoning, salt and pepper. Stir well and simmer on low for about 15 minutes. Taste and adjust for salt and pepper if needed.
- Preheat oven to 400 degrees F. Line a baking dish with foil, to avoid cheese sticking to it, and set aside.
- Using a spoon, scoop the sausage mixture into the hollowed zucchini boats. Divide the mixture equally and press firm to fit in as much as possible into the zucchini boats.
- Arrange into a baking dish and top with shredded cheese and pepperoni slices.
- Cover with foil and bake for 25-35 minutes until cheese is melted and zucchini is cooked through. Remove foil during last 5 minutes of cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 58mg | 19% |
| Sodium | 964mg | 40% |
| Potassium | 644mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 32.2mg | 36% |
| Calcium | 171mg | 17% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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