It’s the season of zucchini! If you’re looking for a low carb recipe, this is a great one. It could be a fun way to get kids to eat their veggies, too!
Ingredients:
4 medium zucchini
½ teaspoon ground pepper
1 tablespoon extra-virgin olive oil
½ cup finely chopped white onion
2 teaspoons finely chopped garlic
1 ½ cups diced plum tomatoes
½ cup reduced-sodium marinara sauce
½ cup part-skim ricotta cheese
12 slices turkey pepperoni, halved
3 tablespoons sliced black olives
3 tablespoons finely grated Parmesan cheese
½ cup shredded part-skim mozzarella cheese
2 tablespoons thinly sliced fresh basil
¼ teaspoon crushed red pepper
Preheat oven to 350 degrees F. Cut each zucchini in half lengthwise and, using a teaspoon, remove most of the flesh, leaving 1/2-inch-thick shells. Coarsely chop half of the flesh; discard the remaining flesh or reserve it for another use. Place the zucchini shells on a baking sheet and sprinkle with pepper. Bake until just tender, 8 to 10 minutes.
Heat oil in a medium skillet over medium-high heat. Add the chopped zucchini, onion and garlic; cook until the onion starts to soften, 3 to 4 minutes. Stir in tomatoes and marinara sauce; cook, stirring occasionally, until the liquid evaporates, about 2 more minutes. Divide the zucchini mixture evenly among the zucchini shells. Top evenly with ricotta, pepperoni and olives. Sprinkle with Parmesan and mozzarella.
Switch oven to broil and place a rack 8 inches from the heat. Broil the zucchini boats until the cheese is browned, about 5 minutes. Top with basil and crushed red pepper.
Nutrition Information:
Serving size: 2 boats
Per Serving: 241 calories; protein 13g; carbohydrates 17.2g; dietary fiber 3.8g; sugars 9g; fat 14.5g; saturated fat 5.6g; cholesterol 28.4mg; vitamin a iu 1574.7IU; vitamin c 47.3mg; folate 74.7mcg; calcium 279.1mg; iron 1.8mg; magnesium 63.6mg; potassium 911mg; sodium 498.2mg
Printable recipe available at: https://www.eatingwell.com/recipe/280089/zucchini-pizza-boats/
