Zucchini Pizza Boats

This may be one of my favorite recipes so far. These Zucchini Pizza Boats are not only gluten and dairy free, but they have a veggie serving included and are low in carbs. You simply spoon out some of the excess zucchini and fill the inside with DF cheese and whatever toppings you love! Below are the toppings I used for my pizza boats, but you can simply remove the pepperoni to make it vegan or add any other fun toppings you prefer.

Zucchinis are also in season in the summer, so this makes for the perfect easy summer dish. Zucchinis are rich in many nutrients, and they are beneficial for digestion, heart health, and vision. Overall, Zucchinis are a great addition to your diet, and this is just one fun way you can use them for a meal this summer.

Ingredients:

• 4 zucchinis on the larger side

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 2/3 cup marinara sauce of choice

• 1 1/2 cups DF shredded mozzarella

• 1 tsp Italian seasoning

• 1/3 cup mini pepperonis

• 1/3 cup Baby Bella mushrooms, chopped

• 1/4 cup red onion, chopped

• 2 tbsp fresh basil leaves, sliced or torn

• optional: flaky salt, red pepper flakes for topping

Other potential toppings:

• sausage

• cherry tomatoes

• bell peppers

• olives

• pineapple

• chicken

• garlic

• pine nuts

Directions:

1. Preheat the oven to 375 degrees F and prepare a large baking sheet by covering it with tinfoil.

2. Chop the zucchinis in half, length wise. Using a melon baller or spoon, scoop out the excess zucchini, leaving about 1/2 inch of zucchini skin and zucchini inside. Just make sure that you have removed all of the seeds.

3. Lay them skin side down evenly on the baking sheet and sprinkle each one with equal amounts of salt, pepper, and garlic powder.

4. Using a baking brush or spoon, evenly brush the marinara sauce amongst the inside of all the zucchinis. You can use more or less marinara sauce depending on how saucy you would like it.

5. Sprinkle each with equal amounts of DF mozzarella and Italian seasoning. Again, you can use more or less DF mozzarella depending on how cheesy you want it.

6. Top each one with even amounts of the mini pepperoni, chopped mushrooms, chopped red onion, and sliced or torn basil. At this point you can also remove or add any toppings that you would like.

7. Roast in the oven for 15 to 20 minutes at 375 degrees F until the zucchini is tender and the DF cheese has melted. If you would like, you can turn the heat to broil for 3 to 5 minutes so the toppings and cheese get extra crispy.

8. Remove from the oven and allow to cool slightly. Top with flaky salt and red pepper flakes if you would like and enjoy! You can each them with your hands like pizza or with a fork and knife!