PIZZA-STUFFED ZUCCHINI BOATS

PIZZA-STUFFED ZUCCHINI BOATS

A low-carb, gluten-free twist on classic pizza flavors

KEY INFO:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Easy
• Dietary: Gluten-free, Low-carb, Keto-friendly
  (Can be made vegetarian with substitutions)

EQUIPMENT NEEDED:

• Sharp knife
• Spoon or melon baller
• Large baking sheet
• Parchment paper (optional)
• Mixing bowl
• Skillet (for browning sausage)

INGREDIENTS:

• 4 medium zucchini (about 8 inches/20cm long)
• 1 pound (450g) Italian sausage
• 1 cup (240ml) marinara sauce
• 2 cups (200g) shredded mozzarella cheese
• 1/2 cup (50g) mini pepperoni [or regular pepperoni, quartered]
• 1 tablespoon Italian seasoning
• Salt and pepper to taste

Optional Toppings:

• 1/4 cup (25g) grated Parmesan
• 2 tablespoons fresh basil, chopped
• Red pepper flakes to taste

METHOD:

1. Preheat oven to 375°F (190°C)
2. Slice zucchini lengthwise and scoop out seeds to create “boats”
   Leave 1/4 inch thickness on all sides
3. Sprinkle zucchini with salt and let sit for 10 minutes
   This draws out excess moisture
4. Brown sausage in skillet until no pink remains (about 8 minutes)
5. Mix cooked sausage with marinara sauce and 1/2 cup mozzarella
6. Pat zucchini dry with paper towels
7. Fill each boat with sausage mixture
8. Top with remaining mozzarella and pepperoni
9. Bake for 20-25 minutes until zucchini is tender and cheese is bubbly
   Optional: Broil for 2 minutes to crisp pepperoni

CRUCIAL TIPS:

• Don’t skip salting and draining the zucchini
• Avoid overstuffing boats
• Check tenderness with fork at 20 minutes
• Let rest 5 minutes before serving

STORAGE:

• Refrigerate up to 3 days
• Reheat in oven at 350°F (175°C) for 10 minutes
• Not recommended for freezing

VARIATIONS:

• Vegetarian: Use mushrooms and bell peppers instead of sausage
• Spicy: Add jalapeños and hot Italian sausage
• Supreme: Top with olives, mushrooms, and bell peppers

COMMON MISTAKES:

• Skipping the salting step
• Overcooking until zucchini becomes mushy
• Using wet or watery sauce
• Not patting zucchini dry before filling