Description
These Pizza Zucchini Boats with Pepperoni and Sausage are a delicious and low-carb twist on traditional pizza. Hollowed zucchini halves are pre-baked, then stuffed with a flavorful mixture of sautéed Italian sausage, zucchini pulp, onions, garlic, and spaghetti sauce, topped with mozzarella cheese and pepperoni slices, and finished by broiling to perfection. Perfect as a family-friendly dinner or a tasty appetizer, this recipe combines fresh vegetables with classic pizza flavors in a healthy and satisfying dish.
Ingredients
Scale
Zucchini Boats
- 4-5 medium zucchinis
- Olive oil, for drizzling
- Salt, to taste
- Pepper, to taste
Sausage Mixture
- 1-2 tablespoons olive oil
- ½ cup onions, finely diced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 lb Italian sausage (mild)
- 1 cup spaghetti sauce
- 1 cup reserved zucchini pulp (coarsely chopped)
Toppings
- ½ cup small pepperonis (6-8 per zucchini boat)
- 1 cup mozzarella cheese
- Fresh parsley, for garnish (optional)
- Grated Parmesan cheese (optional)
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the zucchini boats initially.
- Prepare the Zucchini: Cut the zucchinis in half lengthwise and carefully scoop out the insides to create hollow boats. Save the scooped-out pulp in a bowl for later use in the filling.
- Season the Zucchini: Drizzle about 1 tablespoon of olive oil over the inside of each zucchini half, then sprinkle with salt and pepper.
- Partially Bake Zucchini: Place the zucchini boats inside-up on a baking sheet and bake in the preheated oven for 7 to 8 minutes to slightly soften them.
- Sauté Aromatics: Heat 1-2 tablespoons olive oil in a medium-large saucepan over medium heat. Add diced onions, minced garlic, salt, and pepper, and sauté for 2 to 3 minutes until fragrant and softened.
- Cook Sausage: Add the Italian sausage to the pan and cook for about 8 minutes until it is mostly browned and cooked through.
- Add Zucchini Pulp: Stir in 1 cup of the chopped reserved zucchini pulp into the sausage mixture and cook for an additional 2 to 3 minutes until the zucchini is tender.
- Simmer with Sauce: Reduce the heat to low and add the spaghetti sauce. Let the mixture heat through thoroughly, stirring occasionally.
- Fill Zucchini Boats: Spoon the sausage and sauce mixture into each baked zucchini boat, distributing about ¼ cup per half.
- Add Toppings: Sprinkle each stuffed zucchini boat with mozzarella cheese and place 6 to 8 small pepperoni slices on top.
- Broil to Finish: Return the zucchini boats to the oven and broil for 2 to 3 minutes, watching closely to melt and lightly brown the cheese without burning it.
- Garnish and Serve: Remove from oven and top with fresh parsley and a sprinkle of grated Parmesan cheese if desired. Serve warm and enjoy!
Notes
- You can substitute mild Italian sausage with spicy if you prefer more heat.
- Make sure to watch closely during broiling to avoid burning the cheese.
- Leftover filling can be saved and used as a pasta sauce or pizza topping.
- For a lower-fat version, use turkey sausage and reduced-fat cheese.
- If zucchinis are very watery, pat the boats dry before baking to prevent sogginess.
