Zucchini Pizza Boats and Bites

Again, I ask, who does not like pizza? This is one of the better ideas that I found that you somewhat more healthfully eat a better pizza. This is also a great idea as a simple appetizer or canapés.

They are quite simple to put together, which means you can prep them and store in the fridge until you are ready to bake them.

To make this a bit more belly and thighs friendly, I recommend using low-fat cheese.

Using the same recipe, but cutting the zucchini into medallions makes the bites.

Of course, you can also make your own marinara sauce, which is what I do and always have on hand. It is quite simple to make and you can find the recipe right here on my site (how convenient is that for you)?

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 12 boats, about 6 servings

Ingredients

6 small zucchini (2 1/2 lbs)

1 Tbsp olive oil

1 clove garlic, finely minced

Salt and freshly ground black pepper

1 cup marinara sauce (I used Classico Four Cheese)

1 1/2 cups shredded mozzarella cheese (6 oz)

1/3 cup finely shredded parmesan cheese (1.4 oz)

1/2 cup mini pepperoni slices

2 Tbsp chopped fresh oregano

Directions

  • Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat liner, set aside.

  • Cut each zucchini into halves through the length (if they don't lie flat trim a thin portion from bottoms so that they will lie mostly flat. I only had to do this with one of them). Pat insides dry with paper towels (cut portion). Align on prepared baking sheet.

  • In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini.

  • Sprinkle with salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges uncoated.

  • Sprinkle tops evenly with mozzarella cheese then with Parmesan cheese.

  • Top with pepperoni slices (placing them more near centers as the cheese will melt and spread).

  • Bake in preheated oven 12 - 18 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).

  • Remove from oven and sprinkle with chopped fresh oregano.

  • Serve warm.

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