Zucchini Pizza Boats

A healthy spin on your typical pizza base, made with just a fresh ingredients, but the options are endless to please everyone's taste!

You guys are going to love these zucchini pizza boats! I seriously could not wait to take a bite of them while they were cooking in the oven because it smelled exactly like a pizza was cooking in there with all the spices, fillings, and the sauce that I was using...which I will get to in a bit! They also can go on the grill too, which will give them a nice charred taste! If you are going to do that, I would suggest sautéing whatever you are filling the zucchini with first in a little bit of olive oil or coconut oil first on the stove, then filling the zucchini, and then grilling them on the grill, just to ensure that everything is evenly cooked.

Obviously by now you know that I am obsessed with zucchini especially in the summer because, one the vegetable is so fresh and abundant, two I am constantly making zoodles or zucchini chips on the grill since it is so easy and a huge time savor when I am in a rush, and three I love hiding them in things like my paleo chocolate zucchini bread...but this time, I needed to change it up! For some reason, I am always craving grilled pizzas in the summer, but sometimes I don't want to eat all of the bread that goes along with it, just because it's so hot out and I'll admit, that I am a little lazy when it comes to making my own pizza dough, even though the crispy crust is my favorite part! So, that is where the dilemma always comes into play. I wanted pizza but also something really light at the same time. So, that is how these zucchini pizza boats were created! Plus, they are ready in half the time, easier, filled with veggies, and you can create as many different ones as you want in each of the zucchini "boat."

All you have to do is cut the zucchini in half length wise, carefully scoop out the seeds in the middle to create a boat, add the sauce and then your fillers! I made a few different ones and I think my favorite was the tomato basil! I listed a few different combinations below, but feel free to get creative and come up with your own combinations. If you make any different ones, let me know in the comments!

Main Meals/Side Dishes
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes (less time if you do not cook the fillers!) 

Ingredients:

Serves 3-5*
*Depending, each person can have their own pizza boat, or multiple

Base:
4 large zucchini
1/2 cup of your favorite tomato sauce
Olive oil
Sea salt + pepper

Filler Ideas (the ones that are pictured above)

Margherita Pizza
tomato sauce, sliced cherry tomatoes, mozzarella (optional), basil leaves, sea salt, pepper, drizzle of olive oil.

Veggie Pizza:
tomato sauce, sliced tomatoes, mixed greens, red peppers, sea salt, pepper, oregano, sprinkle of nutritional yeast.

Onions & Peppers:
tomato sauce, sliced tomatoes, diced onions, diced red bell peppers, meat (such as sausage, optional)

Greek Style Pizza:
tomato sauce, sliced cherry tomatoes, olives, diced onions, feta cheese.


 

Directions:

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside. If you are planning to saute the onions, peppers, or any of the fillers, do this now. You can saute each separately in olive oil over medium heat until tender.

2. Wash, dry, and cut each zucchini in half long-ways. Next, carefully, with a spoon, scoop out the center, where the seeds are. Do not scoop the spoon too deep and break through the skin of the zucchini. You want to create a space to put your desired fillings in.

3. Place the zucchini on the lined baking sheet and lightly brush each zucchini half with olive oil (bottom and inside). 

4. Fill each zucchini with about 1-2 tbsp. of tomato sauce and your desired fillings.

5. Bake in the oven for 20-25 minutes. The zucchini boat will be tender. Finish off with sea salt, black pepper, and fresh basil leaves.

Serve immediately. To re-heat, place in the oven at 350 for 5-10 minutes, until warm or under the broiler for a few minutes.