Zucchini Pizza Boats

5 stars average

A low carb pizza alternative, these zucchini pizza boats will be a huge hit with the whole family. Stuffed with hearty Italian sausage, veggies and two types of cheese, this quick and easy dinner recipe is sure to be a new favorite.

Course Main Dish

Cuisine American, Italian

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 545kcal

Author Liz Della Croce

Ingredients

4 medium zucchini
1 tablespoon olive oil
1 teaspoon oregano
salt and pepper to taste
1 cup marinara sauce or pizza sauce
1 pound Italian sausage
16 ounces shredded part-skim mozzarella
¼ cup grated Parmesan cheese
fresh basil and chili flakes optional garnish

Instructions

Pre-heat oven to 400 degrees. Halve each zucchini horizontally and carefully scoop out the flesh of each zucchini half to create a well.
4 medium zucchini
Place the zucchini on a prepared baking sheet, cut size up, and drizzle with olive oil, salt, pepper and oregano. Roast for 15-18 minutes then set aside.
1 tablespoon olive oil, 1 teaspoon oregano, salt and pepper
While zucchini is roasting, heat a medium saute pan over medium-high heat and add Italian sausage. Using a wooden spoon, carefully break up the Italian sausage into bite-sized crumbles. Saute until sausage is browned and cooked through, about 9-11 minutes total; set aside.
1 pound Italian sausage
Remove zucchini from oven and pat any moisture that may have accumulated with paper towel. Spread about two tablespoons of marinara sauce in the middle of each zucchini half then top with cooked Italian sausage crumbles, mozzarella cheese and a sprinkle of parmesan. Repeat until all halves are filled then bake for 5 minutes before turning oven to broil then broiling for 3-4 minutes until golden brown. Serve with optional garnish of fresh basil and chili flakes.
1 cup marinara sauce, 16 ounces shredded part-skim mozzarella, 1/4 cup grated Parmesan cheese, fresh basil and chili flakes

Nutrition