Turkey pepperoni, olives and diced tomato fill these stuffed zucchini boats. Ricotta and melted mozzarella cheese make this a fun twist on pizza without all the carbs.

Adam Hickman
Source: EatingWell.com, May 2020


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Cut each zucchini in half lengthwise and, using a teaspoon, remove most of the flesh, leaving 1/2-inch-thick shells. Coarsely chop half of the flesh; discard the remaining flesh or reserve it for another use. Place the zucchini shells on a baking sheet and sprinkle with pepper. Bake until just tender, 8 to 10 minutes.

  • Meanwhile, heat oil in a medium skillet over medium-high heat. Add the chopped zucchini, onion and garlic; cook until the onion starts to soften, 3 to 4 minutes. Stir in tomatoes and marinara sauce; cook, stirring occasionally, until the liquid evaporates, about 2 more minutes. Divide the zucchini mixture evenly among the zucchini shells. Top evenly with ricotta, pepperoni and olives. Sprinkle with Parmesan and mozzarella.

  • Switch oven to broil and place a rack 8 inches from the heat. Broil the zucchini boats until the cheese is browned, about 5 minutes. Top with basil and crushed red pepper.

Nutrition Facts

241 calories; protein 13g 26% DV; carbohydrates 17.2g 6% DV; exchange other carbs 1; dietary fiber 3.8g 15% DV; sugars 9g; fat 14.5g 22% DV; saturated fat 5.6g 28% DV; cholesterol 28.4mg 10% DV; vitamin a iu 1574.7IU 32% DV; vitamin c 47.3mg 79% DV; folate 74.7mcg 19% DV; calcium 279.1mg 28% DV; iron 1.8mg 10% DV; magnesium 63.6mg 23% DV; potassium 911mg 26% DV; sodium 498.2mg 20% DV; thiamin -1mg -100% DV.