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. Source: EatingWell.com, May 2020

Adam Hickman


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; 14.5 g total fat; 5.6 g saturated fat; 28 mg cholesterol; 498 mg sodium. 911 mg potassium; 17.2 g carbohydrates; 3.8 g fiber; 9 g sugar; 13 g protein; 1575 IU vitamin a iu; 47 mg vitamin c; 75 mcg folate; 279 mg calcium; 2 mg iron; 64 mg magnesium;