Zucchini Pizza Boats Recipe

Cook Time: 20 minutes

Servings: 4

Ingredients

• 1 link hot or sweet Italian sausage
• 1 tablespoon olive oil
• 4 zucchini
• Salt to taste
• 3/4 cup prepared pizza or marinara sauce
• 1 teaspoon Italian herb seasoning blend
• 1/4 teaspoon red pepper flakes (or to taste)
• 3 ounces mozzarella, shredded (or more to taste)
• 8 slices pepperoni, quartered
• 1 cup assorted pizza toppings (chopped green bell pepper, black olives, mushrooms, onions, or more)
• 2 tablespoons freshly grated Parmesan cheese
• Fresh herbs for garnish (optional)

Directions

1. Slice the sausage in half lengthwise and remove the casing. Cut the sausage into 1/2-inch pieces.
2. Heat olive oil in a medium skillet over medium heat. Once the oil shimmers, add the sausage pieces and stir. Brown them on all sides, for about 3 to 4 minutes. Remove the sausage from the skillet, drain, and set it aside.
3. Preheat the oven to 375F (190C). Line a sheet pan with aluminum foil or parchment paper.
4. Slice each zucchini in half lengthwise. Use a small spoon or melon baller to scoop out the pulp and seeds, leaving a 1/3-inch wide border along the bottom and sides of each zucchini half.
5. Place the zucchini halves on the prepared sheet pan, cut side up. Lightly sprinkle each zucchini half with salt to taste.
6. In a small bowl, stir together the pizza or marinara sauce, Italian seasoning, and red pepper flakes.
7. Spoon 1 1/2 tablespoons of sauce onto each zucchini "boat," spreading it evenly to cover the cut surface.
8. Sprinkle the shredded mozzarella cheese in an even layer over the sauce.
9. Distribute the quartered pepperoni pieces and browned sausage evenly on top of the cheese. Use a spoon to lightly press the sausage and pepperoni into the cheese and sauce.
10. Sprinkle the assorted pizza toppings (such as green bell peppers, olives, mushrooms, and onions) evenly over the zucchini, followed by a light sprinkle of grated Parmesan cheese.
11. Bake in the preheated oven for 20 to 25 minutes, until the mozzarella is bubbly and the zucchini is fork-tender.
12. Garnish with fresh herbs, if desired, and serve immediately.

Nutrition Facts (per serving)

• Calories: 223
• Total Fat: 14g (17% DV)
• Saturated Fat: 5g (25% DV)
• Cholesterol: 27mg (9% DV)
• Sodium: 747mg (32% DV)
• Total Carbohydrates: 14g (5% DV)
• Dietary Fiber: 3g (12% DV)
• Total Sugars: 7g
• Protein: 13g (27% DV)
• Vitamin C: 52mg (58% DV)
• Calcium: 237mg (18% DV)
• Iron: 2mg (10% DV)
• Potassium: 832mg (18% DV)

Note: Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data and may not include all ingredients.

The Story Behind Zucchini Pizza Boats

Zucchini pizza boats are a modern twist on the classic Italian-American pizza. The concept of using vegetables as edible vessels for pizza toppings likely emerged in the early 2000s as part of the growing trend toward healthier, low-carb alternatives to traditional dough-based pizzas. Zucchini, abundant during the summer months, offered a perfect base that is both tender and slightly sweet, allowing for a flavorful but lighter alternative to the standard pizza crust. Chefs and home cooks alike began experimenting with stuffing zucchini halves with sauce, cheese, meats, and vegetables, giving rise to the beloved zucchini pizza boat.

Regional Variations and Influences

This dish is especially popular in the United States and Europe, where Italian culinary influences have merged with local ingredients. In the American Midwest, zucchini pizza boats are often stuffed with a mix of sausage, pepperoni, and bell peppers, reflecting the regions love for hearty, protein-packed meals. Meanwhile, Mediterranean versions might feature feta cheese, olives, and sun-dried tomatoes, emphasizing lighter, herb-forward flavors. Some regions even experiment with vegan or gluten-free adaptations, using cashew-based cheeses or plant-based meat substitutes to suit dietary preferences.

How It Differs From Similar Dishes

While zucchini pizza boats may resemble stuffed vegetables such as stuffed peppers or eggplant parmesan, they are distinct in several ways. The key difference lies in the preparation and presentation: zucchini is halved lengthwise, hollowed out, and topped to resemble miniature boats, creating a visually appealing, individualized serving. Unlike traditional pizza, the base is not dough but the zucchini itself, reducing carbohydrates and calories while maintaining a familiar pizza flavor. The combination of Italian sausage, pepperoni, and a variety of fresh vegetables makes it unique among stuffed vegetable dishes.

Where Zucchini Pizza Boats Are Typically Served

Zucchini pizza boats are versatile and can be served in various settings. They are popular as a family dinner option, offering a fun and interactive way for children to enjoy vegetables. They also appear at casual gatherings or potlucks, where their individual portions make them convenient and visually appealing. Some restaurants include them on healthy or seasonal menus, often as a lighter entre or side dish that showcases local, fresh produce.

Interesting Facts About Zucchini Pizza Boats

• Despite being a modern creation, zucchini pizza boats are inspired by traditional Italian stuffed vegetable recipes.
• The dish has become a staple among low-carb and keto communities due to its minimal use of dough and high vegetable content.
• Zucchini pizza boats can easily be customized for different diets, including vegetarian, vegan, and gluten-free variations.
• They are often praised for their presentation, as the hollowed zucchini halves resemble small boats, making them fun for themed parties or holiday dinners.
• The recipe encourages seasonal cooking, using zucchini at the peak of summer freshness for the best flavor and texture.

FAQ about Zucchini Pizza Boats Recipe

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