Zucchini Pizza Boats – Addictively cheesy baked zucchini recipe, they are the perfect appetizer or healthy snack!
I am a five year old at heart.
Every time I see cute food, a cute craft project, or anything cute in general, I immediately fall in love.
These zucchini pizza boats were no exception. While I can’t take credit for the adorable concept of zucchini boats, popular on Pinterest and in magazines, the following ingredient amounts and method are my own. We enjoyed them as part of lunch, but they would be equally welcome as a snack or appetizer.
And you can stuff the zucchini boats with anything you choose:
There’s no rule saying you have to stick to pizza! Try stuffing them with rice or barley pilaf, lentil salad, or even your favorite hummus after baking. Let your imagination run wild.
Leftover zucchini?
Make Zucchini Banana Bread or my Chocolate Chip Zucchini Bars.
July is right in the middle of zucchini season, making this the perfect time to go crazy with all things zucchini, trying out a new zucchini recipe each day or even dedicating an entire meal–from appetizers to dessert–to the nutrition-packed green vegetable.
To make the zucchini pizza boats: Cut zucchini in half, scoop out the centers with a spoon, and rub with olive oil if desired. Place on a baking sheet, add tomato sauce, and sprinkle cheese (such as Daiya vegan) or nutritional yeast on top.
Bake 10-20 minutes, and serve right away.
Â
Zucchini Pizza Boats
Zucchini Pizza Boats – Super Healthy Snack!
Ingredients
- 6 large zucchini
- salt + pepper
- 1 cup tomato pasta sauce
- 1/2 cup shredded cheese, such as Daiya vegan, OR nutritional yeast
- optional 1/2 cup crumbled tempeh
- optional olive oil
- optional dried basil or oregano
Instructions
*As a fun alternative to the pizza version, you can also opt to fill these zucchini boats with anything you wish – Try stuffing the baked zucchini boats with rice or barley pilaf, lentil salad, or even your favorite hummus after baking!
To make the pizza boats: Cut zucchini in half, lengthwise. Then cut in half, width-wise. (See photos.) Scoop out the centers with a spoon, but don’t go too far down. Preheat oven to 420 F, and line a baking sheet with parchment. If desired, rub the zucchini with olive oil, and sprinkle with salt and pepper. Place hollowed-sides up on the baking sheet, spoon in tomato sauce (about 1 1/2 tbsp each). Sprinkle on cheese or nutritional yeast. You can also sprinkle on a little dried basil or oregano if desired. Bake 10-20 minutes – time will vary, as some zucchini are much more watery than others. Serve while hot.
Â
Link Of The Day:
These were great. Thanks for the idea. Question, what do you do with the scooped out part? Through it away or use it?
You can eat it or throw it away.
My Mum just harvested a crop of courgette/zucchini (she grows her own organic veg in the garden) I was running out of ideas of what to do. My little boy will absolutely love these, it’s a great way of keeping them on track through the terrible twos!
What a great, healthy snack. I love zucchini so can’t wait to try this. I’ve definitely giving this a try. I’m thinking about trying this out with other vegetables as well. Thanks for the great recipe!
Oh my god! These are looking very delicious. These look so cute and yummy. These are perfect party food. This is something I have never tried to make. This is a terrific recipe. I will definitely gonna to try this recipe. Very well written instruction and Thanks for sharing the recipe.