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|Pepperoni Pizza Zucchini Boats|
Good way to use excess zucchini! Added benefit is it’s low carb and gluten free. Tastes just like pizza too!
If you like pepperoni pizza, you’ll love these zucchini boats. I wanted to use up a half package of cream cheese, but you can substitute ricotta if you want to do that.
I also grow a hot and spicy variety of oregano, and I have to say, it imparts a great zip to this, but plain old dehydrated that you have in your cupboard will do just fine.
|Side dish or meal by itself, it’s delicious|
While they can be done entirely on your BBQ grill, I chose to brown and bubble the cheese topping under my broiler. This is so quick, it won’t heat your kitchen. It’s purely for appearance and has nothing to do with the flavor, so the step can be eliminated.
Pepperoni Pizza Zucchini Boats
- 2 medium zucchini (about 6-8 inches long)
- olive oil
- 1/4 cup shredded mozzarella
- 4 oz soft cream cheese
- 1 tbs finely diced sun-dried tomatoes
- 1 clove garlic, finely minced
- 2 tbs finely diced pepperoni
- 2 tsp finely chopped fresh hot & spicy oregano -OR- 1/8 tsp regular dried oregano
Cut zucchini in half lengthwise. Using a small melon baller, remove seeds from center making a channel. Set aside.
Mix all filling ingredients. Spread in the channels of each zucchini half.
Drizzle with olive oil.
BBQ Grill Method:
Preheat grill to medium-low heat. Place zucchini, filled side up, on grill. Grill for about 10-15 minutes. Top with mozzarella and grill until cheese is melted. May also be popped under the broiler after adding mozzarella if you desire a browned top.
Preheat oven to 350 degrees F. Place zucchini on baking sheet. Bake for 20 minutes, or until crisp-tender. Top with cheese and bake for an additional 5-10 minutes or until cheese is melted. May also be popped under the broiler after mozzarella is added if browned top is desired.
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