Pizza Stuffed Zucchini Boats - All the flavors of pizza neatly packed in healthy, nutritious zucchini boats! It's cheesy comfort without any of the guilt!

All the flavors of pizza neatly packed in healthy, nutritious zucchini boats! It’s cheesy comfort without any of the guilt!

Pizza Stuffed Zucchini Boats - All the flavors of pizza neatly packed in healthy, nutritious zucchini boats! It's cheesy comfort without any of the guilt!

With the influx of football type party foods here lately, I figured it was time to share something a little bit more hearty for skinny jeans weather.

After all, we all need to practice some clean eating here and there, right?

I’ve actually been meaning to make zucchini boats for quite some time but I just never got around to it until now.

I guess I was just worried it would be incredibly time consuming to scoop out the insides of the zucchini but with the use of a melon baller, it’s unbelievably easy!

Effortless, really.

And with a handful of simple ingredients, you’ll be able to have pepperoni cheesy goodness guilt-free in 30 minutes or less.

Pizza Stuffed Zucchini Boats - All the flavors of pizza neatly packed in healthy, nutritious zucchini boats! It's cheesy comfort without any of the guilt!

Pizza Stuffed Zucchini Boats

All the flavors of pizza neatly packed in healthy, nutritious zucchini boats! It’s cheesy comfort without any of the guilt!

Ingredients

  • 4 medium zucchini
  • 1 tablespoon olive oil
  • 8 ounces ground turkey
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ cups marinara sauce
  • cup shredded mozzarella cheese
  • ¼ cup mini pepperonis
  • ¼ cup freshly grated Parmesan

Instructions

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
  • Cut each zucchini in half horizontally, then carefully scoop out the center of the zucchini, reserving for another use, leaving about 1/2-inch of zucchini on the skin.
  • Heat olive oil in a saucepan over medium high heat. Add ground turkey, oregano and basil; season with salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat. Stir in marinara sauce until heated through, about 1-2 minutes.
  • Place zucchini in a single layer, skin-side down, onto the prepared baking sheet; season with salt and pepper, to taste. Add ground turkey mixture to each zucchini and sprinkle with mozzarella, topping with mini pepperonis.
  • Place into oven and bake until the zucchini is tender and the cheese has melted, about 20-25 minutes.
  • Serve immediately, garnished with Parmesan, if desired.

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