Pizza Stuffed Zucchini Cups Recipes

ZUCCHINI PIZZA BOATS

Steps:

• Place a rack in the center of your oven. Preheat the oven to 375 degrees F. Lightly coat a rimmed baking sheet or 9x13-inch baking dish with nonstick spray.
• Halve each zucchini lengthwise. With a small spoon or melon baller, gently scrape out the center zucchini flesh and pulp, leaving a border of about 1/3 inch on all sides. Arrange the zucchini shells on the baking sheet. Sprinkle the insides of the zucchini with salt.
• Spoon the pizza sauce into each shell, dividing it evenly. You may need a little more or less, depending upon the size of your zucchini. Put a generous amount, but don't feel like you need to fill it all the way to the very top.
• Sprinkle the mozzarella over the top, then evenly sprinkle with Italian seasoning and red pepper flakes (if using). Scatter on the pepperoni and any other desired toppings. Last, sprinkle with Parmesan.
• Bake for 15 to 20 minutes, until the cheese is hot and bubbly and the zucchini is tender. If desired, switch the oven to broil and cook the zucchini for 2 to 3 additional minutes, until the cheese is lightly browned. Remove from the oven and sprinkle with chopped fresh basil. Serve immediately.

ZUCCHINI PIZZA BOATS

Steps:

• In a deep skillet add coconut oil, onion and garlic. Cook on medium heat for 10 mins, or until onion is soft and translucent.
• Add the plant-based ground (or lentils), Italian seasoning, fennel, sea salt and pepper. Cook and break apart ground into small chunks, until lightly brown (5-10 mins). Then pour in tomato sauce and tomato paste, mix to combine.
• Make homemade vegan mozzarella. Or, grate store-bought plant-based cheese.
• Preheat oven to 400F/200C.Slice zucchinis in half and scoop out inner seeds to make boats. Scoop plant-based ground beef into boats, and sprinkle/drizzle with cheese. Cook in the oven for 30 minutes, or until zucchini boats are golden and bubbling.

PIZZA-STUFFED ZUCCHINI CUPS

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper or foil.
• Cut end off each zucchini, then cut each into 1 1/2-inch-thick slices. Using small spoon, scoop out the flesh, without going through the bottom, and discard or save for another use.
• In medium bowl, stir together cream cheese, Italian seasoning, olives, bell pepper, pepperoni and half of the cheese. Fill each zucchini cup with 1 to 2 spoonfuls filling. Place on cookie sheet. Top each with bread crumbs.
• Bake 20 minutes. Top with remaining cheese. Bake about 20 minutes longer or until cheese is melted and golden brown.

BAKED PIZZA STUFFED ZUCCHINI BOATS RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Wash and cut zucchini in half lengthwise.
• Use a spoon to scrape out the seeds and pulp in the center of the zucchini and pat dry with a paper towel.
• Lay zucchini cut side up on a baking sheet.
• Spread marinara sauce evenly between zucchini.
• Top with mozzarella, mushrooms, pepperonis, green pepper, onion and olives.
• Bake for 12-18 minutes. Cooking time will vary due to thickness of zucchini, but cook until cheese is melted and zucchini is tender.

PIZZA-STUFFED TOMATOES

Steps:

• Preheat the oven to 400°F. Cut off the tops of tomatoes. Using a spoon and paring knife, hollow out tomatoes, reserving tomato pulp. Chop the tomato pulp and drain off the watery liquid; set tomato pulp aside.
• Heat oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, zucchini, mushrooms, and garlic; sauté 5 minutes. Add the drained tomato pulp, Italian seasoning, salt, pepper flakes, and sausage; sauté until most of the liquid evaporates, 7 to 8 minutes.
• Arrange the tomatoes in a 12-cup muffin pan coated with cooking spray. Fill the tomatoes evenly with the filling, about ⅓ cup per tomato. In a medium bowl, combine the cheese and parsley; sprinkle cheese mixture evenly over filled tomatoes. Bake until the cheese melts and begins to brown, about 15 minutes.
• Serving size: 2 stuffed tomatoes