Stuffed Parmesan Zucchini Pizza Recipes

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ZUCCHINI PIZZA BOATS



Zucchini Pizza Boats image

Healthy Zucchini Pizza Boats. All the flavor of pizza, stuffed into an easy, filling low carb meal! Add sausage, pepperoni or any of your favorite toppings.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 40m

Number Of Ingredients 13

4 medium zucchini
1/4 teaspoon kosher salt
1 cup pizza sauce (or similar prepared marinara sauce)
1 1/4 cups shredded mozzarella cheese (or a blend of shredded mozzarella and provolone)
1 teaspoon Italian seasoning
1/4-1/2 teaspoons crushed red pepper flakes (optional)
1/4 cup mini pepperoni (or mini turkey pepperoni or regular-size pepperoni, sliced into quarters)
2 tablespoons freshly ground Parmesan
2 tablespoons chopped fresh basil, thyme, or other fresh herbs
Sliced baby bella mushrooms
Diced red onion
Sliced olives
Veggies of choice! (sauté if they are watery or very firm)

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.

Nutrition Facts : ServingSize 1 boat, Calories 100 kcal, Carbohydrate 5 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 19 mg, Fiber 2 g, Sugar 4 g

PARMESAN ROASTED ZUCCHINI



Parmesan Roasted Zucchini image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

6 medium zucchini (2 1/2 to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley leaves
2 tablespoons julienned fresh basil leaves
1/2 cup freshly grated Italian Parmesan cheese
3/4 cup panko (Japanese bread flakes)

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
  • Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
  • Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

STUFFED PARMESAN-ZUCCHINI "PIZZA"



Stuffed Parmesan-Zucchini

Here's everything they like about pizza-the Parmesan, the mozzarella, the sauce, the pepperoni-all stuffed into zucchini boats and baked until delicious.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 6

3 zucchini, parboiled
3/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/4 cup Parmesan cheese
1 cup CLASSICO Traditional Pizza Sauce
20 slices OSCAR MAYER Pepperoni, chopped
1 Tbsp. chopped fresh basil

Steps:

  • Heat oven to 375°F.
  • Cut zucchini lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Place shells on rimmed baking sheet. Chop zucchini pulp.
  • Combine cheeses in medium bowl, reserving 1/4 cup for later use. Stir in pizza sauce, pepperoni, basil and chopped zucchini pulp. Spoon into zucchini shells. Sprinkle with reserved cheese mixture.
  • Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

CHICKEN PARMESAN ZUCCHINI BOATS



Chicken Parmesan Zucchini Boats image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

4 medium zucchini
1 tablespoon plus 1 teaspoon olive oil
Kosher salt and freshly ground black pepper
1 pound ground chicken
1 teaspoon dried Italian seasoning
2 cloves garlic, minced
1 1/2 cups homemade or jarred marinara (I like Rao's)
1/2 cup shredded mozzarella
2 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add 1/2 cup of the sauce and mix well.
  • Spoon some of the chicken mixture into each zucchini boat. Top each zucchini boat with some of the remaining marinara, then top with the mozzarella and a sprinkle of Parmesan. Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.

STUFFED ZUCCHINI WITH PARMESAN



Stuffed Zucchini with Parmesan image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 10

5 medium zucchini (about 2 pounds)
Kosher salt
3 tablespoons unsalted butter
1 small onion, finely chopped
1/2 red bell pepper, cored, seeded and cut into small dice
1 clove garlic, minced
1 cup panko (Japanese breadcrumbs)
3/4 cup grated Parmesan cheese
2 tablespoons chopped fresh thyme leaves
Freshly ground pepper

Steps:

  • 1. Preheat the oven to 400 degrees F. Cut the zucchini in half lengthwise and use a small spoon to scoop out the seeds, forming a shallow cavity. Finely grated one of the seeded zucchini into a bowl, salt and set aside. Liberally sprinkle the other zucchini shells with salt and place cut-side down on paper towels while preparing the filling.
  • 2. Melt 3 tablespoons butter in small skillet over medium-high heat. Add the onion and pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Lightly squeeze the grated zucchini to remove the excess moisture and add to the onions and peppers. Cook until the mixture dries slightly. Remove from the heat, stir in the panko, cheese, and thyme. Season with salt and pepper. Cool slightly.
  • 3. Wipe the salt from the zucchini and dry as thoroughly as possible with paper towels. Divide the filling among the zucchini halves, mounding them slightly down the center. Place on a lightly oiled baking sheet and bake until the zucchini softened and the tops brown, about 20 minutes. Carefully transfer zucchini to a platter and serve warm or at room temperature.

Nutrition Facts : Calories 242, Fat 14 grams, SaturatedFat 9 grams, Cholesterol 26 milligrams, Sodium 325 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 11 grams

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