I love Thursdays because it’s the day that my husband and I both have off. It always starts with coffee in bed while we watch crappy TV, followed by epic brunch. Today we got our butts out of bed and took the dogs for a walk at the park. I can’t deny that autumn in Savannah is beautiful!
For dinner today I wanted to finally try my hand at a recipe idea I’ve seen floating around Pinterest for years now, zucchini pizza. There are about a billion different recipes online already so I decided to ignore all of them and make up my own to add to the mix! I decided zucchini pizza would pair perfectly with the glass of Cabernet I had my eye on for tonight (P.S. they went perfectly and perhaps I had another glass). For this recipe I decided to keep some of the zucchini “pulp” you scoop out to make room for the toppings because it seemed wasteful to throw it away. Just mix it in with the sauce and you won’t even notice! Also, I found these adorable mini pepperonis that were the perfect size for the pizzas. Feel free to jazz the recipe up a little with any topping of your choice.
Easy Zucchini Pizza Boats
3 large zucchini
3/4 cup mozzarella cheese
1/2 cup tomato sauce
1/2 TBS olive oil
1/2 cup mini pepperonis (or topping of choice)
Fresh pepper to taste
Preheat oven to 450. Line a baking sheet with aluminum foil. Wash the zucchini well and dry with paper towels. Cut off the stems and slice in half lengthwise. Scoop out the inside of the zucchini into a small bowl leaving about 1/4 inch around around the edges (I used a grapefruit spoon to scoop it out!). Chop the zucchini pulp and mix half of it with the tomato sauce, discard the rest. Using your hands, (if you’re a messy cook like me) rub the zucchini down with olive oil. Line zucchini on the baking sheet and fill with tomato mixture. Top with pepperoni, cheese, and pepper. Bake for 15-20 minutes until cheese is melted and zucchini is cooked through.