With the abundance of zucchini from our garden we were looking for various different ways to make use of our favorite summer vegetable aside from our ranch zucchini chips, this really hit the spot!
Recipe:
They were very easy...we took zucchini and sliced them in half lengthwise, scooped all the middle out with a spoon and finely chopped the insides up. We took the insides and put them in a pan with a little olive oil and garlic and cook for a bit until sauted. Put one small can of tomato paste and garlic, a table packet of sugar or Splenda, oregano, basil, and parsley (or substitute can of pizza sauce) into a pot and cooked until simmering. Mix in the sauted insides of the zucchini to the pot and continue to simmer. Add some shredded cheese at the end to thicken up the sauce. While you are preparing the sauce you need to rub the zucchini boats with olive oil and garlic salt and pepper and place in the oven at 375 degrees for 10-15 minutes. After you take out the zucchini boats fill them with the sauce mixture and cover with pepperoni and your favorite (we used fresh mozzarella chunks) cheese, bake at 425 for 10 more minutes or until the cheese is melted.
Recipe adapted from: http://hungryfitness.com/
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Recipe:
They were very easy...we took zucchini and sliced them in half lengthwise, scooped all the middle out with a spoon and finely chopped the insides up. We took the insides and put them in a pan with a little olive oil and garlic and cook for a bit until sauted. Put one small can of tomato paste and garlic, a table packet of sugar or Splenda, oregano, basil, and parsley (or substitute can of pizza sauce) into a pot and cooked until simmering. Mix in the sauted insides of the zucchini to the pot and continue to simmer. Add some shredded cheese at the end to thicken up the sauce. While you are preparing the sauce you need to rub the zucchini boats with olive oil and garlic salt and pepper and place in the oven at 375 degrees for 10-15 minutes. After you take out the zucchini boats fill them with the sauce mixture and cover with pepperoni and your favorite (we used fresh mozzarella chunks) cheese, bake at 425 for 10 more minutes or until the cheese is melted.Recipe adapted from: http://hungryfitness.com/
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