Vegetarian – add sliced mushrooms, baby spinach, and diced red bell pepper to the onions when sauteing. Proceed with the rest of the recipe but omit the mini pepperoni.
Taco – brown ground beef and simmer with taco seasoning and water. Spoon into the prepared zucchini boats. Top with cheddar and Monterey Jack Cheese and bake until cheese is melted. Top with diced tomatoes and sliced black olives.
Mediterranean – brown ground lamb with onions adding garlic at the last minute of cooking. Remove from the heat and add tomato sauce, feta cheese, sliced black olives, and chopped mint leaves. Fill prepared zucchini boats and bake.
Ingredients
4 zucchini
1 tablespoon olive oil
1 small onion finely chopped
2 cloves garlic minced
1/4 teaspoon crushed rosemary
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano
1 cup marinara
1 cup shredded mozzarella
1/2 cup shredded provolone
1/3 cup mini pepperoni
1/4 cup sliced black olives
chopped fresh basil for garnish
Instructions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper for easy cleanup.
Slice the zucchini in half lengthwise. Using a small spoon, scoop out the seeds and a little bit of the flesh, leaving about 1/4 – 1/2 inch of flesh on the zucchini. Place the prepared zucchini scooped outside up on the prepared baking sheet.
Heat oil over medium heat. Add the onion and cook until soft, approximately 5 minutes. Reduce heat to low. Add minced garlic, rosemary, thyme, and oregano; cook for 1 minute, stirring constantly.
Remove the pan from the heat and let it cool for a few minutes. Stir in marinara, 3/4 cup mozzarella, and 1/4 cup provolone. Scoop the sauce/cheese mixture into the zucchini. Sprinkle with remaining cheese, and top with mini pepperoni and sliced black olives.
Bake in a preheated oven for about 15 -20 minutes or until the cheese is melted and lightly browned. Garnish with chopped fresh parsley and serve promptly.
Notes
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