Description
Delicious zucchini boats stuffed with mozzarella cheese and mini pepperoni, perfect for a healthy appetizer or main dish.
Ingredients
Scale
- 1⅓ cup Mozzarella cheese
- 4 medium Zucchini
- ⅓ cup Mini pepperoni slices
- 1 tbsp Olive oil
- 16 tbsp Marinara sauce
- ¼ tsp Sea salt
- ¼ tsp Black pepper
Instructions
- Preheat your oven to 400°F (204°C).
- Line a baking sheet with parchment paper.
- Slice the zucchini lengthwise.
- Scoop out some of the center using a spoon or melon baller to create wells.
- Arrange the zucchini on the baking sheet with the cut side facing up.
- Drizzle with olive oil and season with sea salt and black pepper.
- Roast in the oven for 15-20 minutes, or until the zucchini is tender.
- Once the zucchini is roasted, pat the wells dry with paper towels to remove any excess moisture.
- Spread 2 tablespoons (29 milliliters) of marinara sauce in each zucchini boat.
- Sprinkle with mozzarella cheese and top with mini pepperoni slices.
- Bake the zucchini boats for 5 minutes, then broil for an additional 3-5 minutes until the cheese is melted and browned.
Notes
- Feel free to add your favorite toppings to the zucchini boats.
- These can be made ahead of time and stored in the fridge before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg