Here’s a twist on pizza that’s made almost entirely of vegetables! Zucchini serves as a vehicle for fresh tomatoes, savory Parmigiano Reggiano, and aromatic basil and oregano. This dish is ridiculously healthy and has all the flavor of pizza.
3 zucchinis, halved lengthwise, stems cut off, seeds scooped out
6 tbsp pizza sauce
1 cup Parmigiano Reggiano, grated
1.5 tsp dried oregano
1/4 cup red onion, thinly sliced
10-12 cherry tomatoes, sliced
6 olives, pitted, chopped
to taste salt and pepper
for drizzling extra virgin olive oil
1/2 cup basil leaves, finely minced
Prep Time: 20 minutes Cook Time: 35 minutes Yield: 3-6 servings
Preheat the oven to 400 degrees Fahrenheit.
Arrange scooped out zucchini halves on a parchment paper lined baking tray. Fill each half with 1 tbsp of pizza sauce. Sprinkle each half with a thin layer of grated cheese, then a sprinkle of oregano. On top of this, layer slices of onion, tomato, and olives. Sprinkle with salt and freshly cracked pepper, and a light drizzle of olive oil.
Place in the oven and bake for 25-35 minutes, or until zucchini is tender and toppings are cooked. Finish with about 3 minutes on broil. When pizza boats are cooked, remove from the oven and allow to cool slightly. Sprinkle each with fresh basil leaves, and serve.
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