I've been wanting to try making zucchini pizzas, and the opportunity arose when my dad gave me several large zucchinis from his garden. I adapted this recipe from several others I found, in order to make it Dukan Diet friendly.
This dish definitely works best with the large zucchinis people grow in their gardens, rather than the tiny ones you can buy in grocery stores. You can substitute any mozzarella or light mozzarella cheese for the Velveeta shreds. I use Velveeta shreds because they're very low in fat without tasting like cardboard.
- 3 large zucchini
- olive oil spray
- oregano, garlic powder, salt and pepper
- 1 cup pasta sauce
- 8 oz pkg Velveeta shreds, queso blanco or mozzarella
- 1/3 cup grated Parmesan cheese
- 1/2 cup turkey pepperoni slices
- Preheat oven to 400 degrees.
- Line a large baking sheet with aluminum foil and spray it with olive oil.
- Peel each zucchini and cut lengthwise in half. Remove any large seeds, then place the zucchinis on the foil.
- Spray the zucchinis lightly with olive oil.
- Top the zucchinis with the pasta sauce, then the cheeses and pepperoni slices.
- Sprinkle the zucchini lightly with salt, pepper, oregano and garlic powder, to taste.
Bake at 400 degrees until the zucchinis are tender and cheese is melted, around 18 to 20 minutes. Check after 12 or 13 minutes to make sure they aren't getting too brown, in which case, you may need to cover them lightly with aluminum foil.
These zucchini pizza boats will keep in the fridge for a few days, but they don't microwave well. As with other pizzas, I recommend re-heating them either in a lightly greased fry pan or in the oven, for best results.