Last night, lazily sprawled on the couch while watching “When Harry Met Sally” for the umpteenth time, I browsed Pinterest and among the many beautiful photos, I saw a similar picture. Today I made these zucchini pizza boats which were our meal!
Even the young one, after asking how, what, why, etc., devoured some and it seems he said, though next time I’ll record it for absolute certainty, that THEY ARE VERY GOOD!!!
Oh, the stressssssssssss….. Anyway, this easy and tasty recipe is also great cold, you can take it to the beach or mountains, and it’s also a treat for an informal dinner with friends and family!
Zucchini are water-rich and low-calorie, perfect for a light diet, but clearly here…mmmhhh they aren’t exactly diet-friendly but are a complete meal so… I stuffed them with what I fancied and had in the fridge, but you can obviously vary to your taste, these are just ideas! Here are some more zucchini recipes like: Zucchini Ravioli; Simple and Tasty Gratin Zucchini; Quick Zucchini and Bacon Focaccia
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I opened a channel of recipes accessible to all and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and each day you can read one sweet and one savory recipe!
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Try these zucchini pizza boats: a delightful and light way to enjoy zucchini in a pizza-like format! Easy to make as an appetizer or summer snack!
Find the complete recipe just below and if you make it, let me know what you think!
VEGETABLE PIZZA BOATS
ASI’s kitchen
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 zucchini sticks
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for VEGETABLE PIZZA BOATS
- 3 zucchini
- 1 mozzarella
- 5 tablespoons grated Grana Padano
- 1 small sausage
- 1 tablespoon diced cooked ham
- 1 teaspoon Genoese pesto
- 1 tablespoon pickled eggplants
- 3 cherry tomatoes
- to taste fresh basil
- to taste fresh parsley
- to taste dried oregano
- to taste salt and pepper
FOR THE PREPARATION OF VEGETABLE PIZZA BOATS
Wash and trim the zucchini, then divide them into 2 lengthwise. Line a baking sheet with parchment paper and preheat the oven to 392°F (200°C).
Place the zucchini halves on the paper and proceed to make the fillings.
I used diced mozzarella and grated Grana Padano as the base for all the zucchini.
As toppings, I added: tomatoes, basil, and dried oregano; chopped tomatoes, sliced sausage, and chopped parsley; Genoese pesto; diced cooked ham and parsley; pickled eggplants; aromatic mix of basil and parsley.
Season with salt and pepper, then bake for about 20 minutes, adding a touch of extra virgin olive oil if desired.
Once cooked, let the zucchini pizza boats cool slightly and serve. Enjoy your zucchini pizza boats!
Annalisa
