Zucchini "Pizza" Boats
Having celiac and having to live gluten free is often more annoying than I would like for it to be, especially when everyone else is ordering takeout pizza and wings at halftime and I'm left with a bowl tortilla chips for dinner. Over the years, I have gotten creative in the kitchen with a number of "Under 15 Minutes" recipes. The Zucchini "Pizza" is not only gluten free, but it is also full of flavor AND HEALTHY!!!
Zucchini "Pizza" Boats
3 large zucchini
20-25 grape tomatoes (halved)
8-12 basil leaves
1 garlic clove crushed
8oz skim shredded mozzarella
1/2 ball fresh mozzarella (cut into strips)
1/4 cup shredded parmesan
2T olive oil
salt
pepper
Preheat oven to 425. Cut zucchini in half lengthwise. (You can cut in quarters if you want to make more portions) Scoop out seeds and discard. Brush zucchini with olive oil and sprinkle with salt and pepper. Add strips of fresh mozzarella half of the shredded cheeses to the top of the zucchini and bake for 10 minutes. While baking, combine tomatoes, garlic, basil, salt and pepper to the remaining olive oil and toss lightly. Remove zucchini from oven and top with tomatoes and remaining cheese. Put back in the oven for 15-20 minutes.
Preheat oven to 425. Cut zucchini in half lengthwise. (You can cut in quarters if you want to make more portions) Scoop out seeds and discard. Brush zucchini with olive oil and sprinkle with salt and pepper. Add strips of fresh mozzarella half of the shredded cheeses to the top of the zucchini and bake for 10 minutes. While baking, combine tomatoes, garlic, basil, salt and pepper to the remaining olive oil and toss lightly. Remove zucchini from oven and top with tomatoes and remaining cheese. Put back in the oven for 15-20 minutes.
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