Cooking with Kelly: Healthy Zucchini Pizza Boats Recipe

Dinner in this house goes one of two ways: It's either something I've had planned for several days and shopped for in advanced, or you're on your own for this one, which means I am likely to have a PB2 protein shake or a green monster smoothie and Tim will make himself a sandwich. In the interest of not having the same shake again or eating something less than healthy, I made a mental note when I saw this appetizer on Pinterest. When Aldi had zucchini on sale, it was a done deal. This makes three servings, so yay for leftovers for lunch!

Healthy Zucchini Pizza Boats Recipe

3 medium-sized zucchini

2 Tablespoons extra virgin olive oil

Salt and pepper, to taste

1/4 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

1 cup marinara sauce

1/3 cup grated mozzarella

1/8 cup Parmesan cheese

Cut the zucchinis in half lengthwise. Take a small slice off the bottom of each so they sit flat. Using a spoon, scoop out the seeds. Brush some olive oil into a 9 X 12 inch pan, then place all the zucchini cut-side up in the pan and brush with the remaining olive oil (you may not use it all). Sprinkle with garlic and crushed red pepper flakes, then add salt and pepper to taste.

Bake at 350 degrees for 15 minutes. Split the marinara among the zucchini, then bake for another 15 minutes before topping with the cheese and baking for five minutes or until the cheese is bubbly.