PIZZA STUFFED ZUCCHINI BOATS

Ingredients

• 4 zucchini
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1/4 teaspoon overwhelmed rosemary
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon dried oregano
• 1 cup marinara
• 1 cup shredded mozzarella
• 1/2 cup shredded provolone
• 1/3 cup mini pepperoni
• 1/4 cup sliced black olives
• chopped sparkling basil for garnish

Instructions

Preheat oven to 375 degrees. Line a baking sheet with parchment paper for handy cleanup.
Slice the zucchini in 1/2 lengthwise. Using a small spoon, scoop out the seeds and a little bit of the flesh, leaving about 1/4 – half of inch of flesh on the zucchini. Place the organized zucchini scooped backyard up on the prepared baking sheet.
Heat oil over medium heat. Add the onion and cook dinner till soft, about 5 minutes. Reduce warmth to low. Add minced garlic, rosemary, thyme, and oregano; prepare dinner for 1 minute, stirring constantly.
Remove the pan from the warmth and let it cool for a few minutes. Stir in marinara, 3/4 cup mozzarella, and 1/4 cup provolone. Scoop the sauce/cheese combination into the zucchini. Sprinkle with ultimate cheese, and pinnacle with mini pepperoni and sliced black olives.
Bake in a preheated oven for about 15 -20 minutes or till the cheese is melted and gently browned. Garnish with chopped sparkling parsley and serve promptly.

Notes

Smaller zucchini prepare dinner up greater tender, and their pores and skin is much less difficult and now not bitter like outsized zucchini.
Choose zucchini that is association and free of cuts and blemishes.
Different cooking instances will produce barely distinctive results. 15 minutes of cooking time will produce zucchini that are barely crisp tender, whilst 20 minutes of cooking time will produce a softer, extra soft zucchini.
Use any properly melting cheese like mozzarella, provolone, provel, or fontina. If desired, pinnacle with grated Parmesan or grated Romano.
If you can now not locate mini pepperoni, replacement regular-sized chopped pepperoni.
Store leftovers in an airtight container in the fridge. Reheat in the microwave at decreased power.

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