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Zucchini Pizza Boats!

If you are like me, you are so happy when fruits and veggies come in season.  They are cheaper, more readily available and they taste better.  It’s even more exciting when you are growing your own, or can share what is growing in your neighbor’s garden.  But what happens when all your zucchini comes in at once?  Or you buy a ton of it at the Farmer’s Market because it looks beautiful and you can’t resist?  Zucchini Pizza Boats!

Zucchini Pizza Boats are a great meal anytime, one of my favorite leftovers (yummy for a quick lunch or afternoon snack), and they also makes a really fun appetizer.  Just cut them up into bite sizes and serve – your guests will love them.  They are so easy, too.  Get all your favorite pizza toppings out and let everyone make their own!

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Zucchini Pizza Boats

I’ve seen lots of recipes for these, but I took my inspiration from Paleo Indulgences by Tammy Credicott

Preheat oven to 400º.  Clean the zucchini, then split in half lengthwise and scoop out part of the center and seeds to make a shallow trough.  Place the zucchini on a baking sheet lined with parchment with the hollowed-out side up.

Fill the hollowed-out center with pizza sauce, your favorite marinara sauce or bruschetta topping and then start layering all your favorite pizza toppings.  I use turkey sausage and mushroom and I’ve also made some using turkey canadian bacon and caramelized onions.  (Just make sure that the toppings, like sausage, are already cooked).  Quick Note:  If using dairy-free cheese (I use Daiya), I typically put the cheese over the sauce and then put toppings on top of that.  It seems to melt a bit better for me that way.

Bake about 30-40 minutes or until toppings and sauce are bubbling and zucchini is soft.  After cooling a bit, serve as is or slice into 3-4 bite-sized pieces if serving as an appetizer.