We found large zucchinis at the farmer’s market last weekend! GIANTS.
To be completely honest… I did not have high hopes. I thought it would be alright and perfectly edible. But we really liked it! It was so good! The zucchini softened up nicely and the roasted veggies were delicious on top with my homemade pizza sauce. The fresh basil really added a nice flavourful touch to it.
Roasted Zucchini Pizza Boats (serves 2 hungry people)
2 large zucchinis (think squash size!)
A handful of your favourite veggies (I made mushroom & red pepper on 2 boats and tomato & fresh basil on the other 2)
2 tsp of olive oil
salt & pepper to taste
Marinara Sauce (optional – or use jarred)
2 tomatoes (I used 1 vine ripe & 1 heirloom)
1 tsp of olive oil
a handful of fresh basil
spices (a pinch of salt, pepper, oregano, parsley & garlic powder)
Blend the ingredients, leaving a bit of texture.
Preheat your oven to 350. Cut the zucchinis in half lengthwise and place face up on a cookie sheet. Take the 2 tsp of olive oil and brush your zucchinis with it and sprinkle a bit of salt & pepper on them. Cook them in the oven for 12 minutes. Remove them from the oven. On two of my boats, I slathered on some marinara sauce and added sliced mushrooms & red pepper and sprinkled a bit of nutritional yeast. I put the boats back in the oven for another 6 minutes. Removed them and on the plain zucchini, I added sliced heirloom cherry tomatoes tossed in a bit of balsamic vinegar and some fresh basil and roasted the zucchinis another 5-6 minutes, until tender.
I served them with a nice, big caesar salad.
We preferred them chopped into smaller pieces.
We ate every last bite of them!