This is another recipe where I was having unhealthy cravings and wanting a more waist-friendly alternative.  One that wouldn’t break my daily calorie count, or wouldn’t implode my good intentions on the days I couldn’t drag myself to the gym.  A recipe that perfectly reflects the carb-loaded goodness…this is my Zucchini Pizza Boats.

Kind of genius if I do say so myself.  The amazingness of a good veggie pizza in the hollowed-out center of a medium zucchini.  I am so happy for zucchini boats!  I have seriously been having a pizza hankering, and since I didn’t end up getting that for my birthday dinner and my clean eating diet is back on the right track, I knew there was no store bought pizza going on in my near future.

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Now don’t get me wrong-store bought Amy’s and Tofurky pizza‘s will be back in my freezer, but I need to get my mind on the eating clean aspect of foods and snacking.  I don’t want to give myself any reason for a set back.  I can self-sabotage with the best of them, so I didn’t want to make my pizza crust either.

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For these boats, I just halved the zucchinis and baked cut side down for 20 minutes.  While they were baking I started the sauce.  Simple sauce of tomato sauce and a few seasonings.  Brought that to a boil while mincing half an onion.  Lowered the heat then added the onion, then pepper, then mushrooms.  Let that cook together and added the water to thin it down a little.

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After the zucchini’s were out of the oven and cooled a little, I hollowed them out with a small paring knife.  Cutting those centers out is like cutting a Subway sandwich.  You cut in at an angle all the way around.  The middles were just a little hard which was perfect.  I minced up the innards then put them in the sauce also.  While the sauce continued to cook I cut the Tofurky Pepperoni Slices into strips then added those too.

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After adding the pepperoni I just stirred really good then turned the burner off and turned the broiler on.  With everything already cooked through, the broiler was all that was needed to finish the cooking.  Using a smaller spoon I dropped spoonfuls into the boats.  There will be a lot of left over veggie-sauce but I will enjoy that at a later time; it is freezer bound.  The last step before broiling was adding Follow Your Heart Cheddar Shreds.  Broil for five minutes.

I am always a little nervous with vegan/non-dairy cheese.  I mean the smell alone is enough to make anyone stay dairy.  But I was very pleasantly surprised after broiling these boats and trying the toasted cheesy topping.  Oh man.  Nirvana.  So glad I got my pizza craving fulfilled!

Zucchini Pizza Boats, 8 servings

6 Medium Zucchini, washed and halved, baked then hollowed
1 Can Tomato Sauce
1 Tbsp Oregano
1 Tbsp Italian Seasoning
1/4 Tsp Red Pepper Flakes
1 Pkg Sliced Mushrooms, chopped
1/2 Small Onion, minced
1 Green Pepper, washed and chopped
1/2 C Water
1 Pkg Tofurky Pepperoni-sliced
1 Pkg Follow Your Heart Vegan Gourmet Cheddar Shreds

1. Wash and halve zucchinis. Lay tinfoil over baking sheet. Spray halved zucchini with olive oil or Pam.
2. Bake zucchini cut side down for 20 minutes.
3. While zucchini are baking, put a large pot on burner and pour in tomato sauce and spices. Bring to a boil then lower to simmer.
4. As you cut the veggies drop into the pot to warm through.
5. Take zucchini out of oven and let cool at least five minutes.
6. Using a knife, cut out the innards of the zucchini. Cut into small pieces and add to sauce and veggies.
7. Cut pepperoni into strips then add to sauce.
8. Using a small spoon, drop mixture into zucchini boats. (you will have a lot of leftover sauce-freeze or enjoy with crackers).
9. Top boats with Follow Your Heart Cheddar Shreds. Broil for 5 minutes.
10. Enjoy!