Grilled pepperoni pizza zucchini boats – a low-carb twist on a classic favorite. I’ve recently started adjusting some of our favorite dinners to low carb or no-carb recipes a few nights a week. I try to limit the amount of grains we consume by making the recipes we enjoy and increase the vegetables that it calls for to replace the grains. Let me just say the kids are NOT always on board with this idea. Philly cheese stakes without the bread? They weren’t a fan! I, however, enjoyed them. My latest twist on one of the kids’ favorite foods were grilled zucchini pizza boats. I’m seeing all sorts of recipes for zucchini boats and mini sliced zucchini pizzas lately. They’re all over Pinterest and magazines, and for good reason. I love a good pizza crust but could easily replace a carb-filled slice of pizza with these grilled pepperoni pizza zucchini boats. The zucchini is coated in olive oil and topped with the usual pizza ingredients, then grilled to a soft and tender “crust” for about 10 minutes. When Zach, our *almost* three year old saw these he said “mom, you did it wrong you have to start over.” I couldn’t help laugh at his stressed facial expression. He sincerely thought I mixed up our pizza recipe. Luckily after a little probing he gave in to trying them out. I think this recipe is a keeper for our low-carb nights. You could also easily make them in the oven instead of grilling the zucchini.
Grilled Pepperoni Pizza Zucchini Boats
- Zucchini cut in half
- 2 tablespoons olive oil
- 1/2 marinara sauce
- KRAFT Mozzarella-Cheddar cheese
- pepper to taste
- Italian seasoning
- Heat grill while preparing ingredients.
- Scoop out the top layer of the zucchini. This will allow room to fill the zucchini with the sauce.
- Coat zucchini with olive oil and pepper.
- Layer sauce, cheese, and pepperoni on top. Sprinkle italian seasoning on top if desired.
- Grill for 12-15 minutes.