Preheat skillet over medium heat with olive oil and garlic. Slice ends off of zucchini and slice down the center lengthwise. Scoop all the seeds out so you are left with a skinny boat shape, about 1/3-1/2 inch thick. (If you are using large zucchini, slice in half, this time width-wise so you have 4 ‘boats’ per zucchini. If you are using small zucchini from the store, you can forego this step.)

Sprinkle salt and pepper over prepared zucchinis. Remove garlic from pan. Place zucchini cut side down in the pan and cover. Cook 5 minutes and turn. Edges should be brown. Cover and cook another 5 minutes. Transfer cooked zucchini to a sheet pan. Fill with pizza sauce, desired toppings and cheese. Sprinkle with oregano. Bake under the broiler until cheese has browned. Remove from oven.

In small bowl, combine tomatoes with basil, salt and pepper. Top cooked pizza stuffed zucchinis with tomato mixture, if desired.

Note: I like my zucchini crisp-tender., meaning it is still a little firm but not crunchy like a totally uncooked zucchini would be. If you would like a softer pizza-stuffed zucchini, all you need to do is bake the pizza-stuffed zucchinis at 375F for 10-15 minutes (as opposed to broiling).