Select a size: | | | |
| Prep Time Cook Time |
Servings 3 | Difficulty Easy |
Ingredients
- 3 whole Medium To Large Zucchinis
- ¼ cups Onion, Diced
- ¼ cups Green Pepper, Chopped
- ½ cups Pasta Sauce
- 1 Tablespoon Italian Seasoning
- ½ cups Shredded Mozzarella Cheese, Divided
- 18 slices Pepperoni
Preparation Instructions
1. Preheat oven to 375ºF. Line a walled baking sheet with tin foil (for easy cleanup).
2. Slice zucchini lengthwise. Using a spoon, scoop the flesh out of the zucchini, leaving a small amount lining the skin. Give the scooped flesh a coarse chop, and set aside in a bowl.
3. Add onion, green pepper, pasta sauce, Italian seasoning, and 1/4 cup of the shredded mozzarella cheese to the zucchini flesh and mix.
4. Place zucchini boats into the lined baking pan and scoop the mixture evenly into each of the wells. Sprinkle the remaining mozzarella cheese over the top of the boats, and place pepperoni on top.
5. Bake for 30 minutes or until zucchini boats are tender—the thicker the flesh, the longer the baking time.
