The Pioneer Woman Tasty Kitchen
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Pizza Stuffed Zucchini

4.67 Mitt(s) 3 Rating(s)3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5

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Level: Easy

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Description

This 20-minute meal is low in carbs, easy on the waistline and just delicious. It’s the taste of summer in your mouth!

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 clove Garlic, Crushed
  • 2 whole Large Garden Zucchini (or 4 Small)
  • 1 teaspoon Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • ⅔ cups Good Quality Pizza Sauce
  • ½ cups Sliced Pepperoni
  • 4 slices Deli Ham, Julienned
  • ½ whole Green Bell Pepper, Julienned
  • ¼ cups Yellow Onion, Sliced Thin
  • 2 cups Grated Mozzarella Cheese
  • ½ teaspoons Oregano
  • _____
  • FOR THE TOMATO TOPPING:
  • 1 cup Cherry Tomatoes, Halved
  • 10 leaves Fresh Basil
  • 2 dashes Salt
  • 1 dash Freshly Ground Black Pepper

Preparation

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).

One Comment

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Taylor on 8.20.2010

i’ve never thought to top our garden zucchini with pizza favorites! definitely giving this a try soon. :)

3 Reviews

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rinabeana on 5.9.2014

Awesome! Tasted just like pizza, but with a fraction of the calories and carbs! I went super simple and, instead of pizza sauce, I just put quartered grape tomatoes in with the (turkey) ham and (turkey) pepperoni. I sprinkled oregano, parsley, garlic salt, and feta cheese over that before topping with pizza blend shredded cheese. Baked for 25 minutes and came out perfectly (the cheese was just starting to brown). I’ll definitely be making this again! Thanks for sharing! P.S. I agree that prep time was longer than 10 minutes, but probably not more than about 20 minutes (maybe 10 to hollow out the zucchini and another 10 to chop meat and stuff zucchini).

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gochelsie1 on 7.11.2012

I really liked this recipe. It was easy, it seemed quick although I didn’t really keep track, and it was a new way to stuff a zucchini. I will definitely make it again. I did the option to bake it in the oven and it turned out perfectly. Thanks!

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Lisa on 9.16.2010

This was pretty good. 3.5 out of 5 family members liked it, lol. Picky husband said it was good and actually ate the zucchini. While it is fairly easy, prep time is NOT 10 minutes, ok. Look at the list of ingredients. It takes 10 minutes just to get all that stuff out on the counter. My daughter and I cooked this together, and it actually got to the point where we started skipping steps in the interest of time just to get it on the table. But it’s a great idea with a pretty much limitless range of pizza toppings you could put on this. A Hawaiian pizza version would be great – ham and pineapple would go very well with the zucchini. Will definitely make again.

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