Zucchini Pizza Boats
- 1 link hot or sweet Italian sausage
- 1 tablespoon olive oil
- 4 zucchini
- salt to taste
- 3/4 cup prepared pizza or marinara sauce
- 1 teaspoon Italian herb seasoning blend
- 1/4 teaspoon red pepper flakes, or to taste
- 3 ounces mozzarella, shredded, or more to taste
- 8 slices pepperoni, quartered
- 1 cup assorted pizza toppings, such as chopped green bell pepper, chopped black olives, chopped mushrooms, chopped onions, or more as needed
- 2 tablespoons freshly grated Parmesan cheese
- fresh herbs for garnish (optional)
- Slice sausage in half lengthwise and remove casing. Cut sausage into 1/2-inch pieces.
- Heat olive oil in a medium skillet over medium heat. When oil shimmers, carefully add sausage pieces and stir, browning on all sides, 3 to 4 minutes. Remove sausage from the skillet, drain, and set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with aluminum foil or parchment paper.
- Slice each zucchini in half lengthwise, and use a small spoon or melon baller to scoop out pulp and seeds. Leave a border of at least 1/3-inch wide along the bottom and sides of each half.
- Place seeded zucchini halves on the prepared pan, cut side up, and lightly sprinkle each zucchini half with salt to taste.
- Stir together the sauce, Italian seasoning, and red pepper flakes together in a small bowl. Spoon 1 1/2 tablespoons sauce on each zucchini “boat,” evenly spreading to cover the cut surface. Sprinkle on shredded mozzarella in an even layer.
- Evenly distribute quartered pepperoni pieces and browned Italian sausage pieces. Use a spoon to lightly press down into the cheese and sauce.
- Evenly sprinkle on the assorted pizza toppings, and lightly sprinkle with grated Parmesan cheese.
- Bake in the preheated oven until mozzarella is bubbly and zucchini is fork tender, 20 to 25 minutes. Garnish with fresh herbs, if desired.
