Zucchini Pizza Boats

Guilt-free pizza? Yes! And in the form of a zucchini "crust" and topped with drool-worthy cheese and pepperonis.

• Ready In: 30 mins
• Yields: 12 boats

Ingredients

• 6  small zucchini (2 1/2 lbs)
• 1  tablespoon olive oil
• 1  garlic clove, finely minced
•  salt and black pepper
• 1  cup  marinara sauce
• 1 1⁄2 cups  shredded mozzarella cheese (6oz)
• 1⁄3 cup parmesan cheese, finely shredded
• 1⁄3 cup  mini  pepperoni slice
• 2  tablespoons  chopped fresh oregano

Directions

1. Preheat oven to 400°F.
2. Line a large rimmed baking sheet with parchment paper or a Silpat liner.
3. Cut each zucchini into halves through the length; pat insides dry with paper towel.
4. Align the sliced zucchinis on the prepared baking sheet.
5. In a bowl, stir olive oil and garlic; brush lightly over the tops of the zucchini.
6. sprinkle with salt and black pepper.
7. Brush or spoon on a heaping 1 tbsp of marinara sauce over each zucchini; leave a small rim near the edges uncoated.
8. Sprinkle tops evenly with mozzarella cheese then some parmesan cheese.
9. top with pepperoni slices, placing them more on the center as the cheese will melt and spread.
10. Bake in preheated oven 12-18 minutes; bake time will vary depending on thickness of the zucchini and how crisp or tender you prefer.
11. Remove from the oven and sprinkle with chopped fresh oregano.