While I called these zucchini pizza slices they are more like stuffed manicotti than pizza. Pizza, manicotti, lasagna, whatever you want to call these I know you’ll call them crazy delicious. Zucchini is really having it’s moment these days, you can enjoy them made into noodles, salads, muffins, and now Italian classic dishes. This a quick filling dinner that cooks up in less than 30 minutes, start to finish. The prep work is minimal and the clean up couldn’t be easier. Feel free to personalize this recipe to your own tastes. Don’t like ricotta? Mascarpone works great too. Not feeling the cheddar? Try mozzarella. Salami to hard to find? Pepperoni works, as does turkey and ham. You could stuff just about anything into these veggie vessels and you’d have a hearty delicious dish ready in no time.

zucchinipizzaboats-1aKelsey Kinser
2 large zucchinis

1 Tablespoon olive oil

1/2 cup pizza sauce

12 large slices salami

1/2 cup ricotta cheese

1/4 cup shredded cheddar cheese

1/2 teaspoon garlic powder

zucchinipizzaboats-1-2aKelsey Kinser
  1. Preheat oven to 375°F.
  2. Slice the zucchinis in half, lengthwise. Use a spoon to scoop out the seeds, making the squash into a boat shape.
  3. Brush the insides with olive oil. Spread the pizza sauce into the cavities. Top with the salami. Fill the middles with the ricotta cheese and wrap the salami up around the cheese, securing it into the zucchini. Top with the shredded cheddar cheese and garlic powder.
  4. Bake for 20 minutes or until a knife inserted into the zucchini sinks in without resistance. Serve hot.

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zucchinipizzaboats-1-6aKelsey Kinser