Veggie Pizza Boats

I don't know about your family but the Mancione family LOVES pizza. It is considered a food group in our house, a weekly cheat meal. Last night I was in the mood for pizza but did not want all of the calories. I had some zucchini and we always have a variety of cheeses on hand, it was that moment I knew...dinner was born. You can make this for yourself (like I did) or the whole family. Feel free to add cooked meat or other pizza topping favs as well!

Ingredients:

1 tbsp olive oil

2-4 zucchini (1 per person)

1/2 cup shredded mozzarella cheese per zucchini (whole milk mozzarella if you can find it!)

1 tbsp shredded parmesan cheese (per zucchini half)

1 jar tomato basil pasta sauce (I used Organics Tomato Basil)

1 tsp natures seasoning (or salt and pepper)

Directions:

1. Preheat oven to 350 , cover a rimmed baking sheet with nonstick foil.

2. Wash and dry zucchini, cut in half. Scoop out interior of zucchini, place in a separate bowl.

3. Sprinkle zucchini boats with natures seasoning, place on a prepared baking sheet.

4. In a large frying pan, add olive oil.

5. Roughly chop the left over zucchini in the bowl from step 2.

6. Sauté zucchini for 4 minutes, add tomato sauce and cook for 2 more minutes.

7. Spoon zucchini and sauce into zucchini boats and sprinkle with cheese(s).

8. Roast for 20 minutes in the oven, watching the last 5 minutes that the cheese does not burn. The boats are finished when the cheese is melted and the zucchini is fork tender.

Tip:

If you can find it, whole milk mozzarella browns better than part skim mozzarella.