The origins of this recipe trace back to the quintessential love for comfort foods, combined with the increasing desire for healthier, low-carb alternatives. This dish stands out by reimagining the classic pizza flavors – the beloved combination of spicy pepperoni and melting cheese – and nestling them in fresh zucchini boats. It's a playful yet sophisticated dish that doesn't compromise on taste. The aroma of baking zucchini with pepperoni and cheese fills the kitchen with a comforting, inviting scent, while the visual appeal of the colorful ingredients makes it a feast for the eyes. This recipe is special because it brings together the indulgence of pizza and the wholesomeness of zucchini in a harmonious blend that's both nutritious and satisfying.

Ingredients

Serving Size

• Grocery Items Needed
• 4 medium zucchinis
• 1 cup shredded mozzarella cheese (Allergen: Dairy)
• 1/2 cup pepperoni slices, cut into halves
• 1/4 cup marinara sauce
• 1 tablespoon olive oil
• 1 teaspoon red chili flakes (adjust to taste)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Preparation

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Wash the zucchinis and cut them in half lengthwise. Using a spoon, scoop out the seeds to create a hollow space in each zucchini half, resembling a boat.
3. Brush the inside of each zucchini boat with olive oil, then season with salt, pepper, and a sprinkle of dried oregano.
4. Spread a tablespoon of marinara sauce inside each zucchini boat.
5. Fill the boats with shredded mozzarella cheese, then top with pepperoni slices.
6. Sprinkle red chili flakes over the top for that extra spice.
7. Place the zucchini boats on the prepared baking sheet and bake for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
8. Garnish with fresh basil leaves just before serving.

Expert Tips

• For an extra crispy pepperoni topping, place the zucchini boats under the broiler for the last 2-3 minutes of baking.
• If you're sensitive to heat, adjust the amount of red chili flakes according to your preference, or omit them altogether.
• To make this dish vegetarian, substitute pepperoni with chopped bell peppers, olives, or artichokes.

Serving Suggestions

Serve these spicy pepperoni and cheese zucchini boats hot, as a delightful appetizer or a light main dish. They pair wonderfully with a side of mixed green salad dressed in a balsamic vinaigrette or a cup of creamy tomato soup to dip into. For a complete meal, consider a glass of chilled white wine, which beautifully complements the spicy and cheesy flavors of the dish.

Nutrition Facts per Serving

• Calories: 250
• Fat: 18g
• Carbohydrates: 8g
• Protein: 14g
• Sodium: 400mg
• Allergens: Dairy (mozzarella cheese)

We encourage you to share this recipe with friends and family and invite them to bring their unique twists to it. Cooking is a journey of discovery and creativity, and this recipe offers the perfect canvas for experimentation. Whether you adjust the spices, try different fillings, or serve it as part of a larger feast, the Spicy Pepperoni and Cheese Zucchini Boats are sure to be a delightful addition to your culinary repertoire.