Baked zucchini boats filled with marinara, cheese, and fresh toppings offer a flavorful, gluten-free meal.
# What You'll Need:
→ Vegetable Base
01 - 4 medium zucchinis
→ Sauce and Cheese
02 - 1 cup marinara sauce
03 - 1 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
→ Suggested Toppings
05 - 1/4 cup mini pepperoni slices or vegetarian alternative
06 - 1/4 cup sliced black olives
07 - 1/4 cup diced red bell pepper
08 - 2 tablespoons chopped fresh basil, plus extra for garnish
→ Seasonings
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon dried Italian herbs
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
# Steps to Follow:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Wash zucchinis thoroughly, trim the ends, and slice each lengthwise. With a spoon, scoop out seeds and some flesh to create a 1/4-inch thick shell.
03 - Brush the interior of each zucchini boat with olive oil and season lightly with salt, black pepper, and dried Italian herbs.
04 - Place prepared zucchini boats cut side up on the lined baking sheet.
05 - Spoon marinara sauce evenly into each zucchini shell.
06 - Sprinkle shredded mozzarella and grated Parmesan over the sauce-filled zucchini.
07 - Distribute mini pepperoni, sliced black olives, diced red bell pepper, and chopped basil over the cheese layer.
08 - Transfer baking sheet to oven and bake for 20 to 25 minutes until zucchini is fork-tender and cheese is bubbling and lightly golden.
09 - Remove from oven, garnish with additional fresh basil, and serve hot.
