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1
Preheat skillet over medium heat with olive oil and garlic.
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2
Slice ends off of zucchini and slice down the center lengthwise.
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3
Scoop all the seeds out so you are left with a skinny boat shape, about 1/3-1/2 inch thick.
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4
(If you are using large zucchini, slice in half, this time width-wise so you have 4 boats per zucchini.
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5
If you are using small zucchini from the store, you can forego this step.)
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6
Sprinkle salt and pepper over prepared zucchinis.
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7
Remove garlic from pan.
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8
Place zucchini cut side down in the pan and cover.
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9
Cook 5 minutes and turn.
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10
Edges should be brown.
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11
Cover and cook another 5 minutes.
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12
Transfer cooked zucchini to a sheet pan.
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13
Fill with pizza sauce, desired toppings and cheese.
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14
Sprinkle with oregano.
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15
Bake under the broiler until cheese has browned.
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16
Remove from oven.
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17
In small bowl, combine tomatoes with basil, salt and pepper.
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18
Top cooked pizza stuffed zucchinis with tomato mixture, if desired.
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19
Note: I like my zucchini crisp-tender., meaning it is still a little firm but not crunchy like a totally uncooked zucchini would be.
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20
If you would like a softer pizza-stuffed zucchini, all you need to do is bake the pizza-stuffed zucchinis at 375F for 10-15 minutes (as opposed to broiling).
