The other night, I had two of my close girlfriends over for a couple hours of chatting and snacking. I’d thrown together a veggie tray for us to munch on and mentioned to my friends that I had tons of vegetables in the fridge that I wanted to try and use up in the next few days. They asked what I had, and I went through the list: tomatoes, snow peas, carrots, celery, peppers, and zucchini. At the mention of “zucchini”, one friend asked if I’d ever made zucchini pizza before.
My ears perked up. Zucchini pizza? I’d heard of making low-carb pizza using keto crust or even cauliflower crust, but not zucchini.
She told me how easy it was to make what she described as zucchini pizza bites: Cut up a zuke, top the slices with marinara sauce and cheese, and toss it in the oven. It was such a simple recipe that I decided to scour the Internet for ways to zest it up a bit.
That’s how I came across zucchini pizza boats, my new favorite way to consume pizza-esque food without all the guilt.
Here’s how I made ’em:
- Preheat oven to 425 degrees. Cover a baking sheet with tinfoil – this makes clean up easier.
- Cut zucchini in half, lengthwise. Pat the insides dry. Place both halves onto the baking sheet.
- Brush olive oil on each half. Sprinkle garlic salt on top.
- Spoon marinara sauce (or any kind of red pasta sauce) on top.
- Sprinkle any kind of shredded cheese you like on top (I used a Mexican blend), followed by Parmesan cheese.
- Add mini pepperonis on top. Bake in the oven for 12-15 minutes or until the cheese has melted nicely on top.
And that’s it! Incredibly quick, easy, tasty, and filling. I ate these with a small serving of roasted Brussels sprouts and chicken meatballs and I was super satisfied. The best part is that I barely bolused for this meal and wound up with a fairly straight CGM graph.
I’ll definitely be prepping zucchini pizza again in the future, and maybe I’ll even add a few more carbs into the mix to see how my blood sugar fares.