keto Pepperoni Pizza Zucchini Boats

Here’s a detailed recipe for making delicious Pepperoni Pizza Zucchini Boats, a keto-friendly twist on classic pizza that’s both flavorful and satisfying!

Pepperoni Pizza Zucchini Boats

Ingredients:

• 4 medium zucchini
• 1/2 pound hot Italian sausage
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped bell pepper (any color)
• 2 cloves garlic, minced
• 1/2 cup chopped pepperoni (plus extra for topping)
• 1/2 cup tomato sauce (no added sugar)
• 1 teaspoon Flavor God pizza seasoning (or your preferred pizza seasoning blend)
• 2 tablespoons cream cheese
• 1/2 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese

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Instructions:

1. Prepare the Zucchini:
   • Preheat your oven to 400°F (200°C).
   • Slice the zucchini in half lengthwise. Using a spoon, scoop out the center of each zucchini half to create boats, leaving a small border around the edges. Set aside the scooped-out zucchini flesh.
2. Cook the Filling:
   • In a large skillet over medium heat, cook the hot Italian sausage until fully browned and crumbly. Drain any excess fat if needed.
   • Add the chopped onion and bell pepper to the skillet. Sauté until the vegetables are tender, about 3-4 minutes.
   • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
   • Add the chopped pepperoni and the reserved zucchini flesh to the skillet. Cook for another 2-3 minutes, stirring occasionally.
   • Stir in the tomato sauce, pizza seasoning, and cream cheese. Cook until the cream cheese is melted and the mixture is well combined.
   • Remove from heat and stir in the shredded cheddar cheese until melted and mixed in.
3. Stuff the Zucchini Boats:
   • Place the zucchini boats on a baking sheet lined with parchment paper or in a baking dish.
   • Spoon the filling mixture into each zucchini boat, pressing down lightly to pack it in.
4. Add Toppings:
   • Sprinkle shredded mozzarella cheese over the top of each stuffed zucchini boat.
   • Arrange a few extra slices of pepperoni on top of the mozzarella cheese.
5. Bake:
   • Bake in the preheated oven for about 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
6. Serve:
   • Allow the zucchini boats to cool for a few minutes before serving. This will help the filling set and make them easier to eat.

Tips:

• Zucchini Texture: Ensure the zucchini is not too watery by removing as much moisture as possible from the scooped-out flesh before adding it to the filling.
• Flavor Adjustments: Feel free to adjust the pizza seasoning and add other favorite pizza toppings or vegetables to the filling mixture.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Enjoy these Pepperoni Pizza Zucchini Boats as a delicious, low-carb alternative to traditional pizza, packed with savory flavors and cheesy goodness!

FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE