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It’s about THAT time of year when zucchinis are EVERYWHERE! Markets, Gardens, and possibly even left on your front doorstep thanks to a generous neighbor who has just had enough!
Here’s a spicy spin on our Summertime favorite recipe…just to mix things up a bit for our #CRUSHers who like it HOT!
I did include some good tips here, and an extra (but simple) step to ensure you don’t have soggy-wet zucchini pizzas!
Using a paper towel, mop up the excess moisture coming off the zucchini, as this will help A LOT because zucchini naturally contain a lot of water and the heat + salt draws it out!
❤Rachel
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Spicy Zucchini Pizza Boats
It’s about THAT time of year when zucchinis are EVERYWHERE! Markets, Gardens, and possibly even left on your front doorstep thanks to a generous neighbor who has just had enough! 
I LOVE LOVE LOVE zucchini, as it’s incredibly versatile for SO many of our beloved CFC recipes…BUT, turning it into lil’ gooey personal sized pizzas is probably my FAVORITE!
Here’s a spicy spin on our Summertime favorite recipe…just to mix things up a bit for our #CRUSHers who like it HOT!
There’s really no right or wrong way to make these lil’ fire babies, so go ahead and top them up however you like!
I did include some good tips here, and an extra (but simple) step to ensure you don’t have soggy-wet zucchini pizzas!
Makes 6 servings
Ingredients:
- 6 medium zucchini, cut in half lengthways
- sea salt
- 2 Tbsps olive oil, or avocado oil
- 1 cup favorite natural marinara sauce
- 2 tsps garlic salt, or to taste
- 1 tsp freshly ground black pepper, to taste
- 1.5 cups shredded mozzarella cheese
- nitrate free, natural pepperoni slices to taste
- 2-3 jalapeño peppers, thinly sliced
Optional:
- red pepper flakes
- fresh Italian herbs such as basil or oregano, chopped
Instructions:
Preheat your oven to 400 degrees f. and line a large, flat rimmed baking sheet with parchment paper.
Arrange zucchinis cut side up on the prepared baking sheet. If you would like to slightly scoop out the seeds with a spoon, you can. Sometimes I do this step, other times I don’t.
Using a paper towel, mop up the excess moisture coming off the zucchini, as this will help A LOT because zucchini naturally contain a lot of water and the heat + salt draws it out!
Rub zucchini evenly with oil, then spoon down the center lightly with marinara sauce, then lightly sprinkle each with garlic salt, fresh ground pepper, and shredded mozzarella.
Top with pepperoni and jalapeño slices. Roast in your preheated oven for 8 minutes, or just until your zucchini is fork tender and the cheese is perfectly melty to your liking.
Sprinkle with red pepper flakes for an extra SPICE kick, and/or fresh herbs if you got em!
Serve while warm & melty!
Enjoy!
❤Rachel
Ingredients
- 6 medium zucchini, cut in half lengthways
- sea salt
- 2 Tbsps olive oil, or avocado oil
- 1 cup favorite natural marinara sauce
- 2 tsps garlic salt, or to taste
- 1 tsp freshly ground black pepper, to taste
- 1.5 cups shredded mozzarella cheese
- nitrate free, natural pepperoni slices to taste
- 2-3 jalapeño peppers, thinly sliced
Optional:
- red pepper flakes
- fresh Italian herbs such as basil or oregano, chopped
Instructions
- Preheat your oven to 400 degrees f. and line a large, flat rimmed baking sheet with parchment paper.
- Arrange zucchinis cut side up on the prepared baking sheet. If you would like to slightly scoop out the seeds with a spoon, you can. Sometimes I do this step, other times I don't.
- Sprinkle cut zucchinis very lightly with sea salt, then roast in your preheated oven for about 8 minutes.
- Remove zucchini from oven, then allow to cool for just a minute until easier to handle.
- Using a paper towel, mop up the excess moisture coming off the zucchini, as this will help A LOT because zucchini naturally contain a lot of water and the heat + salt draws it out!
- Rub zucchini evenly with oil, then spoon down the center lightly with marinara sauce, then lightly sprinkle each with garlic salt, fresh ground pepper and shredded mozzarella.
- Top with pepperoni and jalapeño slices. Roast in your preheated oven for 8 minutes, or just until your zucchini is fork tender and the cheese is perfectly melty to your liking.
- Sprinkle with red pepper flakes for an extra SPICE kick, and/or fresh herbs if you got em!
- Serve while warm & melty!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 6 medium zucchini, cut in half lengthways
- sea salt
- 2 Tbsps olive oil, or avocado oil
- 1 cup favorite natural marinara sauce
- 2 tsps garlic salt, or to taste
- 1 tsp freshly ground black pepper, to taste
- 1.5 cups shredded mozzarella cheese
- nitrate free, natural pepperoni slices to taste
- 2-3 jalapeño peppers, thinly sliced
Optional:
- red pepper flakes
- fresh Italian herbs such as basil or oregano, chopped
Instructions
- Preheat your oven to 400 degrees f. and line a large, flat rimmed baking sheet with parchment paper.
- Arrange zucchinis cut side up on the prepared baking sheet. If you would like to slightly scoop out the seeds with a spoon, you can. Sometimes I do this step, other times I don't.
- Sprinkle cut zucchinis very lightly with sea salt, then roast in your preheated oven for about 8 minutes.
- Remove zucchini from oven, then allow to cool for just a minute until easier to handle.
- Using a paper towel, mop up the excess moisture coming off the zucchini, as this will help A LOT because zucchini naturally contain a lot of water and the heat + salt draws it out!
- Rub zucchini evenly with oil, then spoon down the center lightly with marinara sauce, then lightly sprinkle each with garlic salt, fresh ground pepper and shredded mozzarella.
- Top with pepperoni and jalapeño slices. Roast in your preheated oven for 8 minutes, or just until your zucchini is fork tender and the cheese is perfectly melty to your liking.
- Sprinkle with red pepper flakes for an extra SPICE kick, and/or fresh herbs if you got em!
- Serve while warm & melty!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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