I have no idea how the weekends fly by as quickly as they do, but luckily I managed to squeeze in quite a bit of activity. After seeing The Head and the Heart in concert on Friday, (Alex got a sweet picture “with” the lead singer of the opening band) we spent Saturday at the farmers market, the driving range, and out in the city. I had the pleasure of attending a bachelorette party Saturday night, and somehow still had some energy left for gymnastics on Sunday.
I talked Alex into coming to my gymnastics class with me. I’ve decided you’re never too old for gymnastics, and we had a great time at the gym. (I think his shoulders are probably aching pretty badly… it’s quite a workout!) You can see my awkward back tucks on my Tumblr, here. It’s definitely my favorite kind of sweat session.
Anyways, lets get on to a new recipe.
Am I the only one who sometimes craves gooey, melted mozzarella cheese, topped with salty Parmesan? I’m not the only one, right? You’re with me on this? Preferably served with a little spicy marinara? I love pizza, but sometimes I’m not in the mood for something so heavy. Plus, I’m always trying to find ways to sneak in more vegetables.
Introducing, zucchini pizza boats.
Not only are these super simple, they’re actually really healthy, and yet taste like you’re digging into some cheesy pizza-like goodness.
Alex and I made these last week, and I’ll definitely be making them again, as I find myself with more zucchini. I hope you enjoy them!
Easy Zucchini Pizza Boats
Zucchini Pizza Boats
Serves 2- Gluten free, vegetarian
- 1 zucchini
- 1/2 cup marinara sauce
- 1/4 cup shredded Mozzarella cheese
- 2 tbsp shredded Parmesan cheese
- Wash the zucchini and slice it lengthwise.
- Take a spoon and gently scrape out the insides of the zucchini. You don’t want to scrape it all out, just the seedy, soft, inside. You should still have a lot of zucchini left. You’re just making a spot for sauce!
- Spoon the marinara sauce into the scooped out zucchini.
- Top with mozzarella and parmesan cheese Bake in the oven at 350 for 25-30 minutes, or until the cheese is bubbly and brown. Serve!
Let me know what you think!
Need another zucchini idea? Try this ricotta pasta which is loaded with vegetables!
Or whip up a low calorie zucchini lasagna!