Keto Zucchini Pizza Boats
This keto dinner recipe is delicious and comes together in under 40 minutes. Slice into bite-sized pieces for an appetizer at your next party!
Servings: 2 pizzas
Ingredients
- 1 large zucchini, halved lengthwise and seeded, seeds saved
- 1/4 cup olive oil, divided
- salt and pepper to taste
- 1 24oz can tomato puree
- 1 sprig chopped fresh oregano, or 1 pinch dried
- 1 large garlic clove, minced
- 1 tbsp aged balsamic vinegar
- 2 slices mozzarella cheese, cut into thirds
- 8 slices pepperoni, sliced thin
- 2 leaves fresh basil, chiffonade
Instructions
- Begin by preheating your oven to 375F.
- Half your zucchini and season with 2 tsp of the olive oil, then salt and pepper. Rub the zucchini to completely coat in seasoning. Lay out on a baking sheet lined with foil and bake for 25 minutes, while you prepare your sauce.
- In a medium saucepan, add tomato puree, chopped oregano, garlic, balsamic, and the remaining olive oil. Stir to combine and cook over low heat, ensuring the sauce does not bubble vigorously and make a mess all over your stove. Keep stirring every so often while your zucchini roasts.
- Cut your cheese slices into thirds. Also slice your pepperoni at this time.
- After 25 minutes, test the zucchini with a fork to ensure doneness. The fork should pierce easily but still have some slight resistance.
- Add 1-2 tablespoons of sauce per boat. Smooth to ensure even coverage.
- Top with your cheese, dividing it evenly among the two boats.
- Top the cheese with your pepperoni and bake in the same 375 oven for 5 minutes.
- After 5 minutes, turn on the broiler and broil for 2-3 minutes until cheese is bubbly and slightly browned.
- Remove from the oven and top with your basil. Serve immediately.
Notes
NOTE: You will have a bunch of leftover sauce using this recipe. Put it on zoodles, grilled chicken Parmesan, use as a dip, anything you like.