Ingredients
Scale
- 4 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1/2 cup pizza sauce or marinara
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup mini pepperoni slices
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves for garnish
- Salt and black pepper to taste
Instructions
- Wash the zucchini and trim off the ends. Slice each one in half lengthwise. Use a small spoon to gently scoop out the center seeds, creating a “well” or boat shape in the middle of each half. Be careful not to scoop too deep; you want to leave about a quarter-inch of the flesh intact.
- Preheat your grill to medium-high heat (about 375°F to 400°F). Lightly brush the zucchini halves with olive oil and sprinkle them with salt and black pepper. This helps them stay moist and enhances their natural flavor during the grilling process.
- Place the zucchini halves on the grill, cut-side down. Close the lid and grill for about 4 to 5 minutes. You are looking for light char marks and a slight softening of the vegetable. This step ensures the zucchini is cooked through before you add the cold toppings.
- Flip the zucchini over so the hollowed side is facing up. Spoon about 1 to 2 tablespoons of pizza sauce into each boat. Top generously with shredded mozzarella cheese and mini pepperoni slices. Sprinkle the dried Italian seasoning and red pepper flakes over the top.
- Close the grill lid again and cook for another 5 to 7 minutes. The pizza boats are done when the cheese is completely melted and beginning to brown slightly, and the zucchini is tender when pierced with a fork. Remove from the grill carefully using tongs.
- Let the boats cool for a minute or two so the cheese can set. Top with fresh torn basil leaves before serving. Enjoy your delicious, low-carb pizza creation while it is hot!
- Cook Time: 30 minutes