Zucchini Boats plus Pesto Pizza
All aboard this dinner cruise…Navigating the culinary waters is your Chef and Captain, Paige. We are sailing away into the abyss with some ZUCCHINI boats. They will help keep you afloat on your hectic weeknights or add a little wind to your sail on your weekend. These little guys are quick and easy to make, as well as, delicious and nutritious.
All Ready to Embark?
To begin, I preheated the oven to 450° to roast my zucchinis.
Slice your zucchinis lengthwise so you have long halves.
Simply use a spoon to scoop out the seeds from the zucchinis, I did not discard the seeds and innards of the zukes, I kept them to use for a pesto later on.
Rub some olive oil all over your zucchinis with some Salt+Pepper and Italian seasoning.
Place them cut side down on a baking sheet and roast until tender, about 15 mins.
Batten Down, this Ship is Almost Sailing…
It’s time to pack our boats. Be careful not to have these suckers capsize, do not over-stuff unless you love cleaning dishes. Maybe foil line your baking sheet just in case for an easier clean up.
Here is the fun part, mix up whatever you want! I made these with fresh mozzarella balls that I cut into smaller pieces, a blend of tomatoes, olive oil, and balsamic vinegar. SIMPLE.
Mix up your stuffing in a small bowl. Take our your roasted zukes and flip them over with their bellies up. Scoop a few tablespoons of your stuffing mixture into your roasted boats and bake a few minutes more to heat through. You can also broil to get a nice golden brown and melty cheese. Serve right away OR wait to finish heating your boats until after you have made a pesto pizza as a side dish like I did…
Pesto Naan Bread Pizza
With my zucchini boats docked, I proceeded to make a pizza…why not? I had frozen Naan bread in my freezer and wanted to use it up. I love these little pizzas. You can use tortillas, store-bought crust, french bread, bagels, ciabatta bread, whatever…
I took my naan bread and slathered a little pesto as my sauce.
For the pesto, I used my food processor to chop up some basil, olive oil, pine nuts, some garlic, and my reserved zucchini seeds and insides that I did not want to waste. You do not need a lot of oil for this pesto because the added zucchini holds a lot of moisture.
Pulse, pulse, pulse, PESTO!
Almost Ready to Anchor Ashore…
I topped my pesto pizza with ricotta and mozzarella and baked it for 10 mins. When I put my pizza in the oven, I also put the zucchini boats back in so they could heat through and I could eat my pizza and boats together. An amazing combo if I do say so myself!
Some other ideas for the boat stuffing:
Basil*Breadcrumbs*Goat Cheese*Bacon*Ground Beef*Shredded Chicken*Minced Garlic*Meatballs*Marinara Sauce*Alfredo Sauce*Pesto*Chopped up Veggies*Salmon*Beans*Tuna Salad*Orzo*Rice*Quinoa*Dried Fruits*Sundried Tomatoes*Artichokes*Olives
Some other ideas for your boats:
Cucumbers(For a cold dish)*Bell Peppers*Potatoes*Sweet Potatoes*Eggplants*Tomatoes*Squash*Mushroom Caps*Baguette
Best Mate Options:
Meatballs*Ravioli/Pasta*Arugula/Salad*Pasta Salad*Garlic Bread*Cous Cous/Orzo*Risotto*Vegetables*Favorite cup of soup*PIZZA