Here's everything they like about pizza—the Parmesan, the mozzarella, the sauce, the pepperoni—all stuffed into zucchini boats and baked until delicious.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 zucchini, parboiled
3/4 cup Touch of Philadelphia Shredded Creamy Mozza Cheese
1/4 cup Kraft 100% Parmesan Grated Cheese
1 cup Catelli Tomato & Basil Pizza Sauce
20 slices pepperoni, chopped
1 Tbsp. chopped fresh basil
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How do I make it ?
Heat oven to 375°F.
Cut zucchini lengthwise in half; scoop out centres, leaving 1/4-inch-thick shells. Place shells, cut sides up, on rimmed baking sheet. Chop scooped-out zucchini pulp.
Combine cheeses in medium bowl. Reserve 1/4 cup cheese mixture for later use. Add pizza sauce, pepperoni, basil and chopped zucchini pulp to remaining cheese mixture; mix well. Spoon into zucchini shells; sprinkle with reserved cheese mixture.
Bake 25 to 30 min. or until heated through.
Kraft Kitchen Tips!
How to Parboil the Zucchini
Add zucchini to boiling water in large saucepan; cook 6 to 8 min. or until fork-tender. Drain.
Calories From Fat
% Daily Value
Total fat 6 g
Saturated fat 3.5 g
Cholesterol 20 mg
Sodium 300 mg
Total carbohydrate 7 g
Dietary fibre 2 g
Sugars 3 g
Protein 7 g
6 servings, 1 stuffed zucchini half (111 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.