Part yummy side dish, part fun activity, these vegan zucchini pizza boats are the perfect way to enjoy late-summer zucchini.
And when I did, wow! They were as easy as they were delicious. Just slice a zucchini in half, scoop out the insides, add sauce and toppings, and bake.
Kitchen fun for kids of all ages
Better yet, kids (and kids at heart) will love “decorating” their boats with their favorite pizza toppings.
Having just spent a week at the beach with my nephew and nieces, I relearned the lesson that kids are way more likely to eat food they help make. And making these boats is a lot of fun!
Now, when I made these boats, I used the topping suggestions from In Sonnet’s Kitchen: cherry tomatoes, kalamata olives, red onion, and fresh basil. So good! Jeff and I handily polished off two boats each.
If tomatoes and olives aren’t your thing, though, here are other tasty topping ideas:
- Colorful bell pepper strips
- Beyond Meat crumbles
- Soy sausage
- Button mushrooms
- Artichoke hearts
- Sun-dried tomatoes
- Pine nuts
Make ’em a meal
For a fast and easy meal, serve zucchini boats with any of the following:
- Bread sticks or pita dipped in red pepper hummus (recipe for gluten-free & vegan bread sticks here)
- Pizza pasta salad
- Spaghetti with marinara sauce
- Easy bean salad
- 4 medium zucchini
- ¾ c pizza sauce
- 12 cherry tomatoes, sliced in half
- ¼ c kalamata olives, sliced
- ¼ small red onion, thinly sliced
- 2 Tbsp fresh basil, packed, sliced into thin ribbons (optional)
- OR use your favorite pizza toppings!
- Preheat oven to 400F.
- Slice zucchini in half lengthwise. Scrape out the seeds with a spoon. (Freeze seeds to add to add to a smoothie later.)
- Place zucchini "boats" on a baking sheet lined with parchment.
- Spread each boat with a heaping tablespoon of pizza sauce.
- Top with tomatoes, olives, and red onion, or your toppings of choice.
- Bake 25 minutes, or until zucchini are just tender.
- Top with shredded basil, if using.
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