Sauce:
1/4 C. Olive Oil
1 small onion, diced
1 clove garlic, minced
1/4 C. Italian Flat-Leaf Parsley, chopped
1 t. Penzey Italian Dressing Base (yep...you read that right!)
1 28oz. Can Diced Tomatoes
1 28oz. Can Tomato Sauce
1 8oz. can Tomato Paste
1/2 t. Oregano
1/2 t. Basil
1/2 t. Kosher Salt
1/2 t. Crushed Red Pepper
Black Pepper to Taste
For the Pizza Boats:
4 Large Zucchini, washed with ends trimmed off, cut in half lengthwise
Mozzarella Cheese, grated
Toppings of Choice:
Uncured Pepperoni, chopped
Uncured Salami, chopped
Italian Sausage, browned
Black Olives, sliced
Roma Tomatoes, sliced
Bell Peppers, chopped
Etc.
Lets make the sauce..........
Heat the oil in a medium to large pot. Add the onions and sauté over med heat for 5 minutes. Add the garlic and sauté another 2 minutes. Add the remaining ingredients and simmer for 20 minutes. This will make plenty of sauce! After you use it on your zucchini, you can freeze it in small portions for use next time!
Time to assemble the pizzas.......
Preheat the oven to 400.
Hollow out the middle of each zucchini ( the seeds, not the flesh) using a small spoon to make a well in the center. Spoon about a tablespoon of sauce or more into each zucchini. Top with cheese and your favorite toppings and bake on a foil-lined pan (sprayed with nonstick spray) for about 20 minutes. Let stand at room temperature for 5 minutes before diving in. Enjoy!
Note: if you prefer your zucchini softer, pre bake them for 5-10 minutes before filling with sauce and toppings.
