Zucchini Pizza Boat
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Ingredients
- 2–3 medium zucchini, washed and the ends cut off
- 1 cup of Roma tomatoes, washed and sliced
- 2–3 cups of arugula
- ⅓ cup goat cheese (or vegan cheese like Violife feta)
- 1 tablespoon lemon zest
- ½ teaspoon of each: sea salt, pepper, garlic powder
- 1½ cup basil, chiffonade
- 1 tablespoon olive oil
Method
- Preheat the oven to 400 F. Grease a baking sheet with coconut oil and set aside.
- Cut each Zucchini in half lengthwise. Using an ice cream scoop, scoop out the inner portion of the zucchini.
- Pat the inside of the zucchini with dry paper towels.
- Place zucchini on a baking sheet and fill with tomatoes, arugula, goat cheese, lemon zest and spices.
- Bake for 15–18 minutes. Remove and drizzle basil and olive oil.
- SERVING SIZE:
- 2
- PREPERATION TIME:
- 25 - 30 mins
- RECIPE FEATURES:
- Gluten Free
Nutritional Information
Calories: 312
Fat: 23.1g
Sodium: 173mg
Carbohydrate: 12.3g
Dietary Fiber: 4.2g
Sugars: 6.5g
Protein: 18g
