Active time: 8 minutes Total time: 30 minutes
Reinvent pizza into a gooey, low-carb treat by swapping out crust in favor of vegetables. Instead of making a time-consuming veggie-based crust (a la cauliflower crust, which is good), simply use roasted zucchini, which has a mild flavor that allows pizza toppings to shine.
Try this as a midday functional snack. It can satisfy salty cravings in the afternoon without giving you the chance to mindlessly snack on chips, plus it adds a serving of vegetables.
Turkey Pepperoni Zucchini Pizzas
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1/2 teaspoon Italian seasoning
- 1/2 cup (118g) marinara sauce
- 1 cup (113g) shredded part-skim mozzarella cheese
- 16 slices turkey pepperoni, halved
Directions
Preheat the oven to 400°F (200ºC). Line a sheet pan with foil or parchment paper.
Cut each zucchini in half lengthwise; scoop out the seedy middle with a melon baller or spoon. Arrange zucchini, cut side up, on the prepared pan. Brush the zucchini shells evenly with oil and sprinkle with Italian seasoning. Roast for 15 minutes.
Remove the pan from oven (leave the oven on). Spoon 1 tablespoon marinara down the center of each zucchini shell. Sprinkle 2 tablespoons cheese over each and arrange 4 pepperoni pieces on top. Roast until the cheese melts, about 5 minutes. Broil on high until the pepperoni is lightly browned, 2 minutes, if desired.
Serves: 4 | Serving Size: 2 zucchini halves
Nutrition (per serving): Calories: 220; Total Fat: 17g; Saturated Fat: 5g; Monounsaturated Fat: 5g; Cholesterol: 30mg; Sodium: 472mg; Carbohydrate: 10g; Dietary Fiber: 3g; Sugar: 6g; Protein 12g
Nutrition Bonus: Potassium: 621mg; Iron: 11%; Vitamin A: 30%; Vitamin C: 37%; Calcium: 56%
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
