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 You Need
Original recipe yields 6 servings
3 zucchini, parboiled
3/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/4 cup Parmesan cheese
1 cup CLASSICO Traditional Pizza Sauce
20 slices OSCAR MAYER Pepperoni, chopped
1 Tbsp. chopped fresh basil
Add To Shopping List
Let's Make It
Heat oven to 375°F.
Cut zucchini lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Place shells on rimmed baking sheet. Chop zucchini pulp.
Combine cheeses in medium bowl, reserving 1/4 cup for later use. Stir in pizza sauce, pepperoni, basil and chopped zucchini pulp. Spoon into zucchini shells. Sprinkle with reserved cheese mixture.
Bake 25 to 30 min. or until heated through.
How to Parboil Zucchini
Bring 2 qt. (8 cups) water to boil in large saucepan. Add zucchini; cook 6 to 8 min. or until fork-tender. Drain.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.