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Zucchini Pizza Boats

 
One serving costs about $1.31

$1.31 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Mediterranean,Italian,Eastern European,European,Greek
spoonacular Score:1%

Spoonacular Score: 1%

 

Zucchini Pizza Boats takes around 45 minutes from beginning to end. This hor d'oeuvre has 128 calories, 8g of protein, and 8g of fat per serving. This recipe serves 6 and costs $1.31 per serving. It is brought to you by spoonacular user lise. This recipe is typical of Mediterranean cuisine. A mixture of fresh basil, parmesan cheese, grape tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. If you like this recipe, take a look at these similar recipes: Zucchini Pizza Boats, zucchini pizza boats, and Zucchini Pizza Boats.

Sangiovese, Barbera Wine, and Shiraz are great choices for Pizza. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The Barone Ricasoli Rocca Guicciarda Chianti Classico Riserva with a 4.2 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Barone Ricasoli Rocca Guicciarda Chianti Classico Riserva

Intense ruby red color with slight garnet hues. It has a soft entry prevailing red fruits. Long persistent finish with firm, silky tannins and balanced acidity. Blend: 90% Sangiovese, 5% Merlot, 5% Canaiolo

» Get this wine on Wine.com

Ingredients

Servings:
3
3  zucchini
zucchini
some
some olive oil
olive oil
1 tsp
1 tsp garlic
garlic
15
15  grape tomatoes
grape tomatoes
some
some bread crumbs
bread crumbs
1 cups
1 cups shredded mozzarella cheese
shredded mozzarella cheese
some
some fresh basil
fresh basil
some
some parmesan cheese
parmesan cheese
some
some salt and pepper
salt and pepper
3  zucchini
3
zucchini
some olive oil
some
olive oil
1 tsp garlic
1 tsp
garlic
15  grape tomatoes
15
grape tomatoes
some bread crumbs
some
bread crumbs
1 cups shredded mozzarella cheese
1 cups
shredded mozzarella cheese
some fresh basil
some
fresh basil
some parmesan cheese
some
parmesan cheese
some salt and pepper
some
salt and pepper

Equipment

baking pan
baking pan
broiler
broiler
oven
oven
baking pan
baking pan
broiler
broiler
oven
oven


Instructions

Preheat the oven to 350 F. Cut the zucchinis in half lengthwise. If necessary, trim a little off the bottom so it will sit still in a baking dish. With a spoon, scoop out some of the center where the seeds are to make a little groove in the zucchini boats. Place zucchini in a baking dish and brush the boats with olive oil, spread the minced garlic and add salt and pepper to taste. Arrange the halved tomatoes on the boats and sprinkle with bread crumbs. Bake for about 30 minutes. Remove from oven, turn on the broiler, place mozzarella and basil in between the tomatoes, and put them back in the oven to broil for a few minutes until golden and bubbling. Remove from the oven and sprinkle on some parmesan cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.31
Ingredient
3 zucchini
some olive oil
1 teaspoon garlic
15 grape tomatoes
some bread crumbs
1 cup shredded mozzarella cheese
some fresh basil
some parmesan cheese
Price
$1.69
$0.17
$0.06
$3.46
$0.04
$1.72
$0.08
$0.63
$7.85

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
127 Calories
7g Protein
8g Total Fat
6g Carbs
13% Health Score
Limit These
Calories
127
6%

Fat
8g
13%

  Saturated Fat
3g
23%

Carbohydrates
6g
2%

  Sugar
3g
4%

Cholesterol
18mg
6%

Sodium
251mg
11%

Get Enough Of These
Protein
7g
16%

Vitamin C
23mg
29%

Calcium
177mg
18%

Phosphorus
151mg
15%

Vitamin A
732IU
15%

Manganese
0.26mg
13%

Potassium
381mg
11%

Vitamin B6
0.21mg
11%

Vitamin K
10µg
10%

Vitamin B2
0.18mg
10%

Folate
33µg
8%

Vitamin B12
0.49µg
8%

Zinc
1mg
7%

Magnesium
29mg
7%

Selenium
4µg
7%

Fiber
1g
6%

Vitamin B1
0.08mg
6%

Vitamin E
0.73mg
5%

Copper
0.09mg
4%

Vitamin B3
0.84mg
4%

Iron
0.71mg
4%

Vitamin B5
0.3mg
3%

covered percent of daily need

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