Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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 Mediterranean,Italian,Eastern European,European,Greek
spoonacular Score:51%

Spoonacular Score: 51%

 

If you want to add more Mediterranean recipes to your recipe box, Zucchini Pizza Boats might be a recipe you should try. One serving contains 128 calories, 8g of protein, and 8g of fat. This recipe serves 6 and costs $1.31 per serving. From preparation to the plate, this recipe takes roughly roughly 45 minutes. 1 person has tried and liked this recipe. A mixture of basil, grape tomatoes, mozzarella cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is solid. Users who liked this recipe also liked 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. One wine you could try is Santa Margherita Chianti Classico Riserva ( half-bottle). It has 4 out of 5 stars and a bottle costs about 8 dollars.

Santa Margherita Chianti Classico Riserva ( half-bottle)

Santa Margherita is renowned for its elegant and authentic Italian style. This wine is made with grapes from its vineyards in the heart of Tuscany's Chianti Classico region and is a blend of Sangiovese, Cabernet Sauvignon, and Merlot grapes. The additional aging time required to be a Riserva produces softer tannins and a more mature finish. The color is deep and dense ruby red, with aromas of very ripe black cherries and plums, then floral hints of gladiolus. The palate exudes initial fruits and spices that shift gradually into fruits and herbal notes.

» 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 cup
1 cup 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 cup shredded mozzarella cheese
1 cup
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

  • 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.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • 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!

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

  • get more health tips

Price Tips

  • 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.

  • 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).

Cooking Tips

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

  • 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.

  • 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.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • 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.

  • 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.

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

Related Recipes