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Pizza is one of the most beloved foods around the globe, celebrated for its versatility and ability to cater to diverse tastes. From classic pepperoni to gourmet veggie options, pizza can be enjoyed in countless forms, making it a favorite among families and food enthusiasts alike. However, traditional pizza often comes with a hefty dose of calories and carbs, leaving health-conscious individuals searching for alternatives. Enter Mini Zucchini Pizza Pockets—an innovative and nutritious take on the classic dish that satisfies pizza cravings without the guilt.

Mini Zucchini Pizza Pockets

Discover a delightful twist on a classic favorite with Mini Zucchini Pizza Pockets! This healthy recipe uses zucchini as a low-carb, gluten-free base, making it perfect for families looking to enjoy pizza with a nutritious twist. Loaded with shredded mozzarella, marinara sauce, and your choice of veggies or mini pepperoni, these pizza pockets are customizable and kid-friendly. Ideal for lunchboxes, appetizers, or quick dinners, you'll love this guilt-free treat that satisfies pizza cravings deliciously.
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Ingredients
  

2 medium zucchinis

1 cup shredded mozzarella cheese

1/2 cup marinara sauce (plus extra for dipping)

1/4 cup grated Parmesan cheese

1/2 cup mini pepperoni or diced vegetables (such as bell peppers, mushrooms, or olives)

1 tsp dried oregano

1/2 tsp garlic powder

Salt and black pepper to taste

Olive oil for brushing

Optional: fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). For an easy cleanup, line a baking sheet with parchment paper.

    Prepare Zucchini: Carefully slice the zucchinis in half lengthwise. Using a small spoon, scoop out the center flesh, leaving about a 1/4-inch thick shell to create a sturdy boat. Be gentle to maintain the shape of the zucchini.

      Make the Filling: In a mixing bowl, combine the shredded mozzarella, marinara sauce, grated Parmesan, mini pepperoni (or your choice of diced vegetables), dried oregano, garlic powder, and a pinch of salt and pepper. Mix well until all ingredients are thoroughly combined.

        Stuff Zucchini Boats: Use a spoon to generously fill each zucchini half with the cheesy mixture, pressing down slightly to ensure it's packed well.

          Brush with Olive Oil: Using a brush, lightly coat the tops of the stuffed zucchinis with olive oil to help achieve a beautiful golden color while baking.

            Bake: Place the stuffed zucchinis on the prepared baking sheet and bake in the preheated oven for about 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly with a lovely golden hue.

              Serve and Garnish: Once baked, remove the zucchini pockets from the oven and let them cool for a few minutes. If desired, garnish with fresh basil leaves before serving. Enjoy with extra marinara sauce on the side for dipping.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4