As I rushed to catch the 1pm bus on the way from the city to my comfy, little home in Jersey, I thought to myself “what should I make for dinner?” Then it dawned on me, Pizza-stuffed Zucchini. I had originally gotten the idea from Dashing Dish, Lauren’s Latest, and Big Girls Small Kitchen. Although I loved each and every recipe, I knew that I had left-over tomato sauce from last night’s Spaghetti Squash Meal, and so I took in all the ideas, but simplified it in a way that would be easy for me to utilize what I had.
Since I knew I would be fasting tomorrow, because of Yom Kippur or Day of Atonement for the Jewish people, I knew I had to pair up this delicious entree with filling sides. I chose rice, cooked in a little bit of soy sauce and honey (homemade teriyaki), and steamed broccoli.
To make this delicious Pizza-Stuffed Zucchini you will need the following:
1 medium sized zucchini
1/3 cup of shredded mozzarella cheese
tomato paste mixed with hot water, add some pepper, salt, and garlic powder and you have yourself a sauce
Pre-heat oven to 375 degrees.
Take out a cooking pan and put tin foil on it, add a little olive oil to the pan and set it aside.
Cut the zucchini into half and then into another half.
Scoop the inside of the zucchini so it looks like a boat.
Put the tomato sauce.
Add the cheese.
(You can also add other vegetables like olives, onions, peppers, etc. to your liking)
Stick the zucchini in the oven for 30 minutes.