Zucchini Boat Pizzas

You know those kids, the ones who can find something wrong with any meal...well, I have three of those kids and they are surprisingly ate these without too much of a fuss!  I made them two weeks in a row to test their willingness to eat them and both times it was a relative success (I did have to sprinkle a little extra parmesan cheese on top to get them to dig in--extra cheese or a dollop of greek yogurt are my go to toppings to "bribe" them to eat) .  I, however, LOVE them and ate the leftovers for a quick lunch the next day!  It's just the right amount of cheesy splurge without the guilt of loading up on zero-nutritional-value crust and the flavor is great.  The first time I used mozzarella cheese, the second time I used a mix of cheddar/jack/mozzarella because I had just a little of each that I wanted to use up.  I also used organic marinara and turkey pepperoni. These are making a regular rotation on my menu! 

3 Zucchini
Salt, pepper and dried Italian seasoning
Shredded mozzarella cheese
Pizza or marinara sauce
Pepperoni (or any other topping of your choice)

1. Preheat oven to 375 and line a baking sheet with foil (for easier cleanup)
2. Slice zucchini in half, scoop the seeds and part of the flesh out with a spoon to make a "boat"
3. Sprinkle the inside of the zucchini with salt and lay flesh-side down on paper towels for 5-10 minutes to drain a little of the moisture out.  Then use the towels to wipe the moisture and extra salt off and arrange in the baking sheet

4. Season the zucchini with pepper and Italian seasoning 
5. Spoon the marinara into the hollowed out space
6. Cook for 10 minutes, until zucchini begins to soften

7. Remove from oven and sprinkle with cheese and toppings
8. Continue to cook until cheese bubbles, out 5 min

Easy, healthy and yummy!