I am always looking for new ways to capture the pizza experience paleo style, so when I came across a photo of a pizzuchini, I was immediately on board. This recipe is versatile–feel free to substitute your favorite pizza toppings. These are also more filling than they look. You can definitely get 4 servings from this recipe. If you have really big zucchinis, you will only need two. I cut up the leftovers and had them with eggs for breakfast. Yum! Adapted from dashingdish.com.
- bulk Italian sausage - 1 pound
- yellow onion - 1/2 cup, chopped
- green bell pepper - 1/2 cup, chopped
- garlic cloves - 3, minced
- dried basil - 1 tsp
- zucchini squash - 3 or 4 medium to large
- all natural jarred tomato sauce - 1 1/2 cups, divided
- black olives - 1/4 cup, sliced
- sea salt - to taste
- freshly ground black pepper - to taste
- Preheat oven to 400º F.
- Brown sausage in a large skillet over medium heat. Drain all but about 1 Tbsp fat.
- Add onion, peppers, and garlic. Saute until onion turns translucent, about 7 minutes.
- Add 1 cup tomato sauce and basil. Stir to combine.
- While preparing sauce, halve zucchinis lengthwise and use a spoon to scoop out the seeds. Place zucchini boats on a large, rimmed baking sheet. If the zucchini doesn't lie flat, cut a thin piece off of the bottom to allow it to lie flat.
- Fill zucchini boats with sausage mixture. Sprinkle with black olives and drizzle with remaining tomato sauce.
- Bake for 20-30 minutes or until zucchini is tender.