Name: Supreme Pizza Stuffed Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 servings
Ingredients: 4 small zucchini (6-8 inches long); 4 ounces pork sausage; 1/3 cup chopped onion; 1/3 cup chopped bell pepper; 2/3 cup chopped white button mushrooms; 1 cup pizza sauce; 1 cup shredded mozzarella; 1/4 cup mini pepperoni; 1 tablespoon chopped fresh basil, optional

All the flavors of a supreme pizza turned into a stuffed zucchini, made with sausage, pepperoni, peppers, onions, cheese, and more. Done in less than 30 minutes.

Long live allllll the pizza! This recipe is all of the flavors of a supreme pizza, stuffed into a zucchini! It’s a fun twist on a classic and makes for one seriously delicious zucchini boat. Stuffed zucchini and zucchini boat recipes are on repeat in my house all summer long. I love that zucchini is mild in flavor but sturdy enough to be a vehicle to get all kind of other flavor into your mouth. Making vegetables taste good is my job, and this pizza stuffed zucchini might just be the best tasting vegetable on the block. I have 5 kids and truth be told, they all ate this for dinner! Big win in my book.

I didn’t want to do just normal pizza zucchini so I went for the supreme angle. You saute up a little sausage and cook mushrooms, onion, and bell pepper along with it. Add a little pizza sauce plus some cheese and pepperoni and you have yourself a delicious, simple, low-carb dinner on the table in less than 30 minutes. I think the magic is in the veggies and sausage; they add so much flavor.

This recipe is part of Zucchini Week! I’m sharing sweet and savory zucchini recipes for a solid week. Long live this inexpensive, bountiful, and versatile summer vegetable! I can’t get enough of it.

Tips and Tricks for making Supreme Pizza Stuffed Zucchini:

Use small zucchini here (6 to 8 inches). Save the monster zucchini for grated zucchini dishes.
I consider 2 halves a serving size though one half is more realistic if serving children. This recipes is easy to scale up and down as needed.
You can save the scooped out zucchini for zucchini bread, to saute with eggs in the morning, or you can even freeze it and throw it in smoothies (you’ll never know it’s there!).
You can sub the pork sausage for other types of sausage as you prefer.
You can serve this recipe with a side of breadsticks and some seasonal fruit for dinner. My kids ate the zucchini well but definitely filled up on the bread, too, so I was glad that I made it.

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Supreme Pizza Stuffed Zucchini

Author: Melissa Griffiths - Bless this Mess
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 minutes
Yield: 4-6 servings

Print Recipe

Description

All the flavors of a supreme pizza turned into a stuffed zucchini, made with sausage, pepperoni, peppers, onions, cheese, and more. Done in less than 30 minutes.

Ingredients

4 small zucchini (6-8 inches long)
4 ounces pork sausage
1/3 cup chopped onion
1/3 cup chopped bell pepper
2/3 cup chopped white button mushrooms
1 cup pizza sauce
1 cup shredded mozzarella
1/4 cup mini pepperoni
1 tablespoon chopped fresh basil, optional

Instructions

Preheat the oven to 350 degrees.
Slice the zucchini in half from stem to blossom end. Use a spoon to scoop out the inner flesh and seeds, leaving about 1/2 an inch of zucchini shell.
Place the zucchini, cut side up, in a rimmed baking dish (9×13 inch works well) and place in the hot oven for 15 minutes.
While the zucchini cook, add the sausage to a medium skillet over medium-high heat and cook for 3 minutes.
Add the onion, bell pepper, and mushrooms and cook for an additional 6-8 minutes or until the sausage is cooked through and the veggies are very tender.
Remove the pan from the heat and stir in the pizza sauce.
When the zucchini are done baking, carefully remove from the oven. Distribute the sausage mixture evenly among the zucchini.
Top the stuffed zucchini boats with shredded mozzarella and then top with the mini pepperoni.
Turn your oven to broil and broil the zucchini boats until the cheese is melted and starts to bubble and brown, 3-5 minutes.
Remove from the oven and top with chopped fresh basil.
Serve right away.

Notes

I consider 2 halves a serving size, though one half is more realistic if serving children.
You can save the scooped out zucchini for zucchini bread, to saute with eggs in the morning, or you can even freeze it and throw it in smoothies (you’ll never know it’s there!).
You can sub the pork sausage for other types of sausage as you prefer.