Now scoop the sauce and cheese mixture into the zucchini, trying to level them off fairly well. Then sprinkle with additional shredded provolone, mini pepperoni, and black olives. Finally, bake in a preheated oven for about 15 -20 minutes or until the cheese is melted and lightly browned.
Recipe Notes and Helpful Tips
Smaller zucchini cook up more tender, and their skin is less tough and not bitter like oversized zucchini.
Choose zucchini that is firm and free of cuts and blemishes.
Different cooking times will produce slightly different results. 15 minutes of cooking time will produce zucchini that are slightly crisp tender, while 20 minutes of cooking time will produce a softer, more tender zucchini.
Use any kind of good melting cheese like mozzarella, provolone, provel, or fontina. If desired, top with grated Parmesan or grated Romano.
If you can not find mini pepperoni, substitute regular-sized chopped pepperoni.
Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power.
ecipe variations for Stuffed Zucchini
Vegetarian – add sliced mushrooms, baby spinach, and diced red bell pepper to the onions when sauteing. Proceed with the rest of the recipe but omit the mini pepperoni.
Taco – brown ground beef and simmer with taco seasoning and water. Spoon into the prepared zucchini boats. Top with cheddar and Monterey Jack Cheese and bake until cheese is melted. Top with diced tomatoes and sliced black olives.
Mediterranean – brown ground lamb with onions adding garlic at the last minute of cooking. Remove from the heat and add tomato sauce, feta cheese, sliced black olives, and chopped mint leaves. Fill prepared zucchini boats and bake.
ADVERTISEMENT
