Zucchini-Stuffed  Pizza Boats

By Elizabeth Kurtz

The keto diet allows for non-traditional diet foods, like cheese. These pizza boats are adorable and delicious and will become your new family favorite. They are filled with protein from vegetarian meat,* and loaded with tomatoes, mushrooms, peppers, and melted cheese. Serve with a salad and you have a well-rounded meal.

2 tablespoons + 2 teaspoons extra-virgin olive oil, divided
1 pound vegetarian ground meat*
2 cloves garlic, minced
1 teaspoon onion powder
½ teaspoon oregano
½ teaspoon basil
1½ teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
1 small yellow onion, chopped
1 (15-ounce) can pizza sauce or marinara sauce
¼ teaspoon crushed red pepper, optional
4 zucchinis
1 cup sliced mushrooms
1 cup chopped red pepper
2 cups shredded mozzarella cheese or cheddar cheese, or mixed
1 tablespoon fresh chopped basil

1. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add vegetarian meat and cook, stirring to break up any clumps. Add garlic, onion powder, oregano, basil, 1 teaspoon salt, and pepper. Cook for 5-6 minutes until lightly browned and fully cooked. Remove from heat and set aside.
2. Preheat oven to 400°F.
3. In a small skillet, heat remaining 2 tablespoons oil.  Add onion and cook until softened, about 10 minutes. Add sauce, crushed red pepper and remaining ½ teaspoon salt and cook on low for 5 minutes or until sauce is heated through.
4. Cut zucchinis in half lengthwise and gently scoop out flesh with a spoon. Place zucchini on a baking sheet. Coat the inside of each zucchini boat with pizza sauce, then top with vegetarian meat mixture, mushrooms, and red peppers. Drizzle with more sauce, then sprinkle with cheese.
5. Bake in the oven for 15 minutes or until cheese is melted. Remove from oven and sprinkle with fresh basil.
Serves 6-8

*Vegetarian ground meat is made from soy, wheat gluten or vegetables and is found in the fridge or freezer section of your local grocery.

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