4.5
2 ratings

Zucchini Pizza Boats

Satisfy every pizza craving without any of the negative side effects

Recipe Courtesy of Dr. Josh Axe

Everybody loves pizza, and according to statistics, the number of pizzas ordered and delivered every year totals in the billions. The problem, however, is that no one actually loves how they feel after they’ve eaten pizza.

There are a number of culprits for that queasy, bloated feeling you likely feel after a slice (or three). For starters, the traditional pizza crust is made from highly-processed wheat. And this isn’t just a problem for celiacs. Even those with a gluten sensitivity can experience adverse effects from wheat consumption, including digestive problems, brain fog or skin rashes. If that wasn’t bad enough, that stretchy, melty mozzarella that everyone craves is likely full of hormones, antibiotics and other non-appetizing chemicals that factory-farmed cows are given on a daily basis.

Now for the good news: This recipe will satisfy every pizza craving without any of the negative side effects and genetically modified ingredients. The nutrition benefits of zucchini are numerous, and goat’s milk provides and easier to digest and more nutritious alternative to traditional dairy. Add in some roasted tomatoes and Vitamin K and Vitamin A-rich arugula, and this is a quick and easy dinner or snack that you can feel good about eating.

Ready in
20 m
3
Servings
145
Calories Per Serving

Ingredients

For the Zucchini Pizza Boats

  • 3 Medium zucchini, washed and the ends cut off
  • 1 Cup Roma tomatoes, washed and sliced
  • 3 Cups arugula
  • 1/3 Cup goat cheese
  • 1 Tablespoon lemon zest
  • 1/2 Teaspoon each; sea salt, pepper, garlic powder
  • 1 1/2 Cup basil, chiffonaded
  • 1 Tablespoon olive oil

Directions

For the Zucchini Pizza Boats

Preheat oven to 400 F. Grease a baking sheet with coconut oil and set aside.

Cut each Zucchini in half lengthwise. Using an ice cream scoop, scoop out the inner portion of the zucchini.

Pat the inside of the zucchini with dry paper towels.

Place zucchini on baking sheet and fill with tomatoes, arugula, goat cheese, lemon zest and spices.

Bake for 15–18 minutes. Remove and drizzle basil and olive oil.

Nutritional Facts
Servings3
Calories Per Serving145
Total Fat10g15%
Sugar7gN/A
Saturated4g19%
Cholesterol9mg3%
Protein8g15%
Carbs10g3%
Vitamin A154µg17%
Vitamin B60.5mg22.7%
Vitamin C50mg83%
Vitamin E1mg7%
Vitamin K87µg100%
Calcium121mg12%
Fiber3g13%
Folate (food)85µgN/A
Folate equivalent (total)85µg21%
Iron2mg11%
Magnesium62mg15%
Monounsaturated4gN/A
Niacin (B3)1mg7%
Phosphorus157mg22%
Polyunsaturated0.9gN/A
Potassium753mg22%
Riboflavin (B2)0.3mg17.5%
Sodium116mg5%
Thiamin (B1)0.1mg9.1%
Zinc1mg7%