I’m a self-proclaimed pizza-addict so you will never see me going carb free or anything, but I must say that this was one delicious and HEALTHY way to enjoy pizza without the added carbs! I’ve seen a few different versions of these floating around on Pinterest, but I put together my own and couldn’t be happier with the results! Not only did I get my pizza-fix in, but I didn’t feel that after guilt of indulging in one too many slices like I usually do. I felt completely satisfied and full on just two halves! Let’s be completely honest though.. I’ll never give up the real thing, but this is a great pizza alternative during bikini season!
(serves 4, but since I was only cooking for two I just saved the rest of the zucchini pizza filling to use at a later time.)
4 large zucchini, ends cut off and sliced lengthwise
1lb ground Italian sausage
1 cup grape/cherry tomatoes, halved
¼ a medium red onion, diced
2 garlic cloves, minced
Salt and ground pepper to taste
Crushed red pepper (optional)
One 15oz can of tomato sauce
½ cup shredded mozzarella
(1.) Cut or scoop out flesh from the zucchini halves, leaving about ¼ of an inch shell. Dice up zucchini flesh that was removed. In a large skillet over medium heat, cook sausage and diced zucchini for 2-3 minutes. Break up sausage with a wooden spoon or spatula while cooking. (2.) Add tomato halves, red onion, and garlic and continue to cook for 5-7 minutes or until sausage has browned. Season with salt, pepper, and crushed red pepper (optional). (3.) Stir in tomato sauce and simmer over low heat for 8-10 more minutes.
Preheat the oven to 350 degrees F and place zucchini halves on a baking sheet (line with foil for an easier clean up). Place halves in the oven during the last 5 minutes of cooking the sausage mixture. (4.) Remove zucchini from the oven and spoon sausage mixture into halves. Top with shredded mozzarella and place back in the oven.
Bake for 18-20 minutes or until cheese is bubbly and lightly browned.
Serve right away!