Pizza night doesn’t have to ruin your diet. Toss the crust aside and turn to a healthier (and yummier) alternative—zucchini! This recipe is naturally gluten-free and low in carbs, offering a fresh twist on classic pizza.
Yield: 6 servings
Active Time: 15 minutes
Total Time: 30 minutes
3 medium zucchini
4 cloves garlic, sliced
2 cups cherry tomatoes, halved
¼ cup basil, cut in a chiffonade, plus extra for serving
Freshly ground pepper
1 cup fresh mozzarella cheese, sliced
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Slice zucchini in half lengthwise and brush with olive oil. Sprinkle with salt and roast in oven 10 minutes.
Place 2 tablespoons olive oil in a pan set over medium heat and sauté garlic 30 seconds. Add in tomatoes and sauté, stirring often until tomatoes blister. Stir in basil and season to taste with salt and pepper. Layer sliced mozzarella on top of zucchini halves and spoon tomato sauce over top. Place back in oven to bake until cheese has melted and zucchini is tender, about 10 minutes. Top with extra basil to serve.
Photo credit: Paul Delmont
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