Pizza Stuffed Zucchini Boats by The Fit Fork Feed

Ingredients

5 medium size zucchini (ends trimmed and cut in half)

1/2 cup uncooked farro (I used Bob’s Red Mill brand)

1/4 cup pesto (I used store bought Giovanni Rana basil pesto)

1/4 cup marinar sauce (I used Giovanni Rana)

2 cooked veggie sausage chopped (I used these from Hilary Eats Well) roughly 1 cup

1/2 shredded mozzarella + more for sprinkling on the top

1 t pizza seasoning (optional)

*Additional topping ideas- thinly sliced red onion, olives, cherry tomatoes, diced peppers, fresh basil or anything you would add onto a pizza!

Preheat oven to 375F. Cook farro according to package directions. Mine took about 20 minutes.

While the farro is cooking, prepare the zucchini by cutting off the ends, cutting them in half, and scooping out the seeds about halfway down. Be careful not to scoop so deep that you make a hole in the bottom.

In a bowl, combine the farro, and the rest of the ingredients until well combined. Scoop about 2 tablespoons of the mixture into the zucchini. Top with additional mozzarella or parmesan and bake in the oven at 375F for 30 minutes.

Will keep in the fridge for 5 days or in the freezer (in a tupperware container) for up to a month

Pizza Stuffed Zucchini Boats (Vegetarian, Paleo & Vegan Options)

Nutrition Facts
Serving Size 1
Serves 6
Amount Per Serving
Calories 145
% Daily Value*
Total Fat 8.2g 13%
Cholesterol 4.7mg 2%
Sodium 260.8mg 11%
Total Carbohydrate 12.2g 4%
Sugars 0.8g
Protein 6.4g 13%
Vitamin A2% Vitamin C 9%


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