Pepperoni Pizza Zucchini Boats on the menu tonight! Before I get into the recipe I wanted to share a quick somethin’…
As I was about to take this picture I looked down at the plate I made for myself and thought “how can I make this look prettier?” For me, I’ll usually add some cracked pepper or some type of fresh herb to spice it up and make my food stand out more. What REALLY would make this plate look more aesthetically pleasing would be adding another pizza boat to mirror the other one and adding more salad to leave less empty white space on the plate. Oh, and half of a big ol’ avocado cut nice and pretty on top of my giant salad! But that’s not what I’m eating and that’s not what is best for my body. So that’s not what I’m posting!
Lately I’ve been seeing SO many posts of portion sizes that are unrealistic and just unhealthy (YES too much healthy food can still be unhealthy). So next time you see a bowl of oatmeal topped with half a jar of peanut butter or if you wonder how your favorite fashion blogger affords to eat avocado toast for every meal, just remember that not everything you see on here is real. I try my best to keep my feed 💯 even if it means sub par photos sometimes LOL!
Pepperoni Pizza Zucchini Boats
- 2 large zucchinis
- 1/2 cup marinara sauce
- 1/2 cup mozzarella cheese
- 1 tsp olive oil
- 8 nitrate free pepperonis
Cut 2 zucchini longways and hollow out the middle. Drizzle with olive oil.
Fill with marinara sauce and mozzarella cheese then top with fresh basil and nitrate free pepperoni (from Trader Joe's).
Bake at 400 for about 20 minutes or until cheese is bubbly and slightly browned and zucchini is soft.
Served with romaine lettuce, heirloom tomatoes, red onion, avocado and my 2 Minute Skinny Caesar Dressing. Topped the salad with some everything but the bagel seasoning and lemon pepper.