Friday, my colleagues tripled a meal. We were making these super fresh zucchini boats for another colleague in need and we decided to make ourselves some while we were doing it.
I’m super blessed to teach in a kitchen and all the resources were available. I tweaked the original recipe just a little to keep it frugal for our triple play. One colleague brought is small, freshly picked zucchini from her garden and pepperoni slices. One of us brought in cheese while the other brought in marinara. Now that’s a super easy way to put a meal on the table for a whole lot of people. We lined up the trays and created an assembly line.
We decided to send the pepperoni on the side to our recipient in case everyone did not want meat.
My family wanted meat so I added some of our pepperoni before I cooked a small pan in our toaster oven. It worked out wonderfully easy on a Saturday night when I didn’t want to prep anything.
My other blessing this week was finding out that someone sold fresh eggs at our school. Fresh brown farm eggs for $2 a dozen. Yes, I’ll take three dozen for our family!
Sunday morning breakfast at our house.
Fried eggs and turkey bacon. We also indulged in fall apple crisp leftover from Saturday night that accompanied our zucchini boats. Sometimes dessert is so good you have to eat it with breakfast too.
Pizza Zucchini Boats
adapted from Cooking Classy
Ingredients
- 12 small zucchini
- 1 Tbsp olive oil
- 1 clove garlic, finely minced
- Salt and freshly ground black pepper
- 2 cup marinara sauce (I used Del Monte Four Cheese)
- 2 cups shredded mozzarella cheese
- 1/2 cup mini or regular pepperoni slices
- 1 tsp oregano, basil or Italian Seasoning
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat liner, set aside.
- Cut each zucchini into halves through the length . Pat insides dry with paper towels (cut portion). Align on prepared baking sheet. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini
- Sprinkle tops evenly with mozzarella cheese.
- Top with pepperoni slices if desired.
- Bake in preheated oven 12 – 18 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them). We baked ours for about twenty minutes.
- Remove from oven and sprinkle with oregano, basil or Italian Seasoning. Serve warm.
This weekend eating was full of delish fall cooking. What were you eating?