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Zucchini Pizza Boats

From the kitchens of Annika Parks and Holly Parks

4 medium zucchini, washed and dried

All your favorite pizza toppings, my suggestions include:
a can of sauce, (Duane says Pastorelli’s is best)
½ pound Italian sausage or turkey sausage, browned and drained
or small pepperoni slices, whatever your family likes
sliced mushrooms
chopped red or green pepper
chopped onion
snipped fresh basil or oregano
mozzarella cheese, grated
parmesan cheese

Preheat oven to 400 degrees.
Cut zucchini in half lengthwise, each will make 2 ‘boats’.
Scoop out seeds and enough flesh to leave a generous ¼ inch shell.
Arrange on a baking sheet and bake for about10 minutes.

In a skillet, brown meat, drain. Add veggies and cook until just soft and all filling is hot.

You may also chop and add some of the leftover zucchini you scooped out of the shell, or you may save it for another meal.

Fill Z. Boats with meat/veggie mix and sauce.
Sprinkle with spices, parmesan and smother with mozzarella.

Bake 15 to 20 minutes more, or until hot and cheese is melted.

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