Recipe #11 Zucchini Pizza Boats

Recipe #11 Zucchini Pizza Boats

What you need: 
- 1-2 Zucchini's per person (get ones that are fairly thick as you are gutting them)
- 1/2 a jar of Spaghetti Sauce (I made "sloppy joe's" earlier in the week and used half for that recipe and half for this recipe you can also make this (http://ihavenipplestoo.blogspot.ca/2013/02/recipe-1-grilled-stuffed-mini-peppers.html) recipe in the week too so that you aren't wasting spaghetti sauce.)
- 2 Long carrots
- Mozzarella Cheese
- Mini Grape Tomatoes (optional)
- Black Olives (optional)
- a side of your choice I chose Couscous, but Quiona works as does rice. or a salad if you prefer with garlic toast.

Step #1
Preheat the over to 450 degrees.
Cut the ends off of your zucchini and wash them.

Step #2
Cut the zucchini's in half length wise and using a knife and a spoon, gut the insides making a canoe.
SAVE THE INSIDE STUFF IN A SEPARATE BOWL.

Step #3
Take the saved inside stuff and dice them really small (I used my "Slapchop" for quick work)
Peel and dice the two carrots the same way.

Step #4
Mix the diced carrots and zucchini in a bowl with the spaghetti sauce, stir them together really well.

Step #5
Arrange the hollowed out zucchini boats on a baking tray and take a spoon and fill the hollowed out zucchini boats with the sauce, not all the way to the top as they will bubble and boil while being cooked.

Step #6
Cover the sauce filled zucchini boats with shredded mozzarella cheese. Top with sliced mini grape tomatoes and sliced black olives if you like.

Step #7
Put in the preheated oven for 20 minutes (or until the cheese is melted and turning brown), the longer you cook it the softer the zucchini will be.

Step #8
Make your side while the zucchini is cooking.

I know last blog post (http://ihavenipplestoo.blogspot.ca/2013/04/its-not-vegetables-fault-its-food.html) I promised to share a Brussel Sprout recipe to prove that posts point, but I forgot to take pictures of the meal. I will post that recipe soon I promise, but this recipe proves that point too!  I never ate Zucchini as a kid or young adult and I love it now. Thank you "Food Network".