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In the world of culinary creativity, few dishes manage to blend health and indulgence quite like Mini Zucchini Pizza Pockets. These bite-sized wonders not only satisfy your pizza cravings but also pack a nutritious punch, making them an ideal choice for family dinners, party appetizers, or a quick snack. The versatility of this recipe allows for a range of toppings, accommodating various dietary preferences and making it a fun culinary adventure that can engage both children and adults alike.

Mini Zucchini Pizza Pockets

Discover the deliciousness of Mini Zucchini Pizza Pockets, a perfect blend of health and indulgence. These bite-sized treats satisfy pizza cravings while being low in calories and packed with nutrients. Easy to make, they cater to various dietary preferences with endless topping options. Perfect for family dinners, party appetizers, or quick snacks, these zucchini boats elevate your comfort food game without the guilt. Get creative in the kitchen and enjoy flavorful, nutritious bites!
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Ingredients
  

2 medium zucchinis

1 cup shredded mozzarella cheese

1/2 cup marinara sauce (plus extra for dipping)

1/4 cup grated Parmesan cheese

1/2 cup mini pepperoni or diced vegetables (bell peppers, mushrooms, olives)

1 tsp dried oregano

1/2 tsp garlic powder

Salt and pepper to taste

Olive oil for brushing

Optional: fresh basil for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

    Prepare Zucchini: Slice the zucchinis in half lengthwise, and use a spoon to scoop out the center, leaving about 1/4-inch thickness to form a boat. Ensure to leave enough zucchini on the sides for structural integrity.

      Make the Filling: In a mixing bowl, combine mozzarella cheese, marinara sauce, Parmesan cheese, mini pepperoni (or vegetables), dried oregano, garlic powder, salt, and pepper. Stir until well combined.

        Stuff Zucchini Boats: Spoon the cheesy mixture generously into each zucchini half, pressing gently to pack it down.

          Brush with Olive Oil: Lightly brush the tops of the stuffed zucchinis with olive oil for a golden finish.

            Bake: Arrange the stuffed zucchini on the prepared baking sheet and bake for about 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden brown.

              Serve and Garnish: Remove from the oven and let cool for a few minutes. Optional: garnish with fresh basil. Serve with additional marinara sauce for dipping.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4