Vegetarian Zucchini Pizza Boats

Preheat the oven to 400°F (200°C). Spray or grease a baking sheet pan with cooking spray.
Cooking spray
Trim end on each zucchini and slice in half lengthwise. Use a spoon or melon baller to carefully scoop out the centers, creating “boats.” Leave about ¼-inch thickness around the edges. Pat dry with a paper towel.
4 medium zucchini
Arrange zucchini halves on the baking sheet cut-side up. Brush lightly with olive oil and sprinkle with salt and pepper. Bake for 10-15 minutes to soften slightly and release some moisture. This helps avoid soggy boats. Remove from oven, use tongs to lift up boats, and drain off liquid into sink or container.
1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
Spoon pizza sauce into each zucchini boat. Top with 1 cup of shredded mozzarella, then layer on olives, bell peppers, and onion. Top with remaining mozzarella, parmesan cheese, and a sprinkle with Italian seasoning.
1 cup pizza sauce, 1 ½ cups shredded mozzarella cheese, ½ cup sliced black olives, 1 cup bell peppers, ½ cup onion, ¼ cup shredded parmesan cheese, ½ teaspoon Italian seasoning
Return to the oven and bake for another 12–15 minutes, or until the cheese is melted and bubbly and zucchini is tender but still holds its shape.
Remove from the oven and garnish with fresh basil and a pinch of red pepper flakes, if desired. Serve warm.
Fresh basil leaves, Red pepper flakes