Low-Carb Comfort: Pepperoni Stuffed Zucchini Boats

Looking for a lighter meal that doesn’t skimp on taste? These Pepperoni Stuffed Zucchini Boats are the perfect balance of wholesome and indulgent. Packed with savoury Goose on the Loose pepperoni, fresh vegetables, and melted cheese, they make a deliciously satisfying option for lunch or dinner. Easy to prepare and full of flavour, this recipe is a great way to enjoy a healthier twist on comfort food.

Ingredients

  • 4 medium zucchini, cut in half lengthwise
  • 1 tablespoon olive oil
  • 1/2 a Goose on the Loose Pepperoni
  • 1 clove of garlic, minced
  • 1 small onion, chopped
  • 2 medium vine-ripened tomatoes, chopped
  • Sea salt and freshly ground black pepper
  • 1/2 cup Parmesan, finely grated
  • 1/2 cup mozzarella, shaved
  • 1/4 cup breadcrumbs
  • 2 tablespoons chopped fresh parsley

Directions

  1. Preheat the oven to 200 degrees C.
  2. With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a casserole dish. Chop the zucchini flesh and set it aside.
  3. In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the pepperoni and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes, and some salt and pepper. Cook until softened, about 4 minutes.
  4. In a medium bowl, add the Parmesan, mozzarella, breadcrumbs, and parsley; mix to combine.
  5. Spoon in and mound the salami mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.