Keto Pizza-Stuffed Zucchini
Hollowed zucchini boats filled with a hearty mixture of farro, crushed tomatoes, sauteed bell peppers, and mushrooms, then topped with melted fresh mozzarella. This vegetarian dish combines the comfort of pizza flavors with the nutritional benefits of whole grains and vegetables. Perfect for a weeknight dinner when you want something satisfying but lighter than traditional pizza. The farro adds a nutty texture and makes it filling enough to serve as a complete meal.
Ingredients
- ⅝ cup farro, semi-pearled / husked, uncooked
- 1 bell peppers, any color, diced
- 1 onions, small, chopped
- 6 oz mushrooms, any button, sliced
- 6 oz cheese, fresh mozzarella, sliced
- 2 cloves garlic, chopped
- 4 zucchini, medium, halved
- 2 Tbsp oil, olive
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 oil, cooking
- 2 cups tomatoes, crushed
- ½ tsp red pepper flakes(optional)
Instructions
- 1
Heat oven to 400F
- 2
Brush sheet pan with cooking oil and place zucchini halves cut-side up
- 3
Whisk olive oil, garlic, Italian seasoning, salt and black pepper, then brush onto cut-side of zucchini
- 4
Bake zucchini until starting to turn tender and golden
- 5
Heat saucepan with first part of cooking oil over medium-high heat
- 6
Add mushrooms and saute until golden brown
- 7
Add bell peppers with pinch of salt and saute until tender
- 8
Set vegetables aside and return pan to heat
- 9
Add second part of cooking oil and onions, saute until tender
- 10
Add tomatoes and farro, simmer until sauce reduces and thickens
- 11
Season sauce with salt and pepper
- 12
Remove zucchini from oven and turn on broiler
- 13
Fill zucchini with sauce and top with peppers, mushrooms and cheese
- 14
Broil until cheese is melted and bubbly
- 15
Remove from oven and serve immediately with red pepper flakes if desired
Tips
Look for pre-sliced mushrooms to save prep time and ensure even cooking.
Let everyone top their own zucchini boats for a fun family-style dinner.
Check zucchini doneness by piercing with a fork - they should be tender but not mushy.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in 350F oven until warmed through.
Prepare filling up to 1 day ahead. Assemble and bake when ready to serve.
Serve immediately while cheese is hot and bubbly.
Common Mistakes
Don't overbake zucchini initially to avoid mushy texture after broiling.
Season each component separately to build proper flavor layers.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use other grains instead of farro?
Yes, quinoa, brown rice, or barley work well. Cook grains separately first if using harder varieties that need longer cooking times.
What if my zucchini are very large?
Cut larger zucchini into thirds instead of halves, or scoop out more flesh to create deeper boats for the filling.
How long will these keep in the refrigerator?
Store covered for up to 3 days. Reheat in a 350F oven for 10-15 minutes until heated through and cheese melts again.