Pizza Zucchini Boats

Ingredients

For the Marinara Sauce:
• 1 large can Plum Tomatoes, crushed
• 1/2 cup red wine, Chianti preferred
• 1 tablespoon Extra Virgin Olive Oil
• 1 small onion, diced
• 3 large cloves of garlic, minced
• 1 large sprig fresh basil
• 1 tablespoon dried oregano
• dash of garlic powder
• dash of onion powder
• dash of paprika
• 1 teaspoon balsamic vinegar
• dash of salt and pepper, to taste
• dash of red pepper flakes, to taste
• dash of cayenne pepper, to taste
• 1 tablespoon sugar (to cut down acidity)
• Mushrooms, bell peppers, sun-dried tomatoes, olives, optional
For the Rest:
• 2 zucchinis
• Mozzarella Cheese

Directions

1. Heat olive oil in a medium sauce pan. Toss in onions, garlic, red pepper (if using) and salt. Saute on medium/low heat until onions begin to sweat. Add in any optional vegetables. When onions are clear, pour in red wine and turn up the heat to boil of any alcohol. Add tomatoes, reamaining seasonings, sugar and balsamic vinegar. Top with fresh basil, cover and let simmer on very low for 30-60 minutes. Stir your sauce occasionally or it will stick to the bottom of your pot.
2. Preheat your oven to 350 degrees F. Slice the tough ends of the zucchinis off and cut each in half, lengthwise. Place on a baking sheet sliced side-up and bake for 5 minutes. Remove from oven, spoon marinara sauce into each boat and bake the boats for 15 minutes. After the zucchinis have baked for 15 minutes, sprinkle the cheese over the zucchinis and return to oven until the cheese is melted and golden brown, about 10 minutes longer.

Notes