Cup N’ Crisp Pepperoni and Shrimp Zucchini Pizza Boats
Ingredients
| 4 | medium zucchini |
| 1 | teaspoon creole seasoning |
| 1 | cup pizza sauce |
| 1 | cup shredded mozzarella cheese |
| ½ | cup shredded smoked provolone cheese |
| 1 | teaspoon Italian seasoning |
| ½ | teaspoon crushed red pepper flakes |
| ⅜ | cup HORMEL® Pepperoni Cup N’ Crisp |
| ½ | cup cooked medium shrimp |
| 2 | tablespoons freshly grated Parmesan cheese |
| 2 | fluid ounces chopped fresh thyme |
Directions
Heat wood fire oven to its optimum temperature. Allow time for the oven to cool until it reaches 375°F.
Lightly coat rimmed baking sheet or 9×13-inch baking dish with nonstick cooking spray. Halve each zucchini lengthwise. With a small spoon or melon baller, gently scrape out the center zucchini flesh and pulp, leaving a border of about 1/3 inch on all sides.
Arrange zucchini shells on baking sheet. Sprinkle the inside of zucchini shells with creole seasoning. Spoon pizza sauce into each shell. Sprinkle mozzarella cheese, provolone cheese, Italian seasoning and crushed red pepper flakes over pizza sauce. Top with pepperoni and shrimp. Sprinkle with Parmesan cheese.
Bake 10 minutes or until cheese is hot and bubbly and zucchini is tender. Remove from oven and sprinkle with thyme.