Pizza Zucchini Boats are a twist on traditional pizza. Fresh zucchini filled with sauce, cheese, and your favorite toppings. A quick, 30-minute, low-carb, and family-friendly meal.
Low Carb Zucchini Pizza Boats
Our Zucchini Pizza Boats recipe features fresh zucchini squash that has been sliced, scooped, and stuffed with sauce, cheese, pepperoni, or customized with your preferred pizza toppings.
To make, cut the zucchini in half lengthwise, hollow out the middle, fill it with your favorite pizza flavors, and bake it until the base is tender and the cheese is melted and golden brown.
What I love most about this zucchini pizza recipe is that this versatile vegetable is the perfect vehicle piling in the fillings and it makes a deliciously healthy replacement for a carb heavy crust.
Pizza stuffed zucchini boats are naturally gluten-free and can be customized to fit so many dietary constraints – omit the meat for a vegetarian version, use a sugar-free tomato sauce for a keto friendly, lower carb meal, or ditch the dairy cheese (and the meat) to make this vegan.
Why We Love Healthy Zucchini Pizza Boats
- Quick and easy to make in 30 minutes.
- Uses a handful of simple ingredients.
- All the flavor of pizza, stuffed into a filling low carb meal.
- Zucchini is a healthy, low calorie vegetable that’s high in vitamins and minerals.
- Simple way to sneak more veggies into supper.
- Kid approved and family friendly dinner idea.
Pizza Zucchini Boats Ingredients
- Zucchini squash: The star ingredient, zucchini provides the “boat” base. Its mild flavor is perfect for absorbing the pizza essence while adding a healthy touch.
- Extra virgin olive oil: Essential for lightly brushing the zucchini, enhancing its flavor, and aiding in the baking process.
- Kosher salt
- Fresh cracked black pepper
- Pizza sauce or marinara sauce: Feel free to use a store bought bottle or make your own homemade sauce.
- Freshly shredded mozzarella cheese: The melty, oozy goodness that ties all pizza components together, lending the dish its classic, cheesy delight.
- Mini pepperoni slices: These small, savory additions introduce a hint of spicy, smoky flavor that contrasts nicely with the mellow zucchini.
- Fresh basil (optional): An optional garnish that adds a pop of freshness, color, and subtle sweetness.
Substitutions and Additions
Zucchini: You could consider other summer squash varieties or even eggplant for a different texture and flavor.
Mozzarella: Try other cheeses like sharp cheddar or gouda for a different flavor profile. Remember, changing cheese may alter the taste and texture.
Make It More Meaty: Add some turkey pepperoni, sausage, bacon bits, or ham to your zucchini pizzas to make them more meaty.
Mini Pepperoni: You could swap it for other meats like cooked sausage, bacon bits, or even a vegetarian substitute like mushrooms or bell peppers.
Pizza Sauce: A homemade marinara sauce or pesto could be a flavorful alternative. Always remember that alterations can affect the final taste and texture, so tread wisely.
Tasty Toppings: Top your zucchini boat pizza with any of your favorite veggies or pizza flavors. Some ideas include mushrooms, green peppers, olives, onion, spinach, and broccoli.
Recommended Tools
- Baking sheet
- Parchment paper
- Spoon or a melon baller
- Pastry brush
How to Make Pizza Zucchini Boats
- Slice And Scoop: Slice the zucchini in half lengthwise (do not cut off the tops) and scoop out the insides. Place the zucchini halves, cut side up, on the baking sheet and blot with a paper towel.
- Bake The Boats: Brush each zucchini half with olive oil, sprinkle with kosher salt and pepper, and bake at 425 degrees Fahrenheit for 10 minutes. Remove from the oven and pat dry with a paper towel.
- Assemble: Fill each boat with pizza sauce and sprinkle on the shredded mozzarella cheese. Place mini pepperoni slices over the cheese layer.
- Bake: Bake at 425 degrees Fahrenheit for 10-12 minutes. Look for a melted and slightly golden cheese layer as the signal of doneness. The zucchini should remain firm yet tender.
- Serve: Allow the pizza boats to rest a few minutes before serving. Enjoy!
Tips For Making The Best Pizza Zucchini Boats
- You can substitute pre-shredded mozzarella cheese for freshly grated mozzarella, but pre-shredded cheese is coated with cellulose. This makes it taste a bit powdery. That is why freshly shredded cheese melts much better.
- You can add or substitute any of your favorite pizza toppings for the mini pepperoni.
- If you cannot find the sliced mini pepperoni, you can slice the full-size pepperoni into quarters.
How to Serve Zucchini Pizza
- Serve these boats as a healthy appetizer or snack during a game night, ensuring an indulgent yet guilt-free treat for your guests.
- Pair them with a light, crisp salad for a wholesome, low-carb meal. The freshness of the salad will balance out the rich, hearty flavors of the zucchini boats.
- Accompany these with a bowl of creamy tomato soup or minestrone on a chilly night for a cozy, comforting dinner.
How to Store Pizza Zucchini Boats
In the Fridge: Cooked Pizza Zucchini Boats can be stored in the fridge in an airtight container for up to three days.
In the Freezer: To freeze, place the cooled, cooked zucchini boats in a freezer-safe container. They can be stored for up to three months.
Reheating: To reheat, thaw overnight if frozen, and bake in a 350°F oven until heated through. Alternatively, they can be microwaved for 1-2 minutes.
More Zucchini Recipes
Our Pizza Zucchini Boats recipe offers an enticing blend of classic pizza flavors nestled in a fresh zucchini vessel. Versatile, easy to make, and incredibly delicious, it’s a recipe that caters to many occasions and tastes.
Whether you’re hosting a party, planning a picnic, or simply seeking a healthier dinner alternative, these zucchini boats are sure to make waves!
More Delicious Recipes
- Cauliflower Fried Rice
- Morning Glory Muffins
- Healthy Breakfast Cookies
- No Bake Peanut Butter Oatmeal Bars
- Ranch Potato Salad
- Pinwheel Sandwiches
- Cheddar Bacon Pinwheels
- Naan Bread Pizza
- Pizza in a Mug
Pizza Zucchini Boats
Ingredients
- 4 large zucchini squash
- 1½ tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- ⅔ cup pizza sauce
- 2 cups freshly shredded mozzarella cheese
- ⅔ cup sliced mini pepperoni
- Fresh basil chopped, optional garnish
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Slice the zucchini in half lengthwise. But do not cut off the tops. Use either a spoon or a melon baller to scoop out the insides of the zucchini. (Be careful not to pierce through the zucchini) Place the sliced and scooped zucchini halves, cut side up, on the prepared baking sheet. Blot the inside of the zucchini with a paper towel.
- Use a pastry brush to brush each of the zucchini halves with the extra virgin olive oil.
- Sprinkle each halved zucchini with kosher salt and cracked black pepper. Bake for 10 minutes. Remove the zucchini from the oven. Pat dry with a paper towel.
- Spread 1½ tablespoons of pizza sauce down the center of each zucchini.
- Sprinkle each zucchini half with ¼ cup freshly shredded mozzarella cheese over the pizza sauce.
- Arrange 14-16 slices of mini pepperoni over the mozzarella cheese layer. Bake for 10-12 minutes or until the cheese is melted and slightly golden. Allow the pizza boats to rest a few minutes before serving.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: This does not freeze well.
- To Reheat: Reheat in the oven until the cheese is melted and the boats are heated through.
- To ensure an even cooking, cut each zucchini into halves of similar sizes and thickness.
- A teaspoon is about the right size to scoop out the zucchini flesh. Or you could use a melon baller instead.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your zucchini boats as the suggested baking time approaches.
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