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Close-up of zucchini pizza boat with bubbly melted cheese and pepperoni

Zucchini Pizza Boats

Low-carb zucchini halves stuffed with marinara, melted mozzarella, and pepperoni, baked until golden and bubbly.
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Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini
  • 1/2 cup marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 24 pepperoni slices
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • Fresh basil for topping

Method
 

  1. Prep. Preheat oven to 400°F. Halve zucchini lengthwise, scoop out seeds, and place cut-side up on a lined baking sheet.
  2. Season. Brush with olive oil, sprinkle with garlic, Italian seasoning, salt, and pepper.
  3. Fill. Spoon marinara into each boat, top with mozzarella and pepperoni.
  4. Bake. Bake 20 to 25 minutes until zucchini is tender and cheese is bubbly and golden.
  5. Finish. Top with fresh basil and red pepper flakes. Serve hot.

Notes

Pat zucchini dry after scooping to prevent soggy boats.
Use thick marinara for best results.
Broil 1 to 2 minutes at the end for extra-crispy cheese.
Store leftovers in the fridge up to 3 days. Reheat in the oven at 350°F for 10 minutes