Zucchini Pizza Boats

These zucchini pizza boats are everything you love about pizza with none of the guilt. ♡

Hollow out a zucchini, load it up with sauce, cheese, and your favorite pizza toppings, then bake until bubbly. The zucchini gets tender while the cheese turns golden and irresistible. It is the easiest low-carb swap that actually tastes like the real thing.

Grab a few zucchini and your go-to pizza toppings. This one comes together fast, tastes amazing, and the whole family will love it. Let’s make it together.

Ingredients

Zucchini Pizza Boats

• 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

Optional add-ins:

• Sliced black olives
• Diced bell peppers
• Cooked Italian sausage
• Sliced mushrooms
• Grated parmesan

How to Make Zucchini Pizza Boats

1. Prep. Preheat your oven to 400°F (200°C). Cut each zucchini in half lengthwise and use a spoon to scoop out the seeds, creating a shallow boat. Place them cut-side up on a lined baking sheet.
2. Season. Brush the zucchini halves with olive oil and sprinkle with minced garlic, Italian seasoning, salt, and pepper. This builds flavor right into the base (don’t skip this part).
3. Fill. Spoon marinara sauce into each zucchini boat, then top with shredded mozzarella and pepperoni slices. Add any extra toppings you like.
4. Bake. Place in the oven and bake for 20 to 25 minutes, until the zucchini is fork-tender and the cheese is bubbly and golden brown on top.
5. Finish. Pull them out and let them rest for 2 to 3 minutes. Top with fresh basil leaves and a pinch of red pepper flakes before serving.

Tips

• Choose zucchini that are medium-sized and straight so they sit flat on the pan without tipping over.
• Scoop out just enough of the center to hold the fillings. Leave about 1/4 inch of flesh so the boats hold their shape.
• Pat the scooped zucchini dry with a paper towel before adding sauce. This prevents soggy boats.
• Broil for 1 to 2 minutes at the end if you want extra-crispy cheese on top. Watch it closely so it does not burn.
• Use a thick marinara rather than a watery one. Less moisture means crispier results.

Variations

• Margherita style: Skip the pepperoni and top with fresh mozzarella slices, cherry tomatoes, and basil after baking.
• BBQ chicken: Swap marinara for BBQ sauce and use shredded cooked chicken with red onion and cilantro.
• Buffalo pizza boats: Fill with buffalo sauce, shredded chicken, blue cheese crumbles, and a drizzle of ranch.
• Veggie loaded: Add diced bell peppers, mushrooms, spinach, and artichoke hearts under the cheese.
• Meat lovers: Layer on cooked sausage, bacon crumbles, and pepperoni for a protein-packed version.
• Pesto pizza boats: Replace marinara with basil pesto and top with sun-dried tomatoes and pine nuts.

FAQ

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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

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