Zucchini Pizza Boats

If you love pizza but want something a little lighter, these Zucchini Pizza Boats are about to become your new obsession.

Tender zucchini halves are hollowed out and loaded with zesty marinara, melted mozzarella, and all your favorite toppings, giving you every bit of that pizza satisfaction with a fraction of the carbs. They come together in under 30 minutes, look gorgeous on the plate, and taste like something you’d find at a cozy Italian trattoria.

Whether you’re feeding picky kids or meal prepping for the week, these little boats deliver big flavor every single time.

Zucchini Pizza Boats

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Main Course, Snack

Cuisine American

Servings 4

Calories 220 kcal

Ingredients

  

• 4 medium zucchini
• 1 cup marinara sauce store-bought or homemade
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup mini pepperoni or turkey pepperoni
• 1/4 cup sliced black olives
• 1/4 cup diced bell pepper any color
• 1/4 cup sliced mushrooms
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Red pepper flakes optional

Instructions

 

• Preheat oven to 400°F. Line a large baking sheet with parchment paper.
• Wash and dry the zucchini. Slice each one in half lengthwise.
• Use a spoon to scoop out the center of each zucchini half, creating a shallow boat shape. Leave about 1/4 inch of flesh around the edges. Reserve the scooped zucchini for another use.
• Pat the inside of each zucchini boat dry with a paper towel. Season lightly with salt, pepper, garlic powder, and Italian seasoning.
• Arrange the zucchini boats cut side up on the prepared baking sheet.
• Spoon 2 tablespoons of marinara sauce into each boat and spread evenly.
• Sprinkle mozzarella cheese generously over the sauce in each boat.
• Top with pepperoni, olives, bell pepper, and mushrooms as desired.
• Bake for 18 to 20 minutes, or until the zucchini is tender and the cheese is melted and bubbly with golden edges.
• Remove from the oven and let cool for 2 minutes. Top with fresh basil and red pepper flakes if desired. Serve immediately.

Notes

Estimated Nutritional Information

Per serving (2 boats):

• Calories: 220
• Protein: 15g
• Carbohydrates: 10g
• Fat: 14g
• Fiber: 3g
• Sugar: 6g
• Sodium: 590mg

Note: Nutritional values are estimates and will vary based on specific ingredients and brands used.

Keyword Pizza, Zucchini

Cooking Tips

Use medium zucchini, not large ones. Oversized zucchini have a lot of water and seeds that make the boats soggy and less flavorful.

Pat the scooped-out zucchini dry before adding toppings. This one step makes a noticeable difference in the final texture.

Do not skip the pre-seasoning step on the zucchini flesh. A little salt and garlic powder before the toppings go on builds flavor from the inside out.

If you want extra crispy cheese edges, switch the oven to broil for the last 2 minutes and watch closely.

Let the boats rest for a couple of minutes after baking before serving. The filling will settle and be easier to eat.

Equipment Needed

• Large baking sheet
• Parchment paper
• Sharp chef’s knife
• Cutting board
• Spoon (for scooping)
• Paper towels

Substitutions

Storage Instructions

Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 8 to 10 minutes for best results. The microwave works in a pinch but may make the zucchini slightly softer.

These boats do not freeze well due to the water content in zucchini.