Pizza Zucchini Boats
A fun, low-carb twist on classic pizza! Tender zucchini boats are filled with rich marinara, melted mozzarella, and savory pepperoni. A perfect weeknight meal that's both healthy and delicious.
For 4 servings
8 steps. 25 minutes total.
- 1
Preheat oven to 400°F (200°C)
- a.Line a large baking sheet with parchment paper for easy cleanup.
- 2
Prepare the zucchini
- a.Wash and dry the zucchini thoroughly. Trim off both ends and slice each zucchini in half lengthwise.
- 3
Create the boats
- a.Use a spoon or a melon baller to gently scoop out the flesh from the center of each zucchini half, leaving a sturdy 1/4-inch border all around. Discard or save the scooped-out flesh for another use (like soups or stir-fries).
- 4
Season and pre-bake
- a.Place the hollowed-out zucchini boats on the prepared baking sheet. Brush the inside and outside with olive oil. Sprinkle the insides evenly with salt, black pepper, and garlic powder.
- 5
Bake the empty boats for 15 minutes
- a.This crucial step helps to cook the zucchini partially and draws out excess moisture, preventing a watery final dish.
- 6
Fill the boats
- a.Carefully remove the baking sheet from the oven. Spoon about 1/4 cup of marinara sauce into each boat, spreading it evenly. Sprinkle with Italian seasoning, then top generously with shredded mozzarella cheese and arrange the pepperoni slices on top.
- 7
Final bake
- a.Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the zucchini is tender-crisp and the cheese is melted, bubbly, and slightly golden brown.
- 8
Garnish and serve
- a.Remove from the oven and let the boats cool for 2-3 minutes. Garnish with fresh chopped basil before serving warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the zucchini dry after washing and after scooping to minimize moisture.
- 2Don't over-bake the zucchini in the first step, or the boats may become too soft and collapse.
- 3Leave a 1/4-inch border when scooping to ensure the boats are sturdy enough to hold the fillings.
- 4For extra flavor, you can chop the scooped-out zucchini flesh and sauté it with onions before adding it to the marinara sauce.
- 5Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain texture.
Adapt it for your goals.
Vegetarian
Omit the pepperoni and use your favorite vegetable toppings like diced bell peppers, mushrooms, black olives, or red onion.
SpicySpicy
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the Italian seasoning for a spicy kick.
Meat Lover'sMeat Lover's
In addition to pepperoni, add cooked and crumbled Italian sausage or bacon bits.
Cheese VariationCheese Variation
Use a blend of cheeses like provolone and mozzarella, or sprinkle with grated Parmesan cheese after baking for extra flavor.
Why this is on our healthy list.
Supports Weight Management
By replacing a traditional pizza crust with zucchini, this recipe significantly reduces calories and carbohydrates, making it an excellent choice for weight management. The high fiber content in zucchini also promotes a feeling of fullness.
Rich in Vitamins and Minerals
Zucchini is a good source of essential nutrients, including Vitamin C, Vitamin A, potassium, and manganese, which support immune function, vision, and bone health.
High in Antioxidants
Both zucchini and the marinara sauce (made from tomatoes) are rich in antioxidants like lycopene and carotenoids. These compounds help protect your body from damage by free radicals.
Frequently asked questions
Each Pizza Zucchini Boat contains approximately 300-350 calories, depending on the specific ingredients used, such as the type of marinara sauce and the fat content of the cheese and pepperoni.