Zucchini Pizza Boats Recipe
The magic of Zucchini Pizza Boats is that you get all the crave-worthy flavors of your favorite pizza—oozy cheese, zesty sauce, and crispy pepperoni—nestled in a golden roasted zucchini base. This recipe is endlessly customizable, irresistibly tasty, and so easy to whip up on a busy weeknight. Whether you’re looking for a fun low-carb dinner or just want something a little lighter but still loaded with comfort and nostalgia, Zucchini Pizza Boats hit every mark and absolutely deliver on flavor and satisfaction.
Ingredients You’ll Need
With just a handful of classic pizza ingredients and the humble zucchini, you’ll be amazed by how much flavor these boats pack. Every element brings its own character—melty cheese, tangy sauce, the freshness of basil, and a pop of protein from pepperoni—making Zucchini Pizza Boats a joy for your taste buds.
- Zucchinis: Choose medium zucchinis for boat-like shapes; they roast beautifully and make the perfect vessel.
- Marinara Sauce: Go for your favorite store-bought or homemade brand for the best rich, tomatoey flavor.
- Shredded Mozzarella Cheese: Melts into gooey, stretchy perfection—classic pizza style!
- Grated Parmesan Cheese: Adds a salty, nutty kick that finishes the topping with an extra punch.
- Pepperoni: Mini slices or chopped regular pepperoni bring savory, spicy bits in every bite; substitute with your favorite pizza toppings if you like.
- Italian Seasoning: A quick sprinkle blends basil, oregano, and thyme for aromatic herby flavor.
- Garlic Powder: Just a half teaspoon gives big garlicky depth to each boat.
- Olive Oil: Drizzled over the zucchini, it helps everything roast up tender and flavorful.
- Fresh Basil Leaves: Add a splash of bright green and fresh aroma just before serving.
- Salt and Black Pepper: The basics—but essential—for balancing all the flavors and making everything pop.
How to Make Zucchini Pizza Boats
Step 1: Prep the Zucchinis
Preheat your oven to 400°F (200°C). Slice each zucchini in half lengthwise, then grab a spoon to gently scoop out the seeds and flesh from the center, leaving about a quarter inch of the shell—just enough to form sturdy boats ready to hold all those delicious toppings.
Step 2: Season and Arrange
Place your zucchini boats cut side up on a parchment-lined baking sheet. Drizzle them with olive oil, then sprinkle salt, black pepper, garlic powder, and Italian seasoning all over. This little flavor foundation works wonders once they hit the oven, infusing each bite.
Step 3: Add the Sauce
Spoon about two tablespoons of your favorite marinara sauce into each zucchini half. Spread it from edge to edge so every bite has a saucy, tangy kick. This is your chance to use a punchy, herby sauce or something ultra-classic—whichever you prefer.
Step 4: Cheese, Please
Sprinkle each zucchini with plenty of shredded mozzarella and a generous pinch of grated Parmesan cheese. The mozzarella melts into those signature pizza cheese strands, while the Parmesan browns on top for extra flavor and texture.
Step 5: Pepperoni Topping
Dot each boat with mini pepperoni slices for perfect pop-in-your-mouth bites, or roughly chop bigger slices to scatter generously on top. Don’t be afraid to get creative with other favorite pizza toppings like mushrooms or bell peppers if you feel like switching it up.
Step 6: Bake to Perfection
Slide the tray into the oven and bake for 15 to 20 minutes, until the zucchini is tender but still holding its shape and the cheese is melted, bubbly, and golden. The aroma filling your kitchen will be pure pizza bliss with a hint of fresh veggies peeking through.
Step 7: Garnish and Serve
Pull your Zucchini Pizza Boats from the oven and scatter fresh basil leaves over the top. Let them rest for a minute or two before serving—just enough time for the aromatic basil to release its fragrance and the molten cheese to settle ever so slightly. Now, dig in!
How to Serve Zucchini Pizza Boats
Garnishes
A shower of fresh basil leaves or a light sprinkle of crushed red pepper flakes adds color, aroma, and a lively fresh finish. For a little extra indulgence, drizzle with garlic oil or a pinch of chili flakes for those who love a bit of kick.
Side Dishes
Serve your Zucchini Pizza Boats with a crisp green salad tossed in balsamic vinaigrette or a big bowl of herby cauliflower rice. They also go wonderfully alongside a bowl of soup or even just some sliced cherry tomatoes for extra freshness.
Creative Ways to Present
For a crowd, arrange the finished Zucchini Pizza Boats on a large platter with a variety of toppings on the side—think roasted veggies, olives, or different cheeses—so guests can DIY their favorite combos. For kids, try mini boats using smaller zucchinis or slice the boats crosswise into “pizza bites” for party-style snacking.
Make Ahead and Storage
Storing Leftovers
If you have extra Zucchini Pizza Boats, let them cool fully before tucking them into an airtight container. They’ll stay fresh in the refrigerator for up to three days, making them perfect for quick lunches or next-day dinners.
Freezing
While Zucchini Pizza Boats are best enjoyed fresh, you can freeze them! Individually wrap cooled boats tightly and store in a freezer-safe bag or container for up to two months. Just be aware the texture may be softer once thawed, but all the flavors will soak in even more.
Reheating
To reheat, simply pop the boats in a 350°F oven for 8 to 10 minutes, until heated through and bubbly. If you’re in a hurry, a couple minutes in the microwave works too—just cover loosely to avoid cheese explosions!
FAQs
Can I make Zucchini Pizza Boats ahead of time for meal prep?
Absolutely! Assemble the boats, cover, and refrigerate until you’re ready to bake—up to a day in advance. When mealtime arrives, just pop them in the oven and enjoy.
How do I keep the zucchini from getting soggy?
Don’t overbake! The key is roasting the boats until just tender. If your zucchinis are particularly watery, you can brush the scooped-out halves with a little salt and let them sit for 10 minutes, then pat dry before filling and baking.
Are there vegetarian or vegan ways to make Zucchini Pizza Boats?
You bet! Skip the pepperoni and load up with sautéed mushrooms, bell peppers, or olives, and swap in vegan cheese shreds for a totally plant-based version.
What other pizza toppings work in this recipe?
Get creative—anything you love on a classic pizza works here! Try ham and pineapple, cooked sausage, roasted garlic, artichoke hearts, or a heap of fresh spinach for a different twist.
Can I use zucchini that are larger or smaller than recommended?
Definitely! Larger zucchinis will need a little longer in the oven, while smaller ones will be done more quickly. Just keep an eye out so you get the perfect tender texture without overbaking.
Final Thoughts
If you’re craving pizza flavors in a lighter, veggie-packed form, these Zucchini Pizza Boats are the answer you’ve been waiting for. Try them once, and you’ll find yourself coming back to this recipe again and again for family dinners, meal prep, or fun appetizers. Don’t wait—give these a go and see just how delicious and flexible zucchini can be!
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Zucchini Pizza Boats Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Zucchini Pizza Boats are a delicious low-carb alternative to traditional pizza. Fresh zucchini halves are filled with savory marinara sauce, gooey cheese, and your favorite pizza toppings, then baked to perfection.
Ingredients
Zucchini Pizza Boats:
- 4 medium zucchinis, halved lengthwise and seeds scooped out
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup mini pepperoni slices or chopped pepperoni
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- Fresh basil leaves for garnish
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare zucchini: Place zucchini halves on the baking sheet, drizzle with olive oil, sprinkle with salt, pepper, garlic powder, and Italian seasoning.
- Fill zucchini: Spoon marinara sauce into each zucchini half. Top with mozzarella, Parmesan, and pepperoni.
- Bake: Bake for 15-20 minutes until cheese is melted and zucchini is tender.
- Serve: Garnish with fresh basil before serving.
Notes
- You can substitute the pepperoni with cooked sausage, mushrooms, bell peppers, or any of your favorite pizza toppings.
- For a lighter version, use part-skim mozzarella.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 210
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg
