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Zucchini Pizza Boats Recipe

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★★★★★

4.5 from 108 reviews

Zucchini Pizza Boats are a delicious low-carb twist on traditional pizza, using fresh zucchini halves as the base loaded with pizza sauce, cheese, pepperoni, and your favorite toppings. Baked until bubbly and golden, these boats make a perfect appetizer, snack, or light meal.

Ingredients

Scale

Zucchini Base

  • 4 medium zucchini
  • 1/4 teaspoon kosher salt

Pizza Toppings

  • 1 cup pizza sauce (or similar prepared marinara sauce)
  • 1 1/4 cups shredded mozzarella cheese (or a blend of shredded mozzarella and provolone)
  • 1 teaspoon Italian seasoning
  • 1/4–1/2 teaspoons crushed red pepper flakes (optional)
  • 1/4 cup mini pepperoni (or mini turkey pepperoni or regular-size pepperoni, sliced into quarters)
  • 2 tablespoons freshly ground Parmesan
  • 2 tablespoons chopped fresh basil, thyme, or other fresh herbs
  • Sliced baby bella mushrooms (optional)
  • Diced red onion (optional)
  • Sliced olives (optional)
  • Veggies of choice! (sauté if they are watery or very firm)

Instructions

  1. Preheat Oven: Place a rack in the center of your oven and preheat it to 375 degrees F. Lightly coat a rimmed baking sheet or 9×13-inch baking dish with nonstick spray to prepare for baking the zucchini boats.
  2. Prepare Zucchini: Cut each zucchini in half lengthwise. Using a small spoon or melon baller, gently remove the seeds and pulp from the center, leaving about a 1/3 inch border around the edges to create boat-like shells. Arrange the zucchini halves on the prepared baking sheet and sprinkle the insides with kosher salt to help draw out moisture.
  3. Add Sauce: Spoon pizza sauce evenly into each zucchini shell. Use a generous amount but avoid filling all the way to the top to prevent overflow while baking.
  4. Assemble Toppings: Sprinkle shredded mozzarella over the sauce layer. Season with Italian seasoning and optional crushed red pepper flakes. Distribute mini pepperoni and any additional desired toppings such as sliced mushrooms, diced onion, or olives evenly over the cheese. Finish by sprinkling freshly grated Parmesan cheese on top.
  5. Bake: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, until the cheese is melted, hot, and bubbly and the zucchini is tender.
  6. Optional Broil: For a golden cheese finish, switch the oven to broil and cook the zucchini boats for an additional 2 to 3 minutes until the cheese turns lightly browned and slightly crisp.
  7. Garnish and Serve: Remove from the oven and immediately sprinkle with chopped fresh basil or other fresh herbs. Serve the zucchini pizza boats hot for best flavor and texture.

Notes

  • Choose medium zucchini for optimal size—too large will be watery, too small won’t hold enough toppings.
  • If using watery or firm vegetables as toppings, sauté them prior to assembling to avoid sogginess and ensure tenderness.
  • You can customize toppings to your preference—try turkey pepperoni, a variety of cheeses, or different herbs.
  • To make this recipe vegetarian, omit the pepperoni and add extra vegetables like bell peppers or spinach.
  • Use a melon baller or small spoon carefully to avoid piercing the zucchini skin for best presentation.
  • Let the boats cool slightly before serving as the filling will be very hot.

Keywords: zucchini pizza boats, low carb pizza, zucchini recipes, healthy pizza, vegetable pizza boat, baked zucchini, easy appetizer

Find it online: https://kitchenbyclara.com/zucchini-pizza-boats-recipe/