Name: Zucchini Pizza Boats Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 4 medium zucchini; 1/4 teaspoon kosher salt; 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)

Ingredients

4 medium zucchini

1/4 teaspoon kosher salt

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

Diced red onion

Sliced olives

Veggies of choice (sauté if they are watery or very firm)

Instructions

Step 1: Place a rack in the center of your oven and preheat it to 375 degrees F. Lightly coat a rimmed baking sheet or a 9×13-inch baking dish with nonstick spray.

Step 2: Halve each zucchini lengthwise. Using a small spoon or melon baller, carefully scrape out the center flesh and pulp, leaving about a 1/3 inch border around the edges. Arrange the zucchini boats on the prepared baking sheet and sprinkle the insides with kosher salt.

Step 3: Evenly spoon pizza sauce into each zucchini shell. You don’t need to fill it to the very top, but add a generous amount.

Step 4: Sprinkle the shredded mozzarella over the sauce, then evenly add Italian seasoning and crushed red pepper flakes if using. Scatter the mini pepperoni and any other desired toppings such as mushrooms, red onion, or olives. Finish with a sprinkle of freshly ground Parmesan.

Step 5: Bake for 15 to 20 minutes, until the cheese is melted, bubbly, and the zucchini is tender. For a golden, slightly crisp top, switch the oven to broil and cook for an additional 2 to 3 minutes until the cheese is lightly browned.

Step 6: Remove from the oven and sprinkle with chopped fresh herbs like basil or thyme. Serve immediately while hot and delicious.

Tips & Variations

To avoid watery zucchini boats, scoop out extra pulp and salt the shells to draw out moisture before adding sauce and toppings.

Try using different cheeses such as provolone or gouda for a different flavor profile.

Add sautéed spinach, roasted red peppers, or caramelized onions for extra veggie goodness.

Use turkey pepperoni or omit meat altogether for a vegetarian version.

FAQs

Can I make zucchini pizza boats ahead of time?

Yes, you can prepare the zucchini boats up to the point of baking and store them covered in the refrigerator for a few hours before cooking. Just add the cheese and bake when ready.

What other toppings work well on zucchini pizza boats?

Almost any pizza topping can work well. Consider mushrooms, bell peppers, onions, olives, cooked sausage, or even fresh tomatoes. Just adjust cooking times if adding very wet or raw ingredients.