Description
Zucchini Pizza Boats are a delicious low-carb alternative to traditional pizza, featuring hollowed zucchini halves filled with pizza sauce, melty mozzarella, mini pepperoni, and your favorite toppings, baked until bubbly and golden. Perfect as a healthy appetizer 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
- Preheat the 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 prevent sticking.
- Prepare the zucchini: Halve each zucchini lengthwise. Using a small spoon or melon baller, carefully scoop out the center flesh and pulp, leaving about a 1/3 inch border all around to create ‘boats’. Arrange the hollowed zucchini shells on the prepared baking sheet. Sprinkle the insides lightly with kosher salt to enhance flavor.
- Add the sauce: Spoon pizza sauce evenly into each zucchini shell. Adjust amount based on your zucchini size, ensuring a generous but not overflowing layer of sauce inside each boat.
- Add cheese and seasonings: Sprinkle shredded mozzarella cheese over the sauce in each zucchini boat. Evenly distribute Italian seasoning and crushed red pepper flakes (if using) over the cheese for added flavor and a touch of heat.
- Top with pepperoni and veggies: Scatter mini pepperoni slices and any other desired toppings such as sliced baby bella mushrooms, diced red onion, sliced olives, or sautéed veggies evenly over the cheese layer. Finish by sprinkling freshly ground Parmesan on top.
- Bake: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted, hot, bubbly, and the zucchini flesh is tender but not mushy.
- Optional broil for finishing: For a golden-brown cheese crust, switch your oven to broil and cook for an additional 2 to 3 minutes, watching carefully to prevent burning.
- Serve: Remove from the oven and immediately sprinkle with chopped fresh basil, thyme, or your choice of fresh herbs. Serve the zucchini pizza boats hot for the best flavor and texture.
Notes
- You can customize the toppings with your favorite pizza ingredients, but avoid excessively watery vegetables or sauté them first to prevent sogginess.
- Adjust crushed red pepper flakes based on your heat preference or omit for a milder dish.
- For a lower-fat version, use part-skim mozzarella and turkey pepperoni.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
- To make this recipe gluten-free, ensure the pizza sauce and pepperoni are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Keywords: zucchini pizza boats, low-carb pizza, healthy pizza, keto pizza, baked zucchini, vegetable pizza, pizza alternative, quick dinner
