Zucchini pizza boats are stuffed zucchinis filled with pizza sauce, melted cheese, and mini pepperoni. They’re a delicious way to enjoy a low-carb pizza night, and are flavorful enough to even be popular with people who don’t always love eating vegetables!
This post is sponsored by BUBBL’R.
Zucchini Pizza Boats
This zucchini pizza boat recipe is a lifesaver for busy nights when you want to get something healthy-ish on the table, but you’re craving something a little yummier and more substantial than a salad. We’re relying on store bought pizza sauce and pepperoni to add all the flavor, so that means all you need to do is assemble them, bake them, and enjoy! Super easy healthy dinner for the win.
I’ve partnered up with BUBBL’R to bring you this awesome and easy keto dinner. Their drinks are so popular with people who enjoy eating a low-carb diet, and I definitely recommend trying this meal with their amazing twisted elix’r flavor! You can find out where to buy BUBBL’R here.
Zucchini Pizza Ingredients
This 30-minute recipe needs only 8 ingredients! You’ll need medium zucchini, oil, salt, pizza sauce, freshly shredded mozzarella, Italian seasoning, freshly grated parmesan, and mini pepperoni. If you can’t find mini pepperoni, you can buy pepperoni sticks and cut thin slices to make your own (that’s what I did).
How to Make Pizza Boats
To make zucchini pizza boats, cut zucchini in half lengthwise, then use a spoon to scoop out the visible seeds (this is where the majority of the water content is). Spread some pizza sauce into the channel you just created, then top with cheese and mini pepperoni.
Bake the zucchini boats until the zucchini is just barely tender and the cheese is hot, melted, and bubbly. You could also try making this dish with yellow squash instead of zucchini. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Best Healthy Pizza Toppings
Try adding some of your favorite low carb vegetables. I’d recommend onion, bell pepper, or olives. Only use a small amount of additional vegetables – since zucchini already has a high water content, you don’t want to add too much other water in the dish from other sources. If you really want to use a vegetable with a higher water content, like mushrooms, it would be better to saute them first.
Seasoned or cured meats, like sausage, bacon, or turkey sausage would all be great to use if you don’t have pepperoni on hand. Just be sure to cook the meat before topping the pizza if it needs it. You could also omit the meat if you’d rather make a vegetarian meal.
I like using freshly grated pizza mozzarella because it melts well, tastes delicious, and has low moisture. Some other popular options are ricotta cheese, goat cheese, or provolone.
How to Make Zucchini Pizza Boats Ahead for Meal Prep
Assemble the zucchini pizza boats, and store them in a covered casserole dish in the refrigerator until you’re ready to bake them. It’s best to store them unbaked, because the zucchini can easily overbake when it’s reheated. When you bake them, you may need to heat them for a little bit longer than the recipe indicates because they’ll be starting at a colder temperature.
Can You Freeze Zucchini Boats?
You can freeze zucchini boats, but it’s important to let them thaw in the fridge before you bake them. If you don’t thaw them first, the inside of the stuffed zucchini will take too long to bake, and by the time the center is warm, the actual zucchini will be very overcooked.
Keep In Touch
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Healthy Dinner Recipes
If you like this recipe, be sure to check out these other reader favorite healthy dinners:
- Turkey Zucchini Taco Boats
- Chicken Stuffed Pepper Enchiladas
- Steak Lettuce Wraps
- Cajun Flank Steak Lettuce Wraps
- 6 medium zucchini
- Oil (for oiling the pan)
- 1/2 teaspoon kosher salt
- 1 cup pizza sauce
- 2 cups freshly shredded pizza mozzarella
- 1 teaspoon Italian seasoning
- 1/4 cup freshly grated parmesan
- 1/2 cup mini pepperoni*
- Preheat the oven to 375 F (190 C).
- Cut each zucchini in half lengthwise. Use a spoon to scoop out the inner flesh of the zucchini, leaving a wall all the way around that’s 1/4” - 1/3” thick.
- Lightly oil a large rimmed baking sheet. Arrange the zucchini on the baking sheet, cut side up. Sprinkle the zucchini with the kosher salt.
- Spoon approximately 1 heaping Tablespoon of pizza sauce into each zucchini half. Sprinkle each zucchini half with mozzarella cheese, Italian seasoning, parmesan cheese, and mini pepperoni.
- Bake for about 15 minutes (or until the cheese is hot and bubbly, and the zucchini is tender). Turn the oven to broil, and broil for 2 minutes (or until the cheese is just starting to turn golden brown).
*If you can't find mini pepperoni, you can buy pepperoni sticks and cut thin slices to make your own.
Amount Per Serving: Calories: 147Total Fat: 10.4gCarbohydrates: 5.8gNet Carbohydrates: 4.4gFiber: 1.4gSugar: 3.4gProtein: 8.2g
Nutrition information isn’t always accurate.
Enjoy this healthy low-carb take on pizza and make these delicious and easy zucchini pizza boats! It’s the perfect way to use up an abundance of zucchini from your garden.