Introduction:
If you crave pizza but want something lighter (or simply want to sneak more vegetables into dinner),
Zucchini Pizza Boats are the perfect solution. They deliver everything you love about pizza—
savory sauce, melty cheese, and your favorite toppings—built on tender roasted zucchini “boats” instead of crust.
The result is comforting and satisfying, but fresher, faster, and naturally lower in carbs.
These boats are also a weeknight hero. Zucchini cooks quickly, toppings are flexible, and you can make a whole tray in
under 30 minutes. They’re great for family dinners, meal prep, and even party appetizers if you slice them into smaller portions.
Best of all, everyone can customize their own: pepperoni for one person, veggie-loaded for another, extra cheese for the kids.
Ingredients:
Base:
- 4 medium zucchini (firm, not overly large)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning (optional)
Pizza filling:
- 3/4 cup pizza sauce or marinara (thick works best)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan (optional but delicious)
Suggested toppings (choose what you like):
- Pepperoni slices
- Cooked sausage crumbles
- Sliced mushrooms
- Diced bell peppers
- Black olives
- Thinly sliced red onion
- Fresh basil (add after baking)
- Crushed red pepper flakes (optional heat)
Instructions:
- Preheat the oven.
Set oven to 425°F (220°C). Line a baking sheet with parchment paper or foil. - Prep the zucchini boats.
Slice zucchini lengthwise. Use a spoon to scoop out the center, creating a shallow “boat.”
Leave about 1/4-inch border so the zucchini holds its shape.
(Optional: chop the scooped zucchini and save for another recipe.) - Pre-bake (prevents sogginess).
Brush zucchini with olive oil, season with salt, pepper, and Italian seasoning.
Place cut-side up and bake for 8–10 minutes.
Blot excess moisture with a paper towel if needed. - Add sauce and toppings.
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