Zucchini Pizza Boats: The Cheesy, Low-Carb Pizza Fix You’ll Want Every Week

Spoon pizza sauce into each zucchini boat. Sprinkle with mozzarella and Parmesan.
Add your toppings (pepperoni, mushrooms, peppers, etc.).

Bake again.
Return to the oven and bake another 10–12 minutes, until cheese is melted and bubbly.
For extra browning, broil for 30–60 seconds (watch closely).

Finish and serve.
Let rest 2 minutes. Add fresh basil and red pepper flakes if desired.

Serving and Storage:

Serve zucchini pizza boats hot with a simple salad, roasted vegetables, or garlic bread for the carb-lovers at the table.
They also make a fun appetizer if you cut each boat into 2–3 pieces.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Reheating: Reheat in the oven or air fryer at 375°F (190°C) for 6–8 minutes.
Microwave works, but zucchini will soften more.

Tips:

Choose smaller zucchini: They’re firmer and less watery than oversized ones.
Pre-bake: This removes moisture so the boats don’t turn soggy.
Use thick sauce: Thin sauces add extra liquid—go for pizza sauce or a reduced marinara.
Cook raw toppings first: Sausage, bacon, and mushrooms should be pre-cooked so they don’t release too much liquid.
Don’t overstuff: Too many toppings can make the zucchini collapse or bake unevenly.

Variations:

Meat Lover’s: Add pepperoni + cooked sausage + bacon bits.
Veggie Supreme: Load with mushrooms, peppers, onions, olives, and spinach.
Chicken Alfredo: Use Alfredo sauce, shredded chicken, mozzarella, and broccoli bits.
Buffalo Chicken: Use buffalo sauce + chicken + mozzarella + drizzle ranch after baking.
Caprese: Use marinara, fresh mozzarella, and add tomatoes + basil after baking.

Tips:

Make it meal prep-friendly: Pre-bake zucchini and store in the fridge, then top and bake when ready.
Extra crispy cheese: Add Parmesan on top and broil briefly at the end.
Add protein: Mix cooked ground turkey or chicken into the sauce for a heartier dinner.
Kid-friendly method: Let kids choose toppings and build their own boats.

Conclusion:

Zucchini pizza boats are the perfect way to satisfy pizza cravings with a lighter, veggie-forward twist.
They’re quick, customizable, and packed with melty cheese and bold flavor—without the heavy crust.
Whether you keep them classic with pepperoni or go all-in with veggie toppings, this is a recipe you’ll
find yourself making on repeat.

FAQ:

Why are my zucchini boats watery?

Zucchini naturally releases water as it cooks. Pre-baking and blotting moisture helps a lot.
Also avoid watery toppings and thin sauces.

Can I make zucchini pizza boats in an air fryer?

Yes. Air fry at 375°F (190°C) for 6–8 minutes after topping, depending on size.
You may need to work in batches.

Do I need to peel zucchini?

No. The peel helps the zucchini hold its shape and adds color and nutrients.

Can I freeze zucchini pizza boats?

Freezing is not ideal because zucchini becomes very soft when thawed. If you want to prep ahead,
pre-bake the zucchini and freeze the toppings separately.