Save This zucchini pizza boat recipe transforms ordinary zucchini into delicious low-carb vessels loaded with all your favorite pizza toppings. Perfect for when you're craving pizza but want something lighter, these boats deliver all the flavor without the heavy carbs of traditional crust.
I first created these zucchini boats during a summer when our garden produced more zucchini than we could handle. What started as a creative way to use our harvest has become our family's favorite Friday night "pizza" alternative that even my vegetable-averse teenagers devour without complaint.
Ingredients
- Zucchini: Choose medium-sized zucchini with firm skin and no soft spots for the best boats that hold their shape during baking
- Marinara sauce: Use a high-quality sauce with minimal added sugar for the best flavor foundation
- Mozzarella cheese: Fresh mozzarella offers superior melt and creaminess but pre-shredded works well for convenience
- Parmesan cheese: Adds a nutty depth that elevates the entire dish
- Bell peppers: Provides sweet crunch and vibrant color contrast
- Black olives: Delivers that classic pizza flavor with briny notes
- Red onion: Just enough for flavor without overpowering the other ingredients
- Fresh herbs: Brightens the entire dish and adds visual appeal
- Seasonings: The combination of oregano and garlic powder creates that unmistakable pizza aroma
Instructions
- Prepare the zucchini:
- Trim the ends from each zucchini and slice them lengthwise to create two halves. Using a spoon, carefully scoop out the center seeds to create a shallow well, leaving about 1/4-inch thickness around the edges and bottom. This creates the perfect vessel for your toppings while ensuring the zucchini maintains its structure.
- Season the boats:
- Brush the inside of each zucchini boat with olive oil to prevent sticking and help them roast properly. Sprinkle with salt, pepper, garlic powder and oregano directly onto the zucchini flesh to infuse flavor into the vegetable itself, not just the toppings.
- Add sauce and cheese:
- Spoon marinara sauce evenly into each boat, filling about halfway up the hollow. The sauce should coat the bottom but not overflow. Sprinkle mozzarella and Parmesan cheese over the sauce, combining them for the perfect balance of stretch and flavor.
- Add toppings:
- Distribute your chosen toppings evenly across all boats. For the classic version, layer pepperoni, bell peppers, olives and red onion in that order to ensure proper cooking. Press toppings slightly into the cheese to help them adhere during baking.
- Bake to perfection:
- Place the prepared boats on a parchment-lined baking sheet and bake at 400°F for exactly 18-20 minutes. You want the zucchini tender enough to pierce easily with a fork but still firm enough to hold its shape when lifted. The cheese should be completely melted with light golden spots beginning to form.
- Garnish and serve:
- Remove from the oven and immediately sprinkle with fresh herbs. The residual heat will release the aromatic oils in the herbs without wilting them completely.
Save Zucchini boats are my secret weapon for family dinners because they're so versatile. My favorite moment was watching my father in law, a dedicated meat and potatoes man, reach for seconds and then ask for the recipe. The combination of melty cheese and familiar pizza flavors makes vegetables irresistible even to the most committed vegetable skeptics.
Make-Ahead and Storage
These zucchini boats are perfect for meal prep. You can prepare them up to the point of baking, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to eat, simply bake as directed, adding an extra 3-5 minutes to the cooking time since they'll be starting cold.
Leftover boats will keep in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F oven for about 10 minutes until heated through. I don't recommend microwaving as it can make the zucchini release too much water and become soggy.
Creative Variations
Transform these boats into different flavor profiles with simple swaps. For Mediterranean style, use pesto instead of marinara, top with feta cheese, olives, and sun-dried tomatoes. For Mexican inspired boats, swap marinara for enchilada sauce and top with pepper jack cheese, black beans, and corn.
During summer when zucchini is abundant, I often make double batches and freeze half before baking. Simply prepare through step 7, freeze on a baking sheet until solid, then transfer to freezer bags. They can be baked directly from frozen by adding 15-20 minutes to the cooking time.
Serving Suggestions
While these boats are satisfying on their own, they pair beautifully with a simple green salad dressed with vinaigrette. For heartier appetites, serve alongside a small portion of garlic bread or a cup of tomato soup for dipping.
For entertaining, make mini boats using small zucchini and serve as appetizers. Cut each zucchini into 2-inch sections before hollowing and filling for perfect two-bite portions that guests can easily manage while mingling.
Nutritional Benefits
Zucchini is incredibly nutritious, providing vitamin C, potassium, and manganese while being very low in calories.
Using vegetables as the base instead of traditional pizza dough reduces carbohydrates significantly.
The combination of vegetables and cheese provides a good balance of nutrients and satisfying protein.
Save Enjoy these healthy and delicious zucchini pizza boats as a guilt-free meal any night of the week. They are a fantastic way to enjoy pizza flavors with a lighter, vegetable-focused twist.