Zucchini Pizza Boats Low Carb (Printable Version)

Cheesy zucchini boats with classic pizza toppings—quick, healthy, and loaded with flavor for any night.

# Components:

→ Produce

01 - 4 medium zucchinis

→ Sauce

02 - 1 cup marinara or pizza sauce

→ Cheese

03 - 1 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese

→ Toppings

05 - 12 slices pepperoni or vegetarian pepperoni (optional)
06 - 1/4 cup diced bell pepper
07 - 1/4 cup sliced black olives
08 - 2 tablespoons chopped red onion
09 - 2 tablespoons chopped fresh basil or parsley

→ Seasoning

10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon garlic powder
12 - Salt and pepper, to taste
13 - 1 tablespoon olive oil

# Preparation steps:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Trim the ends from each zucchini. Slice them in half lengthwise. Use a spoon to gently scoop out the center seeds, leaving a 1/4-inch thick shell to form 'boats'.
03 - Place the prepared zucchini boats on the baking sheet. Brush the inside of each zucchini with olive oil and season lightly with salt, pepper, garlic powder, and oregano. Spoon marinara sauce evenly into each zucchini boat.
04 - Sprinkle shredded mozzarella and Parmesan cheese over the sauce. Arrange your chosen toppings over the cheese, such as pepperoni, bell pepper, black olives, and red onion.
05 - Bake for 18–20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
06 - Remove from the oven and sprinkle with fresh basil or parsley before serving.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Perfect for meal prep and weeknight dinners
  • Naturally gluten-free and easily customizable for any diet
  • Sneaks in extra vegetables for picky eaters
02 -
  • Perfect for meal prep and can be assembled ahead of time
  • Each boat contains just 210 calories but feels like a substantial meal
  • Easily customizable for picky eaters or dietary restrictions
03 -
  • The key to perfect zucchini boats is proper hollowing. Remove enough flesh to create space for toppings, but leave sufficient thickness in the walls and bottom to maintain structural integrity. A melon baller works beautifully for this task if you have one.

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