Zucchini Pizza Boats Recipe

zucchini pizza boats with different toppings on a plate.

Zucchini Pizza Boats Recipe

Course: Main Course

Cuisine: Italian

Keyword: zucchini pizza boats

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 136kcal

Author: Megan Gilmore

Zucchini Pizza Boats are a low-effort way to enjoy pizza night, with extra veggies in every bite. Whether you love pesto and goat cheese or the more traditional pepperoni route, this recipe is easy to customize with your favorite pizza toppings.

Print Recipe Add to Collection

US Customary - Metric

Ingredients

3 medium zucchini
fine sea salt
⅓ cup marinara sauce
½ cup shredded cheese
pepperoni, sliced green pepper, or olives (or toppings of choice)

Instructions

Preheat the oven to 400ºF. Slice each zucchini in half lengthwise, then use a spoon to scoop out the seeds. You want to leave about ½-inch of the zucchini flesh inside, so that it will hold a "boat" shape.
Place the zucchini cut-side up on a large baking sheet and sprinkle them with salt. Bake at 400ºF until fork tender, about 20 minutes.
Fill the cooked zucchini with your favorite pizza toppings, including a spoonful of pizza sauce, shredded cheese, and chopped veggies and pepperoni, if desired. (I use one slice of pepperoni, cut into quarters, per boat). Return them to the oven to bake until the cheese is bubbly and the toppings are hot, about 10 more minutes. Note: If the cheese doesn't look browned, you can turn on the oven's broiler for the last minute of cooking. Watch closely to make sure the toppings don't burn.
Let the zucchini cool for 5 minutes, then serve warm with any sides you love. (If you grew up with pizza dipped in ranch dressing, that's a good combo here, too.) Leftover zucchini boats can be stored in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for two zucchini boats, assuming you evenly divide the toppings among the recipe. This information is automatically calculated, so it's just an estimate, not a guarantee.

Flavor Variations:

Pesto, Tomato + Goat Cheese. Spread your favorite pesto sauce into the zucchini instead of marinara sauce. Then add quartered cherry tomatoes, crumbled goat cheese, and a little shredded mozzarella. Top with fresh basil after baking, if available.
Veggie Supreme. Add chopped green bell pepper, mushrooms, red onion, and sliced black olives, if desired.

Nutrition