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If you have an abundance of summer zucchini to use up, try loading them up with your favorite pizza toppings! Zucchini halves are baked to tender perfection, then stuffed with pizza flavor.
This concept is perfect if you’re following a low-carb or food combining diet, since zucchini is naturally gluten-free and low in starch.
Rather than taking the time to make a cauliflower pizza crust, all you have to do is slice a zucchini in half, scoop out the seeds, and bake it briefly before loading on the toppings. It’s a low-effort way to enjoy pizza night, with extra veggies in each bite.
Ingredients for Zucchini Boat Pizzas
Here’s what you’ll need:
- Zucchini. Choose zucchini that are roughly the same size and thickness so they will finish cooking in the oven at the same time.
- Marinara Sauce. We tend to keep marinara on hand more than pizza sauce, but you can use any sauce you love on pizza. Try pesto sauce for a fun variation!
- Shredded Cheese. Mozzarella is the classic pizza topper, but you can use any other cheese you enjoy, too. Add crumbled feta or goat cheese for an extra punch of flavor.
- Pizza Toppings. Whether you love pepperoni or veggies, like green bell peppers and black olives, any toppings you keep on hand will work here.
How to Make Zucchini Pizza Boats
Step 1:
Preheat the oven to 400ºF and line a large baking sheet with parchment paper for easier cleanup later.
Slice the zucchini in half lengthwise and use a spoon to scoop out the seeds. Be careful not to scoop out too much of the zucchini, because you want the boats to be sturdy enough to hold all of your pizza toppings later. I also slice off the top and bottom of the zucchini, but that step is optional.
Arrange the zucchini cut-side up on a baking sheet, sprinkle with salt, then bake until tender, about 20 minutes.
Step 2:
When the timer goes off, remove the zucchini from the oven and start adding the pizza toppings. Start by filling the center of each zucchini with marinara sauce, about 1 to 2 tablespoons per half. (Or use pesto sauce, if you prefer.)
Then add sliced pepperoni, green bell pepper, sliced olives, cherry tomatoes, or any other toppings you enjoy. Sprinkle shredded mozzarella cheese on top, then return the pizza boats to the oven to bake for an additional 10 minutes.
If the cheese doesn’t look sufficiently bubbly after 10 minutes, you can turn on the oven’s broiler and watch them closely for one more minute to ensure the toppings brown without burning.
Step 3:
Remove the pizza boats from the oven and let them cool for 5 minutes. Then you can serve them warm with any additional toppings you love.
I like to serve them with a side of ranch dressing for dipping, just like I do with regular pizza.
Storage and Reheating Tips
Leftover zucchini pizza can be stored in an airtight container in the fridge for up to 5 days. To reheat them, I like to use the air fryer. Place the boats in the air fryer basket and cook at 350ºF for 6 minutes, or until the center is heated through again.
You could likely use the microwave to reheat for 45 to 60 seconds, but they will turn out softer that way.
Zucchini Pizza Boats Recipe
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
- 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
More Recipes to Try
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
So yummy, so versatile! Made mine with a homemade vegan pasta sauce and vegan feta. As always your recipes are delicious and never disappoint!
I enjoyed this recipe, and I like how customizable these pizzas can be. I love zucchini so much, so I knew this would be a winner. And it is so easy!
Pizza is my FAVORITE food, so I’m excited for this healthy delicious alternative!
These look so delicious. Really great option to keep the gluten-free diet!