Zucchini Pizza Boats
A fun, low-carb twist on pizza made with zucchini boats filled with marinara, pepperoni, olives, and melted mozzarella. Savory, cheesy, and easy to make, these are perfect for a quick dinner or shareable appetizer.
Zucchini pizza boats loaded with marinara, pepperoni, and cheese. A quick, flavorful, low-carb alternative to classic pizza.
Quick Info
Serves: 4
Why You’ll Love This Recipe
A lighter take on pizza that’s still full of flavor.
All the classic pizza flavors in a veggie base
Quick and easy to prepare
Cheesy, savory, and satisfying
Great as a main or appetizer
Ingredients
4 medium sized zucchini
1 - 24oz jar of marinara sauce
4 oz pepperoni, roughly chopped
1 - 2.25 oz can sliced black olives
1 tablespoon dried basil
1 tablespoon Italian seasoning
1 log sliced fresh mozzarella, half roughly chopped, half quartered
Olive oil
Salt and pepper
Instructions
Step 1
Preheat the oven to 450°F.
Line a baking tray with aluminum foil and lightly grease.
Step 2
In a bowl, combine the marinara sauce, pepperoni, olives, herbs, and roughly chopped mozzarella. Mix well.
Step 3
Trim the ends off the zucchini and cut in half lengthwise.
Use a melon baller to scoop out the centers, creating space for the filling. (Reserve the scooped zucchini for another use if desired.)
Place zucchini on the prepared baking tray. Drizzle with olive oil and season with salt.
Step 4
Fill each zucchini boat with the pizza mixture until fully packed.
Top with the quartered mozzarella.
Step 5
Bake for 15 minutes, until the cheese is melted and the sauce is bubbling.
Step 6
Remove from the oven and let cool slightly before serving.
Tips for Success
Don’t over-scoop—leave structure in the zucchini
Pack filling tightly for best texture
Use high heat for bubbly, melted cheese
Let cool slightly before serving
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Serving Ideas
Serve as a main dish or appetizer
Pair with a simple salad
Add extra toppings like mushrooms or peppers
