Hey friend, let’s talk about a recipe that’s as fun as it is delicious: Zucchini Pizza Boats! Imagine this—juicy zucchini halves stuffed to the brim with zesty marinara sauce, gooey mozzarella, and all your favorite pizza toppings, baked until bubbly and golden. It’s like pizza night and veggie night had a baby, and the result is low-carb, flavor-packed, and oh-so-satisfying. These boats are perfect for a quick weeknight dinner, a healthy lunch, or even a party appetizer that’ll have everyone raving. I started making these when I was looking for a way to use up a bumper crop of zucchini from my garden, and now they’re a regular in my meal rotation. They’re my go-to when I’m craving pizza but want something lighter that still feels indulgent. Ready to set sail with these tasty boats? Let’s get cooking!
Why You’ll Love This Recipe
- Quick and easy: From prep to plate, these zucchini boats are ready in about 30 minutes—perfect for busy evenings.
- Pizza flavor, guilt-free: All the cheesy, saucy goodness of pizza with fewer carbs and more veggies.
- Kid-friendly and crowd-pleasing: Even picky eaters love these because, well, it’s pizza in veggie form!
- Super customizable: Swap toppings to match your cravings—pepperoni, mushrooms, or even a vegan version.
- Healthy and satisfying: Naturally gluten-free, low-carb, and packed with nutrients from zucchini.
- Great for meal prep: Make a batch ahead and reheat for quick lunches or dinners throughout the week.
- Fun to make and eat: Scooping out the zucchini and piling on toppings feels like a mini cooking adventure!
Ingredients You’ll Need
- Zucchini (Medium-sized ones are perfect—big enough to stuff but not so huge they’re watery).
- Marinara sauce (Use your favorite jarred sauce or homemade for that authentic pizza vibe).
- Mozzarella cheese (Shredded melts beautifully; fresh mozzarella works for a fancier touch).
- Pepperoni (Mini pepperoni slices are cute and perfect, but regular ones chopped up work too).
- Bell peppers (Red or green add color and crunch—dice them small).
- Mushrooms (Sliced thin for a meaty texture; optional but so good).
- Italian seasoning (A must for that classic pizza flavor—dried is fine).
- Olive oil (For brushing the zucchini to keep it tender and flavorful).
- Salt and pepper (Just a pinch to enhance all the flavors).
- Optional: Parmesan cheese (A sprinkle on top adds nutty, salty goodness).
- Optional: Fresh basil (For a fresh, herby finish that screams summer).
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Preheat and prep
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup. Grab your zucchini and give them a good rinse under cold water. Pat them dry—this helps them roast evenly.
Pro tip: Choose zucchini that are about 8–10 inches long and firm to the touch for the best boat shape.
Step 2: Hollow out the zucchini
Slice each zucchini in half lengthwise. Use a small spoon or melon baller to scoop out the fleshy, seedy center, leaving about a ¼-inch border to create a “boat.” Don’t toss the scooped-out flesh—save it for smoothies, soups, or zucchini bread! Brush the insides of the boats lightly with olive oil and sprinkle with a pinch of salt and pepper.
Note: Be gentle when scooping to avoid piercing the zucchini skin—it needs to hold all those yummy toppings.
Step 3: Pre-bake the boats
Place the zucchini boats cut-side up on the baking sheet. Bake for 8–10 minutes to soften them slightly. This step keeps the boats from getting soggy once you add the sauce and toppings. They should be tender but still hold their shape.
Why this matters: Pre-baking draws out excess moisture, so your boats stay sturdy and not watery.
Step 4: Add the sauce and toppings
Spoon about 1–2 tablespoons of marinara sauce into each zucchini boat, spreading it evenly. Sprinkle a generous handful of shredded mozzarella over the sauce. Now comes the fun part—add your toppings! Layer on mini pepperoni slices, diced bell peppers, sliced mushrooms, or whatever pizza toppings you love. Sprinkle with Italian seasoning and a little extra cheese if you’re feeling indulgent.
Heads-up: Don’t overfill the boats, or the toppings might slide off during baking. A thin, even layer is perfect.
Step 5: Bake to bubbly perfection
Pop the baking sheet back in the oven and bake for 12–15 minutes, until the cheese is melted, bubbly, and starting to turn golden. If you like a bit of crispiness, you can broil for 1–2 minutes at the end—just keep a close eye to avoid burning!
Optional tweak: For extra flavor, sprinkle grated Parmesan or chopped fresh basil on top right after baking.
Step 6: Serve and enjoy
Let the zucchini boats cool for a couple of minutes before serving—they’ll be hot! Serve them as is for a light meal, or pair with a side salad, garlic bread, or even a small bowl of soup for a heartier dinner. Use a fork and knife for a cleaner eating experience, or just dive in with your hands like a pizza slice!
Serving tip: A drizzle of balsamic glaze or a sprinkle of red pepper flakes adds a fun twist for grown-up palates.
Helpful Tips
These zucchini pizza boats are already a home run, but these tips will make them even more versatile and convenient:
- Meal prep like a champ: Assemble the boats (minus the cheese and toppings) up to a day ahead and store in the fridge. Add toppings and bake when ready. Baked boats keep in the fridge for 3–4 days and reheat well in the oven or microwave.
- Storage smarts: Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, wrap each boat tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight and reheat at 350°F for 10 minutes.
- Reheating without sogginess: Reheat in the oven at 350°F for 8–10 minutes to keep the zucchini tender and the cheese melty. Microwaving is faster (1–2 minutes), but it can make the zucchini a bit softer.
- Perfect pairings: Serve with a Caesar salad or mixed greens with Italian dressing to keep the pizza theme going. For drinks, try sparkling water with a lemon wedge or a light red wine like Chianti. For kids, pair with apple slices or carrot sticks.
- Creative twists: Go Hawaiian with pineapple and ham, or Mediterranean with feta, olives, and cherry tomatoes. For a vegan version, use dairy-free cheese and skip the pepperoni. Add a spoonful of pesto under the marinara for a flavor boost.
- Use up leftovers: Extra zucchini flesh? Sauté it with garlic and toss into pasta or blend into a soup. Leftover toppings? Throw them into an omelet or a quick stovetop pizza.
Frequently Asked Questions (FAQs)
Can I make these zucchini boats ahead of time?
Yes! You can prep and hollow out the zucchini a day in advance and store them in the fridge. Add sauce and toppings just before baking to keep everything fresh. Fully baked boats also reheat well for up to 4 days.
Can I freeze zucchini pizza boats?
Definitely! Bake them fully, let them cool, then wrap tightly in plastic wrap and freeze in a freezer-safe bag for up to 2 months. Thaw in the fridge and reheat at 350°F until warmed through.
What if I don’t have marinara sauce?
No worries! Pizza sauce, crushed canned tomatoes, or even a mix of tomato paste and water with a pinch of Italian seasoning will work. Adjust seasoning to taste.
Are these good for meal prep?
Absolutely! They’re perfect for meal prep. Bake a batch, store in individual containers, and reheat for quick lunches or dinners. They’re tasty hot or cold, making them super versatile.
How do I make them vegetarian/vegan?
The recipe is easily vegetarian—just skip the pepperoni and use veggie toppings like mushrooms or olives. For vegan, swap mozzarella for a dairy-free cheese and use plant-based toppings.
I make these zucchini pizza boats at least once a week, especially in the summer when zucchini is everywhere! They’re my favorite way to satisfy a pizza craving without the carb coma. One final tip: try adding a sprinkle of chili flakes or a drizzle of hot honey for a sweet-spicy kick—it’s a game-changer. Give these a whirl and let me know how they turn out—I’d love to hear your favorite topping combos or how you make them your own!
Zucchini Pizza Boats
Ingredients
- 2 medium zucchinis
- ½ cup marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup sliced pepperoni or other preferred toppings
- ¼ cup sliced black olives
- ¼ cup red onion finely chopped
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil for drizzling
- Fresh basil optional, for garnish
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare zucchini: Slice the zucchinis in half lengthwise. Use a spoon to scoop out the seeds and create a boat-like shape.
- Roast zucchini: Place the zucchini halves on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper, and dried oregano. Roast in the oven for 10–12 minutes until tender but still firm.
- Add toppings: Remove the zucchini from the oven. Spoon marinara sauce evenly onto each zucchini half. Top with mozzarella cheese and your favorite toppings (pepperoni, olives, onions, etc.).
- Bake the pizza boats: Return the zucchini boats to the oven and bake for an additional 8–10 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Once baked, remove the zucchini boats from the oven and let them cool for a minute. Garnish with fresh basil if desired. Serve immediately.
Notes
- You can customize the toppings to your preference—try adding mushrooms, bell peppers, or cooked sausage.
- For a vegan version, use dairy-free cheese and skip the pepperoni.
- These zucchini boats can be made ahead and stored in the fridge for up to 2 days. Reheat in the oven to restore crispness.
