Zucchini Pizza Boats

4 from 1 vote

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These easy cheesy zucchini pizza boats are perfect for a low carb lunch or a delicious quick snack. They only take a few minutes to prep and are ready in no time at all. The cheese gets so nice and melty and the texture of the zucchini is absolutely perfect. You can get creative and use any toppings you already have on hand like olives, feta, ham, or anything else you enjoy. They can be made in the oven or air-fryer as well. If you make these, let me know how you liked them and what you did differently.

Zucchini Pizza Boats

These easy cheesy zucchini pizza boats are perfect for a low carb lunch or a delicious quick snack. They only take a few minutes to prep and are ready in no time at all.
4 from 1 vote
Servings: 1
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients 

  • one zucchini cut lengthwise
  • pizza sauce, I love rao’s
  • ½ cup grated mozzarella, any cheese you like works
  • 8 pepperoni slices, you can use turkey pepperoni or ham as well

Instructions 

  • Pre-heat the oven to 400F.
  • Wash and cut the zucchini in half lengthwise. With a small spoon or melon baller, scoop the inside. Please take a look at my notes as I give you suggestions for the zucchini pulp.
  • Now that you have two boats, you can fill them with pizza sauce, mozzarella, and pepperoni.
  • I don’t add more salt as everything is salty enough for me.
  • Bake on a baking sheet lined with parchment paper for 15-20 minutes depending on the oven and enjoy.

Video

Notes

Please note that these are to be enjoyed right away. You can absolutely reheat them later on but they are best served out of the oven when the cheese is nice and melted.
Feel free to use any toppings you like. Air-fry at 400F until golden and melted but check on them every few minutes. I don’t think freezing will work as zucchini hold a lot of water but let me know if you try.
You can use the zucchini pulp for smoothies, in soups, even tossed in boiling water with potatoes for when you make mashed potatoes. Zucchini are so mild so you won’t be able to taste them.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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2 Comments

  1. 4 stars
    Great recipe! I mixed the sauce with some farmers cheese and layered that first before the pepperoni. Will definitely make it again.