Zucchini Pizza Boats
on Sep 15, 2022, Updated Apr 29, 2024
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If you’re looking for a creative way to enjoy all the flavors of 🍕 pizza without all the carbs, these Zucchini Pizza Boats are just the ticket. They evoke all those pizza flavors we crave but are veggie-packed and low-carb. They’re the perfect low-carb idea when the pizza craving strikes. These only take a few ⏲️ minutes to prep and you can cook them in the air fryer if you don’t feel like turning on the oven. If you make these, let me know how you customized them in the comments!
Why You’ll Love Zucchini Pizza Boats
These Zucchini Pizza Boats are the perfect low-carb lunch, appetizer or snack. The zucchini holds up really well and has a bit of a bite to it, not too soft at all. The cheese gets oh-so-gooey and I like to put the 🔥 broiler on for the last minute for that beautiful golden color. Get creative and use whatever pizza toppings you love and have kicking around in the fridge: 🫒 olives, feta, ham, and more veggies. Load ’em up!
How to Prepare Zucchini Pizza Boats
🔥 Preheat the oven to 400F (200C).
🔪 Using a knife, cut the zucchini in half lengthwise.
🥄 Now, with a small spoon or melon baller, scoop out the flesh from each half of the zucchini.
🧀 Now that you have two boats, you can then fill them with pizza sauce, mozzarella and pepperoni.
⏲️ Finally, bake on a baking sheet lined with parchment paper for 15-20 minutes and enjoy.
Nonna’s Tip 🚣
Just like pizza, use whatever toppings you love: olives, bell peppers, red onion, mushrooms or pineapple would be delish!
Variations and Substitutions for Zucchini Pizza Boats
- I used mozzarella cheese here, but you could use whatever 🧀 cheese you like.
- Instead of pepperoni, you can use turkey pepperoni or ham.
- Make this 🌿 vegetarian and use a plant-based pepperoni instead.
- You can make these Zucchini Pizza Boats dairy-free with your favorite non-dairy cheese.
- Just like pizza, use whatever toppings you like: olives, 🫑 bell peppers, red onion, mushrooms or pineapple would be delish!
Similar Recipes
Pizza Stuffed Mushrooms
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Pizza Pockets Recipe
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Pizza Bites Recipe
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Easy Homemade Pizza
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Best Served With
- Serve these Zucchini Pizza Boats with a nice, fresh salad 🥗 for lunch such as my Wedge Salad or Simple Green Salad.
- Chicken wings 🍗are a classic pub pairing with pizza so serve these with my Hot Honey Chicken Wings or Garlic Parmesan Wings.
Common Questions
Yes, definitely use your favorite plant-based “pepperoni” to make these vegetarian-friendly.
Yes, you can certainly make these dairy-free with your favorite non-dairy cheese.
You can absolutely make these ahead and reheat them, but, in my opinion, they’re best served out of the oven when the cheese is nice and melted.
Yes, you can make these Zucchini Pizza Boats in the air fryer. In my air fryer, I cook these at 400F (200C) until golden and melted but check on them every few minutes as every appliance is different.
I don’t think that freezing will work because zucchini hold a lot of water, but please let me know in the comments if you try.
I think that these Pizza Boats would work with Japanese eggplant as well.
Since zucchini are so mild in flavor, you can add the pulp to a smoothie, into a pasta sauce or soup or even toss in boiling water with potatoes for mashed potatoes.
Zucchini Pizza Boats
Equipment
Ingredients
- 1 zucchini , cut lengthwise
- 4 tablespoons 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
- Preheat the oven to 400F (200C)
- Wash and cut the zucchini in half lengthwise. With a small spoon or melon baller, scoop the inside.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! I mixed the sauce with some farmers cheese and layered that first before the pepperoni. Will definitely make it again.
Yum, sounds perfect, Barbara!