Zucchini Pizza Boats

These zucchini pizza boats are a delicious low-carb twist on pizza night! Fresh zucchini halves are stuffed with a cheesy, flavorful filling, topped with mini pepperoni, and baked until golden and bubbly. A fun and healthier dinner idea the whole family will love.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

4 medium zucchinis
1 small onion
1 tablespoon olive oil
Kosher salt black pepper
169 g marinara sauce
250 g ricotta cheese
250 g shredded mozzarella
58 g grated Parmesan
1 teaspoon Italian seasoning
Mini pepperoni
Chopped basil for garnish

Equipment

Large baking sheet lined with parchment paper
Skillet or frying pan
Mixing bowl
Spoon (for scooping zucchini flesh)
Sharp knife and cutting board

Method

Preheat the oven to 450°F (232°C).
Slice the zucchinis in half lengthwise. Using a spoon, remove the flesh from each zucchini.
Finely chop the zucchini flesh and onion. Sauté the onion and zucchini flesh in olive oil for about 5 minutes.
Transfer the mixture to a medium bowl. Stir in the marinara, ricotta, mozzarella, Parmesan, and Italian seasoning. Season with salt and pepper.
Divide the mixture between the zucchini halves. Top with extra mozzarella and mini pepperoni.
Bake until golden brown and bubbly, about 20–30 minutes.
Garnish with fresh basil and a sprinkle of Parmesan before serving.

Notes

Make it ahead: Prepare the zucchini boats up to the baking step and refrigerate. Bake just before serving.
Add protein: Mix in cooked ground turkey, chicken, or sausage for an even heartier version.
Cheese swap: Try cottage cheese or cream cheese instead of ricotta for a creamier filling.
Kid-friendly: Let kids help top their boats with their favorite pizza toppings!

Zucchini Pizza Boats