Zucchini Pizza Boats


A healthier form of pizza!? Sign me up! Really I was skeptical about these before trying them myself, but I’m hear to tell you my entire family loved these! That is including two picky eater kids, a husband that doesn’t like veggies, myself (and I am a pizza snob, it HAS to be good, and my mom who hates pizza (I know seriously who hates pizza??). So indeed they were a success and they are definitely going to be added to my rotation. I absolutely loved them! They have so many delicious flavors and a wonderful texture when baked just right., and it’s a meal I don’t have to feel guilty about, even better!

Zucchini Pizza Boats | Cooking Classy

I’m pretty sure you too are going to love these! What’s not to love? You get part of your daily veggie intake in pizza form and they are incredibly easy to make (especially when you use a store-bought marinara sauce) – we are talking like 15 minutes prep. Then, they only take about 15 to bake so you’ve got an amazing 30 minute meal right here. Busy days just got a whole lot better.



Zucchini Pizza Boats | Cooking Classy


Zucchini Pizza Boats

4.67 from 3 votes

Yield: 12 boats, about 6 servings

Prep Time: 15 minutes
Cook Time: 15 minutes


  • 6 small zucchini (2 1/2 lbs)
  • 1 Tbsp olive oil
  • 1 clove garlic , finely minced
  • Salt and freshly ground black pepper
  • 1 cup marinara sauce (I used Classico Four Cheese)
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 1/3 cup finely shredded parmesan cheese (1.4 oz)
  • 1/2 cup mini pepperoni slices
  • 2 Tbsp chopped fresh oregano


  1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat liner, set aside.
  2. Cut each zucchini into halves through the length (if they don't lie flat trim a thin portion from bottoms so that they will lie mostly flat. I only had to do this with one of them). Pat insides dry with paper towels (cut portion). Align on prepared baking sheet. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges uncoated. Sprinkle tops evenly with mozzarella cheese then with parmesan cheese. Top with pepperoni slices (placing them more near centers as the cheese will melt and spread). Bake in preheated oven 12 - 18 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).
  3. Remove from oven and sprinkle with chopped fresh oregano. Serve warm.
  4. Recipe Source: The Comfort of Cooking

Zucchini Pizza Boats | Cooking Classy Zucchini Pizza Boats | Cooking Classy Zucchini Pizza Boats | Cooking Classy Zucchini Pizza Boats | Cooking Classy Zucchini Pizza Boats | Cooking ClassyZucchini Pizza Boats | Cooking Classy


  • Debora: I love your idea, never thought of zucchini used as a base for a pizza. This is Genius and I’m so gonna try it. Thanks for the recipe. ^_^ June 2, 2014 at 10:02am Reply

    • Marjorie Stradinger: This truly IS genius. I have given up wheat, and pizza was the thing I was mourning missing the most. No more. Thanks so much. August 7, 2015 at 11:18am Reply

    • Barbara Plunkett Turner: I made it and it IS delicious and filling! What I did was sliced a zucchini in 1/2, scored it with a fork so the sauce would adhere to it, spread regular tom. sauce along it, sprinkled some shredded mexican cheese on it, put 4 pepperoni on it and baked it at 400 for about 25 mins, then turned on the broiler for about 10 mins. Yummy! And filling! You could put a salad with it but I just had some chips with it. Really good! February 24, 2016 at 3:21pm Reply

  • Natasha of Natashaskitchen.com: These are so creative. What a great low-carb substitute for pizza. I think my son would love these! I love the tiny pepperoni slices. Where did you find them? June 2, 2014 at 10:06am Reply

    • Jaclyn: They usually just sell them by the other pepperoni slices in the refrigerated section usually by the turkey/bacon, they are these here:http://www.hormelfoods.com/Brands/BrandWall/Hormel-pepperoni.aspx. They are my fav and I’m not big on pepperoni. They also have mini turkey pepperoni too for a lighter version. June 2, 2014 at 11:51am Reply

      • Liz: How would you recommend doing this with a large zucchini? August 30, 2014 at 11:41am Reply

        • Jaclyn: I would just try to cut it into long rectangles if possible. August 30, 2014 at 5:15pm Reply

  • Tanya: Grate Recipe I Love This Recipe. Thanks June 2, 2014 at 10:07am Reply

  • Alana: Will try as soon as i buy zucchini!! I’m drooling lol thanks Jaclyn;) June 2, 2014 at 10:23am Reply

    • Barbara Plunkett Turner: Yeah, you’ll love it! It’s delicious! February 24, 2016 at 3:22pm Reply

  • Crystal | Apples & Sparkle: Yum! Perfect for summer, when you want pizza, but not all the heavy that goes along with it!! : ) June 2, 2014 at 11:21am Reply

  • sally @ sallys baking addiction: Delicious! Must try on our next pizza night Jaclyn. I have plenty of zucchini on hand right now too! June 2, 2014 at 11:22am Reply

  • Averie @ Averie Cooks: I would take a zucchini crust and lots of veggies over regular pizza crust ANY DAY! If I’m going to have white carbs, I’ll take them in the form of cookies, not pizza crust :) And so I am loving these! And the photos are extremely stunning and eye catching! June 2, 2014 at 1:13pm Reply

    • Jaclyn: Thanks so much Averie! And yes we’ve got to save the carbs for the cookies :). June 2, 2014 at 5:15pm Reply

  • Matt Robinson: Such a great idea, Jaclyn, love these! Healthy too! June 2, 2014 at 1:28pm Reply

  • Laura (Tutti Dolci): These boats look so good, I love this for a low-carb pizza fix! June 2, 2014 at 1:57pm Reply

  • Norma | Allspice and Nutmeg: I know I will love these. They look scrumptious. June 2, 2014 at 3:11pm Reply

  • Loretta: What a fantastic idea! I love pizza, but don’t always have the energy/time to deal with the crust situation. I wonder if these would do ok on the grill? Or if it would be a huge mess…Maybe I’ll have to give it a shot! June 2, 2014 at 5:37pm Reply

  • Chloe @ foodlikecake: These are so cute and look so good! June 3, 2014 at 3:22am Reply

  • Tamara Coleman: This looks healthy & tasty! Keeps the body summer & bikini ready :) June 3, 2014 at 9:46pm Reply

  • Rebecca @ it’s a nourishing thing: These look awesome! I love the mini pepperonis – so cute!! June 4, 2014 at 8:04am Reply

  • Jessica @ A Kitchen Addiction: I’ve always been a little skeptical of zucchini boat pizza, but yours look amazing! June 4, 2014 at 8:17am Reply

  • sara: Those mini pepperonis are so adorable!! Love. :) June 4, 2014 at 6:34pm Reply

  • alison @ Ingredients, Inc.: super clever! June 13, 2014 at 6:09pm Reply

  • Gary: When my son was born 3 1/2 months ago I had a plan to start a blog where I would discuss medicine (I’m a pediatrician), being a dad, Disney, photography, and food (all passions of mine). My first recipe was a baked shrimp-stuffed zucchini boat! I lost all the pictures because my phone got stolen and now I saw your beautiful pizza boats above! I am going to have to try this at home :)
    Thanks for such a great website Jaclyn! We direct so many people your way because we have never made something from here that we didn’t like! June 24, 2014 at 8:30am Reply

    • Jaclyn: I’m so happy to hear you’ve enjoyed my site Gary! So sorry to hear about your phone and lost pictures, that’s terrible! I would love to see your blog if you start one! Congrats on the new addition to your family, how fun! July 10, 2014 at 10:50pm Reply

  • Lacey: These are so good! June 27, 2014 at 7:43am Reply

    • Jaclyn: I’m so glad you think so Lacey :)! June 27, 2014 at 8:43am Reply

  • Pinterest Recipe – Dinner: Zucchini Pizza Boats | Penny-Wise Sisters: […] The zucchini in the picture may not look big but it’s about 14″ long and about 4″ wide. Perfect for a large zucchini pizza for a family of four. The green beans will go with tomorrows dinner and the yellow pear tomatoes were on the salad with tonight’s dinner. Here is the link to the website the recipe comes from. […] July 30, 2014 at 7:31pm Reply

  • trish: i made this but omitted meat and added couscous and basil cheese and sauce added garlic yum also hollowed out first August 6, 2014 at 12:50pm Reply

  • Kim: Thank you so much for this recipe :) I made it for my parents and we really loved it. I couldn’t find mini peperoni slices at the super market, so I made it with a salami sausage which I cut myself.
    Greetings from the Netherlands ! August 7, 2014 at 12:34am Reply

    • Jaclyn: Hi Kim! All the way from the Netherlands! So glad to hear you loved the recipe! Thanks for stopping by. August 25, 2014 at 3:01pm Reply

  • Four-Cheese Zucchini Pizza Boats: […] Source: Inspiration from Cooking Classy […] August 14, 2014 at 5:08pm Reply

  • evelyn: healthier form of pizza.easy & good teast August 20, 2014 at 10:33pm Reply

  • Kate – Catching Up With Kate: We LOVE making Zucchini Boats and Pizza Zucchini Boats are the kid’s fav – we also add sweet italian turkey sausage in the ‘stuffing’ – SOOOO good! September 8, 2014 at 11:49pm Reply

  • Victoria: Thank you for this wonderful recipe– I tried it and loved it! So I featured you on my blog this week with proper link back!
    October 20, 2014 at 8:31am Reply

  • karen: I’ve baked zuchinni before but it comes out soft. How do I get them crispy so that i can try this recipe??

    thanks October 21, 2014 at 3:00pm Reply

    • Jaclyn: If you want a crisper zucchini just back it for a lesser amount of time and that should do the trick. October 21, 2014 at 6:50pm Reply

  • Carolyn: These look fantastic! I’m always looking for more ways to sneak veggies in with the kids. How do this hold up as leftovers??? We are constantly on the go, so it’s difficult to refrain from eating out when I don’t have things already made. If you don’t think these would reheat well, I wonder if it would work to make them ahead of time, wrap, refrigerate, and pull as needed to bake… Regardless, we will definitely try these! Thanks! December 2, 2014 at 9:20pm Reply

  • RoseM: Love this zuchinni recipe! What are your ideas of serving a side dish or some type of bread with the zuchinni. This would be an easy and fantastic menu for a small group of friends. Thank you! January 22, 2015 at 6:30pm Reply

  • Cassie: These look so cute and yummy :) March 4, 2015 at 12:20pm Reply

  • LMT: The singular form of zucchini is zucchino March 19, 2015 at 11:03am Reply

  • Shaniqua: What’s the calorie count/ nutritious value for these? Calories, grams of fat, carbs? April 22, 2015 at 3:02am Reply

    • Jaclyn: Sorry I don’t have nutritional info for my recipes. May 17, 2015 at 10:31am Reply

    • Lisa: Download fitness pal, put in your ingredients, figure out how many servings and voila, all the nutrition is calculated for you. August 21, 2015 at 3:47pm Reply

  • Sarah Mazar: nice post with vegetables June 23, 2015 at 11:56am Reply

  • Ajit Kumar: what a post thanks a lot dear June 23, 2015 at 11:58am Reply

  • renata: These are so good , I Love Recipe. Thanks June 23, 2015 at 9:12pm Reply

    • Jaclyn: Thanks for your review Renata! Glad you enjoyed them! June 24, 2015 at 10:29pm Reply

  • Mark: I’m sorry, but it’s “lay” or “lie,” but not “lye.” July 26, 2015 at 10:20pm Reply

    • Jaclyn: Ha ha thanks Mark! Updated that, I am the werst speler. July 27, 2015 at 12:34pm Reply

  • Heather: I’m wondering if anyone has tried grilling these…if so please let me know how it went! I want to make them, but it’s way too hot to turn on the oven. Thanks! July 27, 2015 at 7:40pm Reply

    • Jaclyn: I imagine it would be fine if you brush zucchini with oil then grill until nearly tender then add the sauce, cheese etc. and grill until cheese has melted. July 27, 2015 at 8:26pm Reply

  • Heather: Thanks! I am going to try it tonight. I’ll let you know how it goes! July 28, 2015 at 6:54am Reply

  • Susan: These look great. How thick are they? You mentioned 14 in long and about 4 in wide. How thick are they just halved? thank for this!! July 30, 2015 at 8:15pm Reply

  • JUdy Kraft: They sure look pretty, too! August 2, 2015 at 8:52pm Reply

  • Pam: Sounds amazing, going to try this one, thank you August 4, 2015 at 5:10pm Reply

  • Sharon: I wish you would add nutrition values. August 7, 2015 at 10:58am Reply

  • Sandy: We have homegrown zucchini that are much larger. Would you remove the seeds before preparing? August 9, 2015 at 8:36am Reply

    • Jaclyn: Yes probably and you could even stuff them with other pizza toppings if you’d like. August 9, 2015 at 1:15pm Reply

  • cheryl: I have a few.istI tried this and they were soggy,what went wrong.2nd I received a long big one from my sister,if i slice it only the top and bottom would have skin,would that make a difference. August 10, 2015 at 6:11pm Reply

  • Linda: Do you remove the seeds first? August 11, 2015 at 8:29am Reply

    • Jaclyn: I didn’t with these but if you want to stuff them with other toppings you definitely can. August 11, 2015 at 12:30pm Reply

  • Lynne: Hi Jaclyn,
    Thank you so much for the yummy zucchini pizza boat recipe! I found it through Kathryn’s blog Do It On A Dime last night. I had all the ingredients and make the recipe for my husband and I after we got home from church today. So yummy and easy. Thank you! August 16, 2015 at 11:51am Reply

    • Jaclyn: I’m so glad you liked these Lynne! Thanks for your comment! August 16, 2015 at 12:02pm Reply

  • Mindy: Thanks for sharing this recipe! We just made it last night and it was delicious!! We made a few revisions like scooping out the middle of the zucchini, making our own marinara sauce, and adding sausage. It was super tasty! Looking forward to making these again! August 26, 2015 at 11:06am Reply

    • Jaclyn: I’m glad you liked them Mindy! I’ve been meaning to try a stuffed version myself it sounds delicious! August 26, 2015 at 5:38pm Reply

  • Karen: this looks amazing! Thank you for posting! I would have never thought of this. It doesn’t look like it from the comments but any complaints or problems with so much water in the zucchini?? August 27, 2015 at 7:52pm Reply

    • Jaclyn: Not that I’ve heard of, if it isn’t cooked too long I imagine it shouldn’t be a problem especially with smaller (fresh) zucchini, but I could be wrong. August 27, 2015 at 8:42pm Reply

  • Kathy: Pleease include the nutritional inforation. I have to really watch my diet and need that information. September 14, 2015 at 4:52am Reply

    • Nancy Demetrakis: If you need nutritional info, go to loseit.com. They have a way to put in recipies and get nutritional info per serving. October 17, 2015 at 2:58pm Reply

  • Sofia Locke: Wow it looks tasty and healthy as well. I would love to know nutritional values as well. October 15, 2015 at 5:31am Reply

  • Rex: It seems the tops were done before the zucchini was, anyone else have this too? I think next time I’ll par Bake the zucchini a few minutes then top & finish baking. December 30, 2015 at 11:09am Reply

  • KD: WOW! I don’t know you, but I love you. Quick and easy, and I can eat pizza without feeling like I’m letting myself down!

    For those asking about the nutritional info, here’s what I got from a new recipe calorie counter:

    Nutrition Facts
    Serving Size 200 g
    Amount Per Serving
    Calories 186 Calories from Fat 94
    % Daily Value*
    Total Fat 10.5g 16%
    Saturated Fat 4.8g 24%
    Trans Fat 0.0g
    Cholesterol 22mg 7%
    Sodium 443mg 18%
    Potassium 468mg 13%
    Total Carbohydrates 12.1g 4%
    Dietary Fiber 3.0g 12%
    Sugars 5.8g
    Protein 13.0g
    Vitamin A 16% • Vitamin C 36%
    Calcium 31% • Iron 8%

    Nutrition Grade A-
    * Based on a 2000 calorie diet

    Nutritional Analysis
    Good points
    High in calcium
    High in phosphorus
    High in vitamin C

    Bad points
    High in saturated fat

    Notice that the cheese is NOT low-fat, so you could save yourself some there if you really wanted. But at 186 calories for a VERY filling and satisfying meal, I’m just as happy not to bother. Those low-fat cheeses don’t melt right.

    Thank you, Jaclyn! February 13, 2016 at 8:29pm Reply

  • Tania @ COOKTORIA: Hi Jaclyn! I just wanted to let you know that your FULL recipe is being shared on IG without giving a credit to you! Check it out: https://www.instagram.com/p/BAEcgscD_9m/?taken-by=healthyfoodadvice February 23, 2016 at 11:23am Reply

  • Sara B: This is great idea, but no offense, this recipe was a disaster. The zucchini needed cooked much much longer than the time given (I cooked mine 45 min before i ditched the meal because the cheese/toppings were charred…and the zucchini still weren’t done!). If I were to make this recipe again, i would cook the zucchini until it was almost done, then add the toppings. I also would add a lot more sesoning to the zucchini…they were way too bland! July 11, 2016 at 7:33pm Reply

  • Aimee: Can you prep night before? July 15, 2016 at 4:41am Reply

  • Natalie: Always looking for great recipes in the midst of Zucchini Season! I can’t wait to try this tonight! Thank you for the recipe 😃 August 4, 2016 at 7:30am Reply

  • Foodiemarvel: I can’t wait to try these!! I think I’ll also try a variation with big portabella mushroom caps too. Great recipe and beautiful illustrations of it! August 5, 2016 at 1:32pm Reply

  • Caitlin: These look ah-maaazing! I’m starting week 7 of a 12 week weight loss challenge and my pizza cravings are INSANE!! I would love to make these for lunch next week, has anyone tried making them in advance? Wondering how they reheat? 😊 August 6, 2016 at 8:49am Reply

  • Ken: Hi Jaclyn,
    How can you rate these as “healthy”? I am sure they are good, but healthy? Your recipe relies on mostly highly processed food : jarred tomato sauce, cured pepperoni ( oh my , think of the nitrites and the nitrates that go into that!) I am sure I am in the minority, here.
    And Tania from Cooktoria,this is NOT Jaclyn’s recipe. she listed the source as coming from The Comfort of Food website. August 12, 2016 at 3:24pm Reply

  • Caiyah P.: I ended up freezing my leftovers. How would I re-heat it?! September 8, 2016 at 11:46am Reply

  • anisha: awesome pizza boats thanks for sharing September 20, 2016 at 8:32am Reply

  • anne cochran: This recipe is AMAZING! We did substitute turkey sausage for pepperoni and low fat cheese….still delicious!! October 26, 2016 at 12:53pm Reply

    • Jaclyn: Glad you enjoyed it Anne! October 26, 2016 at 1:40pm Reply

  • E: This may be silly but do you remove the green skin on the outside of zucchini first? Same with your other recipes for the zucchini boats. April 23, 2017 at 8:10pm Reply

    • Jaclyn: You leave the skin on for this recipe and same with the other zucchini boat recipes. I actually don’t think I’ve shared a zucchini recipe yet where I’ve peeled them :), but not a silly question no worries! April 24, 2017 at 7:30pm Reply

  • jenny: how many carbs would this dish be? August 4, 2017 at 10:21pm Reply

  • Holly: Tomato sauces have a lot of sugar and carbs. I’m not sure why this recipe showed up on a low carb/keto website. They look delicious, though! August 7, 2017 at 8:18am Reply

  • Liz: I decided to try it out for lunch before serving it to the kids for dinner and WOW! Was it good! Definitely satisfies any pizza craving! I added some Italian seasoning to the olive oil and garlic and topped mine with thinly sliced mushrooms instead of pepperoni. It was delicious! Will definitely be making this for movie night with my kids tonight!! November 1, 2017 at 10:09am Reply

  • Shawn Henners: I love this!I made it and i’m a child November 15, 2017 at 7:01am Reply

    • Jaclyn: Thanks Shawn! November 15, 2017 at 2:17pm Reply

  • Rachael: Excited to try this! How would you recommend storing leftovers/re-heating? January 10, 2018 at 12:03am Reply

  • Nikki Burgin: Hey these look awesome and I look forward to trying! But I was wondering- when these are done cooking do you eat the skin or just spoon the insides out and leave the peel? Lol sorry first time with zucchinis! January 22, 2018 at 8:15pm Reply

  • Tammy: They look delicious! I’m making them now! Thanks. January 25, 2018 at 6:13pm Reply

  • Kylie: I just made these and they came out fantastic! I altered the recipe a bit because I was concerned with moisture. I first scooped the seeds out and sprinkled the “boats” with salt and let it pull some moisture out for about 20 minutes, then blot. Then baked the zucchini for about 10 minutes to soften, then added the ingredients, adding in about an ounce of baby portobellos, then baked about 10 more minutes. So cheesy and gooey and delicious! And the zucchini was the perfect texture! For low carb people, I use Rao’s marinara, it’s the lowest carb I can find and it’s so delicious! Only about 1.5 carbs per 1/4 cup! February 7, 2018 at 9:54pm Reply

    • Kylie: Also I forgot to do the olive oil and garlic part and it still was flavorful and delicious. February 7, 2018 at 9:56pm Reply

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