Zucchini Pizza Boats

Published June 2, 2014. Updated December 14, 2018

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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??).

Zucchini Pizza Boats | Cooking Classy

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!

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

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4.67 from 9 votes

Zucchini Pizza Boats

All the flavors of pizza without the extra carbs from a heavy crust! This option is healthier and still incredibly delicious! A great way to use up zucchini too.
Servings: 6 servings
Prep15 minutes
Cook15 minutes
Ready in: 30 minutes



  • Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat liner, set aside.
  • 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).
  • Remove from oven and sprinkle with chopped fresh oregano. Serve warm.
  • Recipe Source: The Comfort of Cooking
Nutrition Facts
Zucchini Pizza Boats
Amount Per Serving
Calories 221 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 35mg12%
Sodium 660mg29%
Potassium 715mg20%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 7g8%
Protein 13g26%
Vitamin A 830IU17%
Vitamin C 38.1mg46%
Calcium 273mg27%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

How to Make Pizza Zucchini Boats

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


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  • Jae-Lex

    They sound wonderfully tasty. But I only have an air-fryer that I use instead of an oven. And it’s top temperature is 205. Can I still make these? (Your recipe said to heat the oven to 400.)

    • Jaclyn

      Jaclyn Bell

      Is the air fryers top temp 205 Celsius? It should be 400 degrees in Fahrenheit which is about that in Celsius.

  • Kellyn

    Delicious! Sliced the zucchini in thirds. It was thin enough to get a great texture for pizza. I love this healthy version of a comfort food! Thanks!

  • Scott

    Worst recipe I have ever made. They need to bake for an hour. 12 to 18 minutes is no where long enough. It was like eating rocks the zucchini’s where not cooked at all.

  • Sandy

    Made this tonight with a couple changes. Scooped out some of the middle. Added Italian sausage and mushrooms (sautéed) and topped with listed ingredients. It was GREAT!

  • Tina

    I tried this recipe and even added an extra 10 min. The zucchini was watery and soggy as hell. I think you should tweak the recipe a little and maybe tell people to remove the inside altogether cuz patting them dry was not enough! Just a suggestion. I put them back in the oven for a little while longer so hopefully they will crisp up some more.

    • Jaclyn

      Jaclyn Bell

      The longer you cook them the softer and wetter they’ll get. I wouldn’t add extra time. Next time if you like crisp zucchini cut back on the time.

      • K

        These were perfect. I did add an extra 10 minutes to make the zucchini softer as mine were a little larger. I love this recipe, so easy, compared to the ones where I have to dig the middle out. So much work for no reason.

  • Lori B

    I scoop out the middle seedy part of the zucchini. Leaves more room for sauce, cheese and toppings. This is Keto at approximately 5 carbs for two!