Zucchini Pizza Boats

June 2, 2014

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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.

Enjoy!

Zucchini Pizza Boats | Cooking Classy

4.63 from 8 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

Ingredients

  • 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

Instructions

  • 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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110 Comments

  • Star

    Delicious, absolutely delicious. You don’t even miss the crust

  • 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!

    • Kylie

      Also I forgot to do the olive oil and garlic part and it still was flavorful and delicious.

  • 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!

  • Rachael

    Excited to try this! How would you recommend storing leftovers/re-heating?

  • 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!!

  • 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!