If you have been searching for a fresh, tasty, and fun way to enjoy a classic favorite, then you’ve found it with this Zucchini Pizza Boats Recipe. These little zucchini halves are transformed into colorful, flavorful boats loaded with gooey mozzarella, zesty pizza sauce, and a hint of pepperoni, all baked to perfection. They offer a delightful combination of crisp tender veggies and melty cheese that both pizza lovers and vegetable fans will be excited about. Perfect as a light meal or an impressive appetizer, this dish brings a healthy twist that feels indulgent and always hits the spot.
Ingredients You’ll Need
Gathering the right ingredients is key to making your zucchini pizza boats stand out. Each component plays a special role — the zucchini provides a fresh, mild base, while the cheese and pepperoni bring that classic pizza richness. Herbs and seasonings tie everything together with layers of flavor that make every bite a joy.
- 6 medium zucchini (2 1/2 lbs): Choose firm, uniform zucchinis for even cooking and a perfect boat shape.
- 1 Tbsp olive oil: Adds a subtle richness and helps the zucchini edges crisp up beautifully.
- Salt and black pepper, to taste: Essential for enhancing the natural zucchini flavor and balancing the richness of toppings.
- 1 tsp Italian seasoning: A fragrant, herby blend that delivers classic Italian flavor notes.
- 1/2 tsp garlic powder: Adds a gentle garlic punch without overpowering anything.
- 1 cup pizza sauce: Pick your favorite store-bought or homemade variety for that familiar, tangy tomato base.
- 1/3 cup finely shredded parmesan cheese: Gives a salty, nutty burst that elevates the cheese profile.
- 2 cups shredded mozzarella cheese: Melted mozzarella creates that irresistible gooey pizza topping everyone loves.
- 1/2 cup mini pepperoni slices: Adds a spicy, meaty kick and lots of visual appeal.
- 2 Tbsp chopped fresh basil: A fresh, herbal finish that brightens up the entire dish.
How to Make Zucchini Pizza Boats Recipe
Step 1: Prepare Your Oven and Baking Sheet
First things first, preheat your oven to 400 degrees. Line a baking sheet with aluminum foil to make cleanup a breeze and to prevent sticking. This simple step sets you up for perfectly cooked zucchini that won’t stick or dry out.
Step 2: Shape the Zucchini Boats
Cut each zucchini in half lengthwise, and if they don’t lay flat, trim a small slice from the bottom so they sit steady. Then scoop out about a quarter-inch of the zucchinis’ centers, being careful to leave a nice rim around each half. This clever technique creates the perfect little boats ready to hold all your pizza goodness while keeping that satisfying zucchini crunch.
Step 3: Season the Zucchini
Brush both sides of each zucchini boat lightly with olive oil. Position them cut side up on the baking sheet, then sprinkle with salt and pepper. Add your Italian seasoning and garlic powder evenly over the top. This seasoning step ensures each bite bursts with flavor even before the cheese and sauce go on.
Step 4: Add the Sauce
Spoon about a heaping tablespoon of pizza sauce onto each zucchini half. Spread it carefully but leave a small border uncoated near the edges so the zucchini can roast nicely without getting soggy. This sauce is the cornerstone of your pizza boat, offering that comforting tomato tang everyone loves.
Step 5: Top with Cheeses and Pepperoni
Sprinkle parmesan cheese evenly over the sauce to introduce a sharp, savory contrast, then layer with generous shredded mozzarella for that classic melty pizza feel. Finally, scatter mini pepperoni slices on top for a burst of meaty, spicy flavor and that gorgeous pizza look you can’t resist.
Step 6: Bake to Perfection
Pop your boats into the oven and bake for about 14 to 18 minutes. The exact timing depends on your zucchini thickness and how crisp or tender you prefer them. Aim for tender zucchini with perfectly melted and lightly golden cheese. The aroma filling your kitchen will give you a delicious preview of what’s to come.
Step 7: Finish with Fresh Basil
Once out of the oven, sprinkle chopped fresh basil over the top of each zucchini pizza boat. This simple yet fresh garnish adds brightness and a beautiful pop of color, making your dish look as amazing as it tastes.
How to Serve Zucchini Pizza Boats Recipe
Garnishes
While fresh basil is the classic and irresistible finishing touch, feel free to experiment. A sprinkle of red pepper flakes adds heat, or a drizzle of balsamic glaze can bring a sweet tang that pairs beautifully with the savory toppings. Adding a few crumbled olives or even a dash of grated pecorino can take your zucchini pizza boats to the next flavor level.
Side Dishes
These zucchini pizza boats can stand proudly as a main dish, especially paired with a crisp green salad or a medley of roasted vegetables. For a more filling meal, consider serving them alongside garlic bread or a bowl of your favorite soup — think classic minestrone or a light tomato basil. The combination creates a wonderfully balanced meal that feels cozy yet fresh.
Creative Ways to Present
Serving these zucchini boats on a rustic wooden board or a bright ceramic platter can add charm to your presentation. For parties or family dinners, arrange them in a single layer so everyone can grab their own. You might also experiment with layering toppings creatively — extra cheese on some, more pepperoni on others — to cater to different tastes and add variety to your table.
Make Ahead and Storage
Storing Leftovers
If you happen to have any zucchini pizza boats left (though they rarely last long!), store them in an airtight container in the refrigerator. They’ll stay nice for up to 3 days. Keeping the basil separate and adding it fresh when reheating helps maintain that herbaceous pop.
Freezing
Freezing zucchini pizza boats is possible but requires some care. Freeze them on a baking sheet first, then transfer to a freezer-safe bag or container. When ready to enjoy, thaw overnight in the refrigerator and reheat gently to avoid sogginess. Fresh basil and any other delicate toppings are best added after reheating.
Reheating
To bring your leftover zucchini pizza boats back to life, use an oven or toaster oven set to 350 degrees. Heat for about 10 to 15 minutes until warmed through and cheese is melty again. Avoid microwaving if you want to keep the zucchini from getting too watery or the crusty edges from becoming soft.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash will work just as well, offering a slightly sweeter flavor and similar texture. Adjust scooping thickness as needed based on squash size to ensure sturdy boats.
Is it possible to make this recipe vegan?
Yes, you can substitute dairy cheese with your favorite plant-based cheese alternatives and skip pepperoni or use vegan pepperoni for a fully vegan zucchini pizza boats recipe.
How do I make this recipe gluten-free?
This recipe is naturally gluten-free as long as your pizza sauce and pepperoni don’t contain any gluten additives. Always check the labels to be sure.
Can I add other toppings?
Definitely! Think sliced mushrooms, bell peppers, olives, or even cooked sausage. Just make sure toppings aren’t too watery to avoid soggy boats.
What is the best way to scoop the zucchini?
Use a small spoon or melon baller to carefully scoop out the zucchini flesh, leaving about a 1/4 inch rim to keep the boat sturdy enough for the toppings and baking.
Final Thoughts
You really can’t go wrong with the Zucchini Pizza Boats Recipe. It’s playful, packed with flavor, and an easy way to sneak more veggies into your meals while still satisfying that pizza craving. Whether you’re cooking for family, friends, or a cozy solo night, these boats will quickly become a new favorite to turn to again and again. Go ahead, give this recipe a try — your taste buds will thank you.
Print
Zucchini Pizza Boats Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Carb
Description
Zucchini Pizza Boats are a delicious and healthy twist on traditional pizza, featuring hollowed-out zucchini halves filled with pizza sauce, cheeses, and pepperoni, then baked to bubbling perfection. This easy recipe is perfect for a low-carb dinner or a fun appetizer that the whole family will enjoy.
Ingredients
Zucchini Base
- 6 medium zucchini (about 2 1/2 lbs)
- 1 Tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
Toppings
- 1 cup pizza sauce (store-bought or homemade)
- 1/3 cup finely shredded parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup mini pepperoni slices
- 2 Tbsp chopped fresh basil
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Line an 18 by 13-inch baking sheet with aluminum foil and set it aside to prepare for baking the zucchini boats.
- Prepare Zucchini: Cut each zucchini in half lengthwise. If any zucchini halves do not lie flat, trim a thin slice from the bottom so they rest evenly. Using a spoon, scoop out about a 1/4-inch thick layer of flesh from the center of each zucchini half, creating a boat shape with a small rim around the edges. Place the prepared zucchini halves on the lined baking sheet.
- Season Zucchini: Lightly brush both the top and bottom sides of each zucchini half with olive oil. With the cut side facing up, sprinkle salt and black pepper to taste. Evenly season with Italian seasoning and garlic powder for added flavor.
- Add Sauce: Spoon roughly one heaping tablespoon of pizza sauce onto each zucchini boat, spreading it evenly but leaving a small border near the edges to prevent overflow during baking.
- Top with Cheese and Pepperoni: Sprinkle each zucchini boat evenly with finely shredded parmesan cheese followed by shredded mozzarella cheese. Then top with mini pepperoni slices, distributing them evenly across the surface.
- Bake: Place the baking sheet in the preheated oven and bake for 14 to 18 minutes. Baking time may vary depending on zucchini thickness and desired tenderness and crispness. The cheese should be melted and slightly golden.
- Garnish and Serve: Remove the baked zucchini pizza boats from the oven. Immediately sprinkle with chopped fresh basil. Serve warm and enjoy your delicious low-carb pizza alternative.
Notes
- You can substitute pepperoni with sliced olives, mushrooms, or other favorite pizza toppings to customize the recipe.
- For a vegetarian version, omit the pepperoni.
- Use homemade or store-bought pizza sauce according to preference.
- To prevent sogginess, make sure to scoop out zucchini flesh carefully leaving a sturdy rim.
- Cooking time may slightly vary depending on the zucchini size and oven differences; watch for melted and bubbly cheese.
