These zucchini pizza boats are a simple oven-baked dinner made with tender zucchini, marinara sauce, melty mozzarella, and classic pizza toppings. They're an easy way to enjoy pizza flavors while keeping things lighter and veggie-forward.
A Quick Look at the Recipe
✅ Recipe Name: Zucchini Pizza Boats
🕒 Ready In: ~25 minutes
👪 Serves: 4 servings
🍽 Calories: ~260 per serving
🥣 Main Ingredients: Zucchini, marinara sauce, mozzarella, pepperoni
📖 Dietary Info: Gluten-free; low-carb
👌 Difficulty: Easy - simple prep and oven baking
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Each zucchini is hollowed slightly to create a "boat," then filled with sauce, cheese, pepperoni, and olives before baking until bubbly and tender. The result is a quick, satisfying meal that works well for busy weeknights, family dinners, or even a fun appetizer.
If you enjoy easy zucchini recipes like this one, you may also like our Creamy Chicken Zucchini Noodles, Beef Zucchini Casserole, or Zucchini Alfredo that come together fast.
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- A Quick Look at the Recipe
- Why You'll Love this Zucchini Pizza Boats:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Zucchini Pizza Boats:
- Recipe Notes & Tips:
- How to Store:
- Zucchini Pizza Boats FAQs:
- More Easy Dinner Recipes You'll Love
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- Zucchini Pizza Boats
Why You'll Love this Zucchini Pizza Boats:
Low-carb pizza option: Delivers classic pizza flavor without a crust.
Quick oven-baked recipe: Ready in under 30 minutes with minimal prep.
Simple ingredients: Made with familiar pizza toppings you likely already have.
Family-friendly: A fun, customizable way to get everyone to enjoy vegetables.
Easy to customize: Swap toppings to suit different tastes or diets.
Key Ingredients:
- zucchini. Choose medium-sized zucchini that are firm and even in size so they cook consistently. Larger zucchini can be watery, pat the insides dry before baking.
- marinara sauce. Use a thick sauce to avoid sogginess. Use homemade marinara sauce for the best flavor.
- shredded mozzarella. Melts beautifully and gives that classic pizza stretch. Use part-skim or whole milk depending on preference.
- mini pepperoni. Adds salty, savory flavor. You can substitute chopped regular pepperoni or cooked sausage.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it vegetarian: Skip the pepperoni and add sliced mushrooms, bell peppers, or onions instead.
- Make it dairy-free: Use a dairy-free mozzarella-style cheese or omit the cheese and add extra toppings.
- Change the protein: Use cooked sausage, cooked ground beef, or turkey pepperoni in place of mini pepperoni.
- Swap the sauce: Use pizza sauce or a simple tomato sauce if marinara isn't available.
- Add extra seasoning: Sprinkle red pepper flakes or extra Italian seasoning on top for more flavor.
How to Make Zucchini Pizza Boats:
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Slice zucchini in half lengthwise and use a spoon to scoop out the center seeds, creating a shallow "boat."
- Place the zucchini halves on the prepared baking sheet.
- Spread a spoonful of pizza sauce inside each zucchini boat.
- Sprinkle with shredded mozzarella and top with mini pepperoni and sliced olives.
- Sprinkle Italian seasoning evenly over the top.
- Bake for 15-18 minutes, or until the cheese is melted and bubbly and the zucchini is tender but not mushy.
- Remove from the oven, let cool slightly, and serve warm.
Recipe Notes & Tips:
- Scoop gently: Remove just the seeds and soft center of the zucchini so the boats hold their shape while baking.
- Avoid watery zucchini: If your zucchini are very large, pat the insides dry with a paper towel before adding the sauce.
- Don't overload with sauce: A thin layer of marinara prevents the boats from becoming soggy.
- Watch closely near the end: Zucchini should be tender but still hold their shape-overbaking can make them mushy.
- Serving suggestions: Serve with Arugula Fig Salad or pair with Spinach Ricotta Stuffed Shells for a balanced meal.
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended, as zucchini becomes watery when thawed.
Reheating: Warm in the oven at 375°F for 10 minutes or until heated through. Avoid microwaving, it can make the zucchini too soft.
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Zucchini Pizza Boats FAQs:
To keep zucchini pizza boats from getting watery, scoop out the seeds, pat the zucchini dry, and avoid adding too much sauce before baking.
Zucchini pizza boats can be assembled ahead of time and stored in the refrigerator, then baked just before serving for best texture.
Yes. Zucchini pizza boats can be made dairy-free by using dairy-free mozzarella-style cheese or omitting the cheese and adding extra toppings.
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Zucchini Pizza Boats
Ingredients
- 4 zucchini
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella
- ¼ cup mini pepperoni
- ¼ cup black olives
- 1 teaspoon italian seasoning
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Slice zucchini in half lengthwise and use a spoon to scoop out the center seeds, creating a shallow "boat."
- Place the zucchini halves on the prepared baking sheet.
- Spread a spoonful of pizza sauce inside each zucchini boat.
- Sprinkle with shredded mozzarella and top with mini pepperoni and sliced olives.
- Sprinkle Italian seasoning evenly over the top.
- Bake for 15-18 minutes, or until the cheese is melted and bubbly and the zucchini is tender but not mushy.
- Remove from the oven, let cool slightly, and serve warm.
Nutrition
Notes
- Scoop gently: Remove just the seeds and soft center of the zucchini so the boats hold their shape while baking.
- Avoid watery zucchini: If your zucchini are very large, pat the insides dry with a paper towel before adding the sauce.
- Don't overload with sauce: A thin layer of marinara prevents the boats from becoming soggy.
- Watch closely near the end: Zucchini should be tender but still hold their shape, over baking can make them mushy.
- Serving suggestions: Serve with Arugula Fig Salad or pair with Spinach Ricotta Stuffed Shells for a balanced meal.
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