Close-up of baked zucchini pizza boats topped with melted cheese and pepperoni on a baking tray

Baked Zucchini Pizza Boats: The Low-Carb Dinner That Won’t Judge You

Bycraftersbuzz

Ever Looked at a Zucchini and Thought, “Pizza?”

No? Just me? Cool.

Let me paint you a picture: It’s 7 PM. You’re craving pizza like your life depends on it, but you also promised yourself you’d eat more veggies this week. Enter — baked zucchini pizza boats, the culinary equivalent of wearing yoga pants to look sporty while binge-watching Netflix. They feel healthy, they look fancy, and they taste like cheesy magic with a built-in vegetable delivery system. Yes, please.

Why These Zucchini Pizza Boats Are a Big Freakin’ Deal

First of all — cheese, marinara, and pepperoni. Need I say more?

But fine, if you’re still on the fence:

  • Low-carb & gluten-free, but still wildly satisfying.
  • Ready in under 30 minutes. Like, faster than delivery.
  • Kid-approved, adult-adored, and Instagrammable.
  • Ridiculously customizable. Vegan? Carnivore? There’s a version for you.

Ingredients You’ll Need (a.k.a. The Dream Team)

Baked zucchini halves topped with melted cheese and pepperoni arranged neatly on parchment paper Save Pin
  • 4 medium zucchini (Look for ones that aren’t the size of a baseball bat.)
  • 1 cup marinara sauce (Store-bought works; no judgment.)
  • 1 1/2 cups shredded mozzarella cheese (The cheesier, the better.)
  • 1/2 cup mini pepperoni slices (Or go wild and use spicy sausage.)
  • 1 tbsp olive oil
  • 1/2 tsp Italian seasoning
  • Salt & pepper to taste
  • Optional toppings: chopped basil, red pepper flakes, mushrooms, olives

Swaps & Substitutes:

  • No zucchini? Try halved eggplants or large mushrooms.
  • Dairy-free? Use vegan cheese.
  • Hate pepperoni? Try crumbled tofu, grilled chicken, or leftover meatballs.

Kitchen Gadgets & Tools You’ll Want Nearby

Affiliate link time! Here’s what you’ll need:

  • Sharp chef’s knife – For slicing zucchini like a pro.
  • Spoon or melon baller – To scoop out the zucchini guts.
  • Baking sheet – Nonstick or lined with foil for easy cleanup.
  • Parchment paper – Your future self will thank you.
  • Basting brush – To drizzle on that olive oil like a cooking show star.
  • Oven (duh) – Preheated to 400°F.

Step-By-Step Instructions (a.k.a. Time to Channel Your Inner Pizza Wizard)

  1. Preheat your oven to 400°F. No one likes a cold oven. Trust me.
  2. Slice the zucchinis in half lengthwise and scoop out the center flesh, leaving about 1/4 inch of zucchini around the edges.
  3. Brush each zucchini boat with olive oil and sprinkle with salt, pepper, and Italian seasoning.
  4. Bake the naked zucchini boats for 10 minutes to soften them up. It’s their pre-game.
  5. Remove from the oven and spoon marinara sauce into each boat like you’re tucking it in for a delicious nap.
  6. Sprinkle with mozzarella cheese. Generously. Don’t be stingy. This isn’t the time for self-control.
  7. Top with pepperoni (or your favorite toppings) like you’re building your dream pizza.
  8. Back in the oven they go for 10 more minutes, or until the cheese is bubbly and golden.
  9. Top with fresh basil or red pepper flakes if you’re feeling spicy.
  10. Serve warm and wait for everyone to say, “Wait, that was zucchini?”

Calories & Nutritional Info (Per Boat, Because We Fancy)

Cheesy zucchini pizza boats baked until golden and bubbly with pepperoni and herbs on top Save Pin
  • Calories: ~140
  • Protein: 8g
  • Fat: 10g
  • Carbs: 5g
  • Fiber: 2g
  • Gluten-free & keto-friendly (depending on your sauce and toppings)

Common Mistakes to Avoid (Because We’ve All Been There)

  • Over-scooping the zucchini – You’re making boats, not zucchini rafts.
  • Too much sauce – Zucchini is already watery. Don’t drown it.
  • Skipping pre-baking – This is key unless you like soggy, sad pizza mush.
  • Not draining toppings – Greasy toppings = pizza pool party (and not the fun kind).

Variations & Customizations

  • Keto Queen Version: Swap sauce for low-sugar marinara, load up on sausage & extra cheese.
  • Spicy Lover’s Boat: Add jalapeños, crushed red pepper, and spicy sausage.
  • Veggie Delight: Ditch the meat and pile on mushrooms, olives, onions, and bell peppers.

FAQ Section: Real Questions from People Who Googled “Baked Zucchini Pizza Boats”

1. Can I freeze baked zucchini pizza boats? Nope. Zucchini turns into a weird sponge after freezing. Eat fresh.

2. How do I keep zucchini boats from getting soggy? Pre-bake them, don’t over-sauce, and drain your toppings.

3. Are zucchini boats healthy? Yup. Low-carb, low-calorie, and packed with veggies.

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4. What kind of cheese works best? Mozzarella is king, but provolone, cheddar, or vegan cheese can work too.

5. Can I grill them instead of baking? Absolutely. Grill over medium heat until cheese melts and zucchini softens.

6. How do I make them kid-friendly? Use familiar toppings (like mini pepperoni), and maybe let the kids build their own.

7. What goes with zucchini pizza boats? Garlic breadsticks (if you’re not doing low-carb), salad, or a cheeky glass of red wine.

Final Thoughts (And Slightly Judgy Encouragement)

There you have it — baked zucchini pizza boats, the recipe that’ll make you question why you ever ordered from that mediocre pizza chain. It’s easy, fun, and feels like cheating on a diet…without actually cheating.

Make it. Eat it. Brag about it online.

And if someone says, “But where’s the crust?” you have full permission to roll your eyes dramatically.

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