If you’re craving pizza but looking for a lighter, veggie-forward spin, look no further than Zucchini Pizza Boats! This playful dish takes all the cheesy, saucy satisfaction you love about classic pizza and nestles it into tender roasted zucchini, making for a meal that’s every bit as joyful as it is wholesome. Whether you’re serving these as a fun weeknight dinner, a crowd-pleasing snack, or a party appetizer that disappears in minutes, Zucchini Pizza Boats are the delicious answer to your comfort food cravings—minus the fuss and heaviness.
Ingredients You’ll Need
The best part about Zucchini Pizza Boats is how a handful of simple, everyday ingredients can pack so much flavor and fun. Every component serves an important purpose, from the fresh, crisp zucchini holding everything together to the melty cheese, punchy sauce, and zesty seasonings that make every bite sing. Here’s what you’ll need and why:
- Zucchini: These form the sturdy (and veggie-packed!) base for each savory boat—you’ll want zucchini that are medium-sized and nice and firm.
- Marinara or Pizza Sauce: All the classic pizza flavor starts with a rich, tangy tomato sauce; use your favorite store-bought or homemade version.
- Mozzarella Cheese: Nothing says “pizza” like gooey, melted mozzarella, which gives the boats their irresistible stretchiness.
- Grated Parmesan Cheese: Just a touch sharp and salty, Parmesan adds a wonderful depth and a golden finish on top.
- Mini Pepperoni (or Chopped Pepperoni): These tiny rounds dot the boats with savory, meaty bursts—feel free to use turkey pepperoni for a lighter touch.
- Italian Seasoning: A sprinkle of this herby blend infuses each bite with classic pizza shop aroma and taste.
- Garlic Powder: A dash of garlic powder lifts the flavor profile and pairs perfectly with the tomato sauce and cheese.
- Salt and Pepper: Essential basics to balance and bring out all the flavors.
- Olive Oil: Brushed onto the zucchini, olive oil encourages caramelization and a slight crisp around the edges.
- Chopped Fresh Basil or Parsley (optional): A sprinkle of fresh herbs at the end adds color and that final pop of garden flair.
How to Make Zucchini Pizza Boats
Step 1: Prep Your Zucchini
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. Give your zucchini a good wash, then slice them in half lengthwise. Using a spoon, gently scoop out the centers and seeds to create a shallow “boat,” leaving about a quarter-inch border all around to hold in the toppings. This part is both fun and therapeutic—think of it as prepping your snack-sized pizza crusts!
Step 2: Season and Arrange
Brush each zucchini boat lightly with olive oil, making sure the surfaces are glossy and ready to roast. Season generously with salt, pepper, garlic powder, and Italian seasoning; this step infuses each “crust” with flavor all the way through. Arrange the zucchini boats cut-side up on your prepared baking sheet, making sure there’s a bit of space between them so they roast rather than steam.
Step 3: Sauce and Top
Spoon a couple of tablespoons of marinara or pizza sauce into each zucchini boat, spreading it from end to end. Next comes the good stuff—sprinkle with shredded mozzarella and then a fine layer of Parmesan. Scatter the mini pepperoni pieces all over the tops, tucking a few into the nooks and crannies for a mosaic of flavor. If you’re feeling adventurous, you can also add your own favorite pizza toppings here!
Step 4: Bake to Perfection
Slide your baking sheet into the oven and let the zucchini pizza boats roast for 15 to 18 minutes. Watch as the cheese melts and bubbles, the pepperoni crisps at the edges, and the kitchen fills with the most tantalizing aroma. You’ll know they’re done when the zucchini is tender but still holding its shape and the cheese is golden and irresistibly bubbly.
Step 5: Garnish and Serve
Once your zucchini pizza boats have cooled slightly, sprinkle them with freshly chopped basil or parsley for a burst of freshness and a pop of color. Serve your boats warm and watch as everyone digs in with big, happy smiles!
How to Serve Zucchini Pizza Boats
Garnishes
Finishing touches make all the difference! A shower of fresh basil or parsley adds both color and an herby fragrance that feels like summer on your plate. For extra flavor, you can also dust with crushed red pepper flakes or a drizzle of good olive oil right before serving.
Side Dishes
Zucchini Pizza Boats pair beautifully with crisp salads like a simple Caesar or mixed greens dressed with balsamic. For a heartier meal, consider serving them alongside quinoa, brown rice, or even a tangle of garlic butter noodles to round out your plate. Don’t forget a loaf of crusty bread for sopping up any extra sauce!
Creative Ways to Present
Presentation is half the fun! Arrange your Zucchini Pizza Boats on a large platter for a party-ready appetizer, or plate them in pairs for a vibrant main course. For extra flair, serve with dipping bowls of extra marinara or ranch. If you want to get playful, slice each boat into two or three pieces and spear with toothpicks for a kid-friendly (or happy hour) snack board.
Make Ahead and Storage
Storing Leftovers
Let any leftover Zucchini Pizza Boats cool fully, then tuck them into an airtight container and refrigerate for up to 3 days. The flavors actually deepen as they sit, making for wonderful next-day lunches or snacks.
Freezing
While zucchini can get a bit softer after freezing, you can absolutely stash your boats for later! Place cooled boats on a lined tray and freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months—just note that the texture will be more tender once thawed.
Reheating
To reheat, arrange the boats on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through and the cheese is melty again. You can also pop them in the microwave for a minute or two for quick snacking.
FAQs
Can I use other vegetables instead of zucchini?
Absolutely! While Zucchini Pizza Boats are a classic, you can swap in halved bell peppers, eggplant, or even thick slices of portobello mushrooms for a tasty variation. Just adjust your roasting time as needed to ensure the veggies are tender.
What are the best toppings for Zucchini Pizza Boats?
Nearly any pizza topping you love will work here! Try black olives, sliced mushrooms, cooked sausage, bell peppers, red onions, or even a sprinkle of feta for a Mediterranean spin. Just avoid ingredients that release too much liquid.
Is this recipe kid-friendly?
Kids usually love Zucchini Pizza Boats because they can pick their own toppings and eat them with their hands. Let little cooks help with assembly for extra mealtime excitement!
How do I prevent the zucchini from being watery?
After scooping out the centers, lightly sprinkling the zucchini with salt and patting them dry with paper towels helps reduce excess moisture. Baking at a high heat also encourages evaporation, so the boats don’t get soggy.
Can I make Zucchini Pizza Boats ahead of time?
Yes! You can prepare the boats up to the baking step, cover, and refrigerate for up to a day. Just pop them in the oven when ready to eat; they may need an extra couple of minutes of baking time if chilled.
Final Thoughts
Zucchini Pizza Boats are genuinely the kind of recipe you’ll want to make on repeat—easy, customizable, and always crowd-pleasing. Next time you’re dreaming of pizza but crave something a little lighter, give these cheerful boats a try. I can’t wait for you to fall in love with their flavor and fun!
Print
Zucchini Pizza Boats Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings (2 boats per person)
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Zucchini Pizza Boats are a fun and flavorful way to enjoy pizza while reducing carbs. Hollowed-out zucchini halves are filled with marinara, cheese, and pepperoni, then baked to perfection. A delicious low-carb and gluten-free alternative to traditional pizza!
Ingredients
Zucchini Pizza Boats:
- 4 medium zucchini
- 1 cup marinara or pizza sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup mini pepperoni slices or chopped pepperoni
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Chopped fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare zucchini: Wash the zucchini and slice them in half lengthwise. Scoop out the center seeds to create a well in each half.
- Season: Brush the zucchini with olive oil and season with salt, pepper, garlic powder, and Italian seasoning.
- Fill: Place zucchini on the baking sheet, spoon marinara sauce into each, top with cheeses and pepperoni.
- Bake: Bake for 15–18 minutes until tender and cheese is bubbly.
- Serve: Garnish with basil or parsley and serve warm.
Notes
- Customize with your favorite toppings like mushrooms or olives.
- For a low-fat option, use turkey pepperoni and part-skim cheese.
Nutrition
- Serving Size: 2 zucchini boats
- Calories: 210
- Sugar: 5g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg
