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I can’t think of a better, easier, or tastier way to get in more veggies than with these fabulous Zucchini Pizza Boats! And, the best part is that the kids will eat them, too!
I put out all our favorite pizza toppings and we all build our own boats, just the way we like them. Then, after a quick trip in the oven, they’re hot, cheesy, and oh-so good!
What You Need to Make Zucchini Pizza Boats
- Sturdy sheet pans – sheet pans are different from cookie sheets. Sheet pans have raised sides, and if you invest in good-quality commercial-grade sheet pans, then you’ll never have to replace them.
- Parchment paper – I’m in love with parchment paper. It makes cleanup a breeze!
- Tongs – those cooked boats will be hot!
- All your favorite pizza ingredients
Flavor Combinations for your Pizza Boats
- Greek: black olives, feta cheese, grilled chicken
- Italian: sausage, mushrooms, onions
- Classic: pepperoni, bell pepper, mushrooms
- Veggie: chopped spinach, tomatoes, onions
- Seafood: shrimp, onions, bay scallops
How to Make Zucchini Pizza Boats
- Wash your zucchini and nick off each of the ends. Cut them lengthwise.
- Lay the zucchini flat and using a spoon, dig out a trench down the middle, removing the seeds.
- Spoon in some sauce, then some cheese, and finally your favorite toppings.
- Bake at 350-F for 10-15 minutes, depending on the size of your zucchini.
- Count on one whole zucchini per person if this is the main dish, or 1/2 a zucchini as a side dish.
- Start with fresh zucchini! I look for thinner zucchini, about 5-6 inches long. They should be dark green, firm to the touch, and unblemished.
- Don’t overcook the zucchini – zucchini are mostly water. If you overcook them, they go limp and nasty. Properly cooked zucchini should still have a bit of crunch.
- Jazz it up! Don’t be afraid to get creative with your toppings.
- Use a good quality pizza sauce – better yet, make it from scratch from this Pizza Sauce recipe.
- If you’re doing strict keto, shred your own cheese. Already shredded bagged cheese is tossed with an anti-caking agent that’s, yup, a starch, and extra carbs.
- Here’s another low carb pizza sauce recipe for you
Do Pizza Zucchini Boats Freeze?
Technically, yes. However, this is a personal preference issue. I don’t like the texture of frozen and thawed zucchini. I find it far too limp and watery for my tastes, but others don’t mind.
If you do freeze these pizza boats, cook them then chill them in the fridge and package them in freezer-safe containers. Freeze up to three months.
To reheat, warm them in a 325-F oven from thawed, until heated through. Or, heat them in the microwave.
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Get a full serving of veggies plus cure your craving for pizza in one tasty dish with these Zucchini Pizza Boats!
- 2 zucchini
- 1/2 cup pizza sauce
- 1/2 cup mozzarella cheese
- 1/4 cup pepperoni
- Wash the zucchini and trim each end. Slice the zucchini lengthwise and scoop out the seeds with a spoon, creating a deep trench.
- Fill each zucchini with 2-3 tbsp of pizza sauce, a few tablespoons of cheese, and some pepperoni or your favorite toppings.
- Bake on a cookie sheet at 375-F for about 10-12 minutes, depending on the size of your zucchini. They should be tender-crisp.
- Serve and enjoy!
This recipe is for two servings. To make more servings, simply multiply the required ingredients by the number of needed servings. The nutritional values have been calculated using this Pizza Sauce.
Serving Size:2 halves
Amount Per Serving: Calories: 255Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 39mgSodium: 621mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 4gProtein: 13g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.