Zucchini Pizza Boats
Pizza night gets a fresh twist with these zucchini boats! They deliver all the cheesy, saucy goodness of classic pizza—without the heavy crust.
My family asks for them on repeat, and I never mind because they’re quick, satisfying, and fun to customize. Who knew zucchini could be so crave-worthy?
Variations & Substitutions
If you’re feeling bold, swap out pepperoni for cooked sausage crumbles or diced ham for a meat-lovers twist.
Craving a little heat? Toss on some sliced jalapeños or drizzle with hot honey before serving. You can even use smoked gouda or sharp cheddar instead of mozzarella for a punchier flavor.
For a heartier meal, add cooked ground beef or shredded rotisserie chicken under the cheese layer.
Tips & Tricks for Perfect Results
Choose zucchinis that are similar in size so they cook evenly. Don’t over-scoop the centers—leave a little flesh so the boats hold their shape.
Pat the insides dry with a paper towel before filling to avoid sogginess. For crispier boats, broil the finished pizzas for 1-2 minutes at the end.
Storage & Reheating
Leftover zucchini pizza boats keep well in an airtight container in the fridge for up to three days. To reheat, pop them in a 350°F oven for 8-10 minutes or microwave in 30-second bursts until warmed through. Avoid freezing, as zucchini tends to get watery after thawing.
Zucchini Pizza Boats
Ingredients
- 4 medium zucchinis
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup mini pepperoni slices or regular, chopped
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Olive oil spray
- Salt & pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
- Slice zucchinis in half lengthwise. Scoop out the center seeds with a spoon, making little “boats.” Lightly spray with olive oil and sprinkle with salt and pepper.
- Spoon marinara sauce into each boat, then top with mozzarella, pepperoni, and Parmesan. Sprinkle Italian seasoning over the top.
- Bake for 15-18 minutes, until the cheese is golden and bubbly and zucchinis are just tender.
- Let cool a couple minutes, then serve warm—no forks required!
