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This zucchini pizza boat recipe transforms humble zucchini into a delicious low-carb pizza alternative that satisfies cravings without the guilt. Perfect for busy weeknights or when you want something lighter but still comforting.
I created these zucchini boats one summer when my garden was overflowing with zucchini and we were craving pizza. Now it's our go-to healthy comfort food that even the pickiest eaters in my family devour without complaints.
Ingredients
- Zucchini medium sized ones work best as they create the perfect boat shape
- Olive oil helps the zucchini roast properly and adds flavor
- Sea salt enhances all the flavors in this dish
- Black pepper adds a subtle spice that complements the marinara
- Marinara sauce use your favorite brand or homemade for the best flavor
- Mini pepperoni slices these tiny versions distribute the pepperoni flavor perfectly in each bite
- Mozzarella cheese fresh or low moisture both work beautifully for that classic pizza stretch
Step-by-Step Instructions
- Preheat Oven
- Set your oven to 400 degrees F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup much easier.
- Prepare Zucchini
- Slice each zucchini lengthwise to create two halves. Using a spoon or melon baller carefully scoop out the center flesh to create a hollow boat shape. Leave about 1/4 inch of zucchini on all sides to maintain structure.
- Season Zucchini
- Place the hollowed zucchini boats on your prepared baking sheet with the cut side facing up. Drizzle them evenly with olive oil making sure to coat the entire surface. Sprinkle with sea salt and black pepper to build a flavorful base.
- Initial Roasting
- Roast the seasoned zucchini for 15-20 minutes until they become tender but still hold their shape. You want them cooked enough to be enjoyable but not so soft they collapse when you add toppings.
- Remove Moisture
- After roasting take the time to pat the zucchini boats dry with paper towels. This crucial step prevents your pizza boats from becoming soggy and ensures a more pizza like experience.
- Add Toppings
- Spread 2 tablespoons of marinara sauce into each boat getting into all the corners. Top generously with mozzarella cheese and arrange mini pepperoni slices over the cheese for that classic pizza appearance.
- Final Baking
- Return the topped zucchini boats to the oven and bake for 5 minutes to warm the sauce and start melting the cheese. Then switch to the broiler setting for 3-5 minutes watching carefully until the cheese becomes beautifully golden and bubbling.
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The mini pepperoni slices are my secret weapon in this recipe. I discovered them by accident when shopping one day and they distribute perfectly across the zucchini boats giving you that classic pizza flavor in every bite. My husband who usually avoids vegetables has been known to ask for seconds of these zucchini boats.
Customization Ideas
These zucchini pizza boats are incredibly versatile and can be adapted to suit your taste preferences or dietary needs. Try a Mediterranean version with olives feta and sun-dried tomatoes or go vegetarian with bell peppers mushrooms and onions. For meat lovers add crumbled sausage bacon or ground beef to the sauce before topping with cheese.
Storage Tips
If you have leftovers store them in an airtight container in the refrigerator for up to 3 days. To reheat place them in a 350°F oven for about 10 minutes until heated through. I don't recommend freezing these as the zucchini texture changes significantly when thawed becoming quite watery.
Serving Suggestions
These zucchini pizza boats make a complete meal on their own but pair beautifully with a simple green salad dressed with olive oil and lemon juice. For heartier appetites serve alongside a bowl of tomato soup or with garlic bread for family members who aren't watching their carb intake. These also make fantastic appetizers when cut into smaller pieces for parties.
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Recipe FAQs
- → Can I use other vegetables instead of zucchini?
Yes! While zucchini works perfectly due to its mild flavor and boat-like shape, you can also use similar vegetables like yellow summer squash, eggplant halves, or even bell pepper halves. Just adjust cooking times as needed since some vegetables may take longer to become tender.
- → What toppings can I add to my zucchini boats?
You can customize these boats with any traditional pizza toppings you enjoy! Try adding Italian sausage, mushrooms, bell peppers, olives, onions, fresh basil, or even pineapple. Just be mindful of adding raw vegetables that release moisture, as they might make your boats soggy.
- → How can I make these zucchini boats vegetarian?
Simply omit the pepperoni and use your favorite vegetarian toppings instead. Try adding sautéed mushrooms, bell peppers, olives, artichoke hearts, or plant-based protein crumbles. You could also sprinkle some Italian herbs like oregano and basil for extra flavor.
- → Can I prepare these ahead of time?
Yes! You can prep the zucchini boats up to the roasting stage, then refrigerate them covered for up to 24 hours. When ready to serve, roast the prepared zucchini, add toppings, and finish baking. You may need to add a few extra minutes to the roasting time if cooking from cold.
- → Why is it important to pat the zucchini dry after roasting?
Zucchini naturally releases moisture when cooked. Patting it dry helps prevent your pizza boats from becoming watery, which would make the marinara sauce too thin and potentially result in a soggy final dish. This step ensures your zucchini boats have that perfect pizza-like texture.
- → Can I freeze these zucchini boats?
While you can freeze them, the texture of the zucchini may change upon thawing, becoming softer. If you want to freeze them, it's best to do so after they're fully assembled but before the final baking. Freeze solid, then wrap individually. Bake from frozen, adding extra time until heated through.