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Easy Cheesy Zucchini Pizza Boats

Oh, friend, do you ever get that craving for pizza, but you’re also trying to be just a little bit mindful about your veggie intake? Or maybe, like me, you’ve got a garden full of zucchini bursting at the seams and you’re looking for a fun, delicious way to use it all up? Well, let me tell you, these Zucchini Pizza Boats are about to become your new weeknight hero! They bring all the nostalgic joy of pizza night to your table, but in a fresh, light, and surprisingly easy package. I’m talking minimal effort, maximum flavor, and a smile on everyone’s face. Seriously, these are so quick to whip up, you'll wonder why you haven't been making them forever!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course, Weeknight
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium zucchini about 8 inches long
  • 1.5 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp pepper
  • 1.5 cups marinara sauce
  • 2 cups mozzarella cheese shredded
  • 0.5 cup mini pepperoni or regular pepperoni
  • 2 tsp Italian seasonings

Equipment

  • Oven
  • 9x13 baking pans
  • Large spoon
  • Small Bowl

Method
 

  1. Step 1: Preheat your oven to a cozy 375°F (190°C). While it's warming up, grab two 9x13 baking pans and give them a generous spray with your favorite cooking oil. This helps prevent sticking and makes clean-up a breeze!
  2. Step 2: Give your zucchini a good rinse and pat them thoroughly dry. Next, carefully cut each zucchini in half lengthwise. You'll want to use a large spoon (a regular soup spoon or even a melon baller works great!) to gently scoop out the seeds and a little bit of the pulp, creating a little "boat" for your toppings. Arrange these zucchini halves in a single layer in your prepared baking pans.
  3. Step 3: In a small bowl, whisk together your garlic powder, salt, and pepper. Sprinkle this mixture evenly over all the zucchini halves, making sure every boat gets a little love!
  4. Step 4: Spoon your marinara sauce evenly into each zucchini shell. Don't be shy, but don't overfill either – we want them to hold their shape. Then, sprinkle that glorious shredded mozzarella cheese generously over the marinara sauce on each zucchini.
  5. Step 5: Add your mini pepperoni (or whatever other delicious toppings your heart desires!) right on top of that melted-to-be cheese. To finish it off, sprinkle your Italian seasoning evenly over all the zucchini boats.
  6. Step 6: Pop your baking pans into the preheated oven. Bake for about 25-30 minutes, or until the zucchini is nice and tender when you prick it with a fork. You'll know they're ready when the cheese is fully melted, bubbly, and starting to turn a beautiful golden brown on the edges.

Notes

Customize with various proteins like browned ground beef or turkey, cooked crumbled sausage, shredded chicken, or even sliced cooked mushrooms. Add extra veggies such as diced bell peppers, sliced onions, black olives, or sautéed spinach. For different cheese, try Parmesan or a mozzarella-provolone blend. Spice it up with red pepper flakes or hot honey, or add fresh basil after baking. You can even try a pesto base instead of marinara. To minimize wateriness, lightly salt the scooped zucchini halves, let them sit for 10-15 minutes, then pat dry before adding toppings. Ensure even baking by using similar-sized zucchini and avoiding overcrowding the pan. For extra crispy cheese, broil for the last 1-2 minutes, watching closely. You can prep ahead by cutting, scooping, seasoning, and saucing the zucchini a few hours beforehand and storing in the fridge. Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or use a toaster oven or air fryer for a crispier result. Freezing is possible for up to 2 months, but zucchini may become softer and more watery upon thawing.