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Easy & Healthy Pizza Stuffed Zucchini Boats

These Easy & Healthy Pizza Stuffed Zucchini Boats are a fantastic low-carb way to enjoy classic pizza flavors. Quick and simple to make in under 40 minutes, they're perfect for a healthy weeknight dinner that's packed with veggies and cheesy goodness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchini
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon crushed rosemary
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried oregano
  • 1 cup marinara use your favorite jarred sauce
  • 1 cup shredded mozzarella
  • 1/2 cup shredded provolone
  • 1/3 cup mini pepperoni
  • 1/4 cup sliced black olives
  • fresh basil chopped, for garnish

Equipment

  • Baking Sheet
  • Medium Pan
  • Spoon or Melon Baller

Method
 

  1. Step 1: Preheat your oven to 375 degrees F (190°C). Line a baking sheet with parchment paper.
  2. Step 2: Slice each zucchini in half lengthwise. Using a spoon or a melon baller, gently scoop out the seeds and some of the flesh from the center, leaving about 1/4 to 1/2 inch of flesh around the edges and bottom. Place the zucchini halves cut-side up on your prepared baking sheet.
  3. Step 3: Heat the olive oil in a medium pan over medium heat. Add your finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  4. Step 4: Reduce the heat to low. Add your minced garlic, rosemary, thyme, and oregano. Cook for just 1 minute, stirring constantly. Be careful not to let the garlic burn.
  5. Step 5: Remove the pan from the heat and let it cool for a few minutes. Stir in your marinara sauce, 3/4 cup of the mozzarella cheese, and 1/4 cup of the provolone cheese. Stir to combine.
  6. Step 6: Spoon the sauce and cheese mixture generously into each zucchini boat, filling them up.
  7. Step 7: Sprinkle the remaining mozzarella and provolone cheese over the top of the filling in each boat. Then, scatter the mini pepperoni and sliced black olives over the cheese.
  8. Step 8: Pop that baking sheet into your preheated oven. Bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly browned, and the zucchini is tender but still holds its shape.
  9. Step 9: Carefully remove from the oven. Sprinkle with fresh chopped basil before serving. Enjoy!

Notes

This recipe is super flexible! Feel free to get creative with your favorite pizza toppings like cooked sausage, ground beef, chopped chicken, sautéed mushrooms, bell peppers, or spinach. Add a pinch of red pepper flakes for heat. Swap provolone for Monterey Jack, or sprinkle some grated Parmesan. Make it Vegan by using plant-based cheeses and skipping pepperoni. Tips for success: Don't overcook the garlic/herbs (1 minute is enough). Scoop carefully, leaving 1/4 to 1/2 inch flesh to keep boats sturdy. To avoid watery boats, sprinkle the inside with salt, let sit 10-15 min, and pat dry before filling. Use even-sized zucchini for even cooking. You can prep the zucchini and filling a day ahead, store separately, and assemble/bake just before serving. To store leftovers, cool completely and refrigerate in an airtight container for 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes for best texture, or microwave.