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Garden Fresh Zucchini Pizza Boats

Forget the crust! These Garden Fresh Zucchini Pizza Boats deliver all the comforting, cheesy goodness of pizza right inside tender zucchini. They’re a quick, easy, and healthy low-carb meal perfect for busy weeknights, loaded with your favorite toppings.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Dinner, Low-Carb, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 small zucchini Look for ones that are relatively straight and uniform in size.
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1 cup marinara sauce Use your favorite jarred sauce or make your own!
  • 1 cup shredded mozzarella cheese
  • 4 tablespoons grated Parmesan cheese
  • fresh or dried oregano to taste
  • your favorite toppings e.g., mini pepperoni, cooked crumbled sausage, sautéed mushrooms, diced ham, cooked chicken, bell peppers, onions, olives

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Spoon
  • Tiny bowl
  • Brush
  • Paper Towel

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Step 2: Wash the zucchini and cut each one in half lengthwise. Use a spoon to gently scoop out the soft, seedy pulp, creating boats. If needed, slice a thin sliver off the rounded bottom of each boat so they sit flat.
  3. Step 3: Place the zucchini boats, cut side up, on the lined baking sheet. Use a paper towel to pat the insides dry to prevent soggy bottoms.
  4. Step 4: In a tiny bowl, mix together the olive oil and minced garlic. Use a brush to lightly coat the inside and outside of each zucchini boat with the garlic oil. Sprinkle them with salt and pepper.
  5. Step 5: Spoon about a tablespoon of marinara sauce into each zucchini boat, leaving a little rim of zucchini visible around the edges.
  6. Step 6: Sprinkle a generous layer of shredded mozzarella evenly over the sauce in each boat, followed by a sprinkle of the grated Parmesan cheese.
  7. Step 7: Add your favorite toppings. Place heavier or larger toppings closer to the center of the boat.
  8. Step 8: Carefully slide the baking sheet into your preheated oven. Bake for about 15 to 18 minutes, or until the zucchini is tender, the sauce is bubbly, and the cheese is melted and slightly golden.
  9. Step 9: Carefully remove from the oven. Sprinkle fresh or dried oregano over the hot boats. Let them cool slightly for a minute or two before serving. Enjoy!

Notes

Substitutions & Additions: Try cheese swaps like provolone, Monterey Jack, or cheddar. Use pesto instead of marinara. Load up on veggies like sautéed onions, bell peppers, spinach, olives, sun-dried tomatoes, or roasted red peppers. Add protein like cooked crumbled bacon, diced cooked chicken, ham, or plant-based sausage. Add a pinch of red pepper flakes for a kick.
Tips for Success: Always pat the scooped-out zucchini insides dry with a paper towel to prevent sogginess. Avoid overfilling the boats to prevent mess. Baking time depends on zucchini thickness (thicker ones take longer). Keep heavier toppings toward the center. You can prep by slicing and scooping zucchini ahead (store in fridge), but fill just before baking.
Storage: Let boats cool completely before storing in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or toaster oven at 350°F (175°C) for 5-10 minutes for best results, or microwave (zucchini may soften).
Larger zucchini can be used but may need longer baking time and may be less tender or more seedy; you might cut them into shorter segments.
These are naturally low in carbohydrates; be mindful of carbs in your sauce or toppings.
Avoid fully assembling ahead of time as salt can draw water out of the zucchini.