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A light blue plate with two baked zucchini halves topped with melted cheese, diced tomatoes, and chopped basil. Sprigs of fresh basil garnish the dish, and a beige napkin is in the background.
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Zucchini Pizza Boats

Zucchini Pizza Boats are a delicious way to use up your extra zucchini and only take about 20 minutes to prepare.
Course Dinner
Cuisine Italian
Keyword zucchini pizza boats
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 322kcal
Author Katie Cooksey

Ingredients

  • 2 tablespoons olive oil
  • 1 large garlic clove crushed
  • 4 medium zucchini
  • salt to taste
  • black pepper to taste
  • 2/3 cup pizza sauce
  • 2 cups mozzarella cheese shredded
  • 1/3 cup pepperoni mini slices (or larger ones cut into quarters)
  • 1/2 teaspoon oregano dried, for garnish
  • 10 basil leaves fresh, chiffonade, for garnish

Instructions

  • Preheat skillet over medium heat with olive oil and garlic. Slice zucchini in half lengthwise. Scoop out seeds and some of the zucchini "meat" so that you are left with a skinny boat shape, about 1/3-1/2 inch thick.*
    A person uses a spoon to scoop out the seeds from a halved zucchini on a wooden cutting board.
  • Sprinkle salt and black pepper over prepared zucchini. Remove garlic from pan. Place zucchinis cut side down in pan and cover.
    Cooking zucchinis in a frying pan, with one zucchini half being turned over using tongs in hot oil.
  • Cook 5 minutes and turn. Edges should be brown. Cover and cook another 5 minutes. Transfer cooked zucchini to a sheet pan and pat dry with a paper towel to remove excess moisture.
    A hand uses a paper towel to blot moisture from halved and seasoned zucchinis arranged in a baking tray lined with parchment paper.
  • Fill with pizza sauce and cheese, then top with mini pepperoni. Sprinkle with oregano. Bake under the broiler until cheese has melted. Remove from oven.
    A baking tray with eight zucchini halves topped with tomato sauce and shredded cheese, placed on parchment paper. A small bowl with seasoning is above the tray on a green cloth.
  • Garnish with fresh basil and serve hot!
    A fork holding a bite of vegetable lasagna above a plate with additional lasagna pieces garnished with fresh herbs.

Video

Notes

*If you are using large zucchinis, slice in half, this time width-wise so you have 4 'boats' per zucchini. If you are using small zucchinis from the store, you can forgo this step.
**I like my zucchini crisp-tender, meaning it is still a little firm but not crunchy like a totally uncooked zucchini would be. If you would like a softer zucchini, all you need to do is bake the pizza stuffed zucchini at 375° F for 10-15 minutes (as opposed to broiling). This should soften things up!
See blog post for more topping ideas! 

Nutrition

Calories: 322kcal | Carbohydrates: 10g | Protein: 17g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 710mg | Potassium: 710mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1004IU | Vitamin C: 38mg | Calcium: 329mg | Iron: 2mg
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