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Zucchini Pizza Boats Recipe (30 Minutes!)

Make low carb zucchini pizza boats when pizza cravings hit! This healthy, easy zucchini pizza recipe is ready in just 30 minutes.

Full ingredients + instructions are on the recipe card at the end. Before you scroll or jump down, don’t miss the useful tips in the post!

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These zucchini pizza boats are a delicious way to enjoy pizza flavors with a healthy zucchini “boat” instead of the crust! (You can also make a zucchini pizza crust for a more authentic feel, or zucchini pizza bites for fun appetizers, but the boats are even easier.) Prep the zucchini pizza recipe in just 10 minutes, bake in 20, and this simple meal is ready to eat!

What Is A Pizza Boat?

Pizza boats are a zucchini “boat” – halved zucchini with some of the center removed, topped with pizza sauce, cheese, and pepperoni. It’s pizza in a zucchini boat instead of a crust.

Why You’ll Love This Pizza Boat Recipe

  • Classic pizza flavor
  • Saucy and cheesy texture
  • Just 10 minutes prep
  • A lighter way to enjoy pizza
  • All the pizza flavor, with a veggie boost!
Pizza boats on baking sheet

Zucchini Pizza Boats Ingredients

This section explains how to choose the best ingredients for healthy zucchini pizza boats, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

  • Zucchini – Look for dark green zucchini that doesn’t have any indents or bruising. You can also use yellow summer squash, like I do for these squash boats.
  • Olive oil – Use your favorite olive oil for classic Italian flavor, but avocado oil will also work.
  • Sea salt & black pepper
  • Marinara sauce – Make sure to use a sugar-free marinara sauce, many versions are made with added sugars.
  • Mini pepperoni slices – Use the mini pepperoni if you can find it, otherwise large slices will work if you cut them into quarters.
  • Mozzarella cheese – I use pre-shredded mozzarella cheese for convenience, but you can shred it yourself if you like.
Ingredients to make zucchini pizza boats

How To Make Zucchini Pizza Boats

This section shows how to make baked zucchini pizza boats with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

  • Prep. Slice zucchini lengthwise and scoop out some of the center with a melon baller to form a well.
  • Roast. Drizzle with olive oil and season with sea salt and black pepper. Roast zucchini until soft.
  • Dry. When zucchini is done roasting, pat dry with a paper towel to remove moisture.
Prepping zucchini for zucchini boat
Drying zucchini boats

  • Assemble. Spread marinara inside each zucchini boat and top with mozzarella cheese and mini pepperoni slices.
  • Bake. Bake and broil until cheese is melted and browned.
Assembling zucchini pizza boats


  • Sauce swap – Try swapping the marinara with alfredo sauce or pesto sauce.
  • Veggie pizza boats – Top the pizzas with bell peppers, mushrooms, and onions.
  • Meat lover’s – Add sausage and bacon, in addition to the pepperoni.
  • Hawaiian – Top with Canadian bacon and pineapple tidbits, similar to my Hawaiian pizza bowls.

Storage Instructions

  • To store: Store leftover pizza boats in the refrigerator for 3-4 days.
  • To meal prep: Prep and bake zucchini boats then assemble and bake when you are ready to serve them.
  • To reheat: Reheat boats in a 350 degree F oven for best results.
  • To freeze: Freeze pizza boats for 2-3 months. Keep in mind the zucchini may be a bit mushier after thawing.
Zucchini pizza boats with pepperoni

What To Serve With Zucchini Pizzas

Serve this baked zucchini pizza recipe with a simple salad:

More Healthy Pizza Recipes

If you like this zucchini pizza low carb recipe, you might also enjoy these other healthy pizza options:


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Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Slice the zucchini lengthwise. Use a spoon or melon baller to scoop out some of the centers of the zucchini to make wells.

  2. Place the zucchini onto the baking sheet, cut side up. Drizzle with olive oil and sprinkle with sea salt and black pepper.

  3. Roast the zucchini in the oven for about 15-20 minutes, until soft.

  4. When the zucchini are done roasting, use paper towels to pat any moisture from the wells.

  5. Spread 2 tablespoons (29.5 milliliters) of marinara inside each zucchini boat. Then top with mozzarella cheese and mini pepperoni slices.

  6. Bake for 5 minutes. Then, broil for about 3-5 minutes, until the cheese is melted and browned.

Recipe Notes

Serving size: 2 zucchini boats

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 242

Fat 15.8g

Protein 14.8g

Total Carbs 11.8g

Net Carbs 8.8g

Fiber 3g

Sugar 7.8g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

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