Baked zucchini pizza boats are an EASY dinner recipe with simple ingredients and tons of opportunity to customize through topping choices! Keep them vegetarian with tomato sauce and cheese, add some extra veggies, or stud them with pepperoni or sausage. This healthy, low-carb option is a fun way to mix up pizza night, especially during peak zucchini season!
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Lizzie’s Notes
Are we there yet? The time of year when zucchini is almost TOO abundant?! We’re certainly approaching that part of the summer harvest season in Minnesota, and I bet many of you are going through it too.
If you’ve already made a few batches of my Healthy Olive Oil Zucchini Bread and Zucchini Carrot Oat Muffins but you still have summer squash on hand, these zucchini pizza boats are for you! They’re easy to prep, totally customizable, and delish. Plus, you can eat the skin of zucchini boats too, so there won’t be any veggies going to waste.
I especially appreciate the simplicity of pizza recipes, and this one is no exception. Just grab your favorite tomato sauce and shredded cheese, and get to work! You’ll want to cook the zucchini boats a little bit before stuffing, but the overall process is still quick.
If you want toppings, go for it, but you don’t need to make them any more complicated than canned olives, leftover roasted or sautéed veggies from the fridge, or sliced pepperoni from the store. Let everyone in the family, kids included, pick their own for a fun activity in the kitchen!
Ingredients and Substitutions
- Zucchini: Green or yellow summer squash will both work. If possible, use zucchini that are all about the same size so that they cook evenly.
- Tomato sauce: Use marinara, tomato basil, or pizza sauce…whatever kind you like! I usually like to buy Rao’s pizza sauce but I’ve also made zucchini pizza boats with leftover Rao’s marinara sauce too.
- Shredded mozzarella and parmesan cheeses: Or sub an Italian or pizza cheese blend. You can even use slices of fresh mozzarella if that’s what you have. If you need your boats to be strictly vegetarian, look for cheeses labeled as such.
- Olive oil, salt, pepper, and garlic powder: Feel free to use fresh garlic or add some Italian seasoning if desired.
- Fresh basil: I love garnishing pizza with fresh basil, but it’s optional.
Topping Ideas
- Sautéed mushrooms
- Sautéed peppers and onions
- Black olives
- Black beans and corn
- Roasted broccoli
- Spinach
- Caramelized onions
- Pesto and peas
- Leftover roasted veggies of choice
- Pepperoni (mini or cup pieces if you can find them!)
- Cooked ground sausage
- Sliced meatballs
- Barbecue chicken and green onions
- Buffalo chicken and blue cheese
- Ground beef and pickles
- Bacon
Instructions
The full recipe card for zucchini pizza boats is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Prep the zucchini. Trim off the stems. Slice in half lengthwise. Use a spoon (or a melon baller!) to scoop out the seeds to create a cavity that resembles a boat.
Brush both sides with olive oil mixed with salt, pepper, and garlic powder. Roast for 15 to 20 minutes at 400 degrees F/204 degrees C.
Stuff the boats. Spoon about 1 tablespoon of tomato sauce into each one. Add cheese and toppings of choice.
Bake for about 5 minutes until the cheese is melted and bubbling. Flip on the broiler for another minute or so if you want the tops a little more browned.
Storage and Reheating
Due to the high water content of zucchini, zucchini pizza boats are best enjoyed right away. Keep leftovers in an airtight container in the fridge for 2 to 3 days, but keep in mind that they will get a little soggy. To reheat, put them on a lined baking sheet and bake for 5 to 10 minutes at 400 degrees F/204 degrees C. You can also reheat them in the microwave in 30-second intervals until warmed through.
Serving
Zucchini boats can stand alone as a main course. However, they are lower in carbohydrates than traditional pizza. If you are not limiting your carbohydrates and want to include more carbs at your meal, serve them over spaghetti or with farro. They also pair well with a mixed greens salad or a simple side like steamed green beans.
Similar Recipes
Love these healthy zucchini pizza boats? Check out these recipes, using similar ingredients, while you’re here:
📖 Recipe
Zucchini Pizza Boats
Ingredients
Zucchini pizza boats
- 6 small zucchini
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ to 1 cup marinara sauce - or pizza sauce of your choosing
- 1.5 cups shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 2 tablespoons chopped fresh basil
Topping ideas
- Sautéed peppers and onions
- Sautéed mushrooms
- Sliced black olives
- Toppings of choice!
Instructions
- Preheat oven to 400 degrees F/204 degrees C. Line a baking sheet with parchment paper or aluminum foil and set aside. If you are planning to put the boats under the broiler for a few minutes before serving, make sure your parchment paper can withstand broiler heat or just use foil instead.
- Prepare the zucchini. Trim off the stems. Slice them in half lengthwise. Use a spoon (or melon baller) to remove the seeds and a small amount of flesh to make a boat-like cavity in each zucchini half.
- In a small bowl, stir together the olive oil, salt, pepper, and garlic powder.
- Brush each side of the zucchini halves with the olive oil mixture. Place them cut side up on the prepared baking sheet.
- Bake for 15 to 20 minutes until fork-tender. Remove from oven. In the meantime, gather and prep any toppings you intend to use.
- Divide the marinara/pizza sauce evenly among the boats, followed by the mozzarella cheese. Add toppings (if using) and finish with a sprinkle of parmesan cheese.
- Put the boats back in the oven for about 5 minutes until the cheese is melted and bubbling. If you want the tops to be a little more browned, turn on the broiler for 1 to 3 minutes until browned to your liking.
- Remove the boats from the oven. Garnish with fresh basil, serve, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Try to use zucchini that are all about the same size if you can find them so that they cook evenly. If you can’t find 6 small zucchini, use 3 or 4 large ones instead and just divide the sauce, cheese, and toppings evenly among them.
- Nutrition facts will vary depending on toppings used.
- These are best enjoyed right away, since they will get soggy over time when stored. If you have leftovers, keep them in an airtight container in the refrigerator for 2 to 3 days. Reheat on a lined baking sheet in the oven for 5 to 10 minutes at 400 degrees F/204 degrees C. You can also try to reheat them in the microwave in 30-second intervals.
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