Imagine pizza flavors without the heavy crust — bright tomato sauce, melty cheese, and pepperoni (or veggie toppings) all parked on a hollowed zucchini. Quick, fresh, and oddly satisfying. Pizza Zucchini gives you the comfort of pizza with fewer carbs and more veggies. Sounds like a win, right?
I made these on a weeknight when I wanted pizza but not the cleanup. My kids called them “pizza canoes,” which stuck. I promise they taste more grown-up than the name, and they disappear fast.
Why make Pizza Zucchini Boats?
- Fast: Prep: 20 minutes; Cook: 15 minutes; Total: 40 minutes.
- Healthy-ish: More veggies, fewer carbs — perfect for lighter dinners.
- Flexible: Use pepperoni, mushrooms, olives, or make them fully vegetarian.
- Servings: Makes 8 zucchini boats — great for family meals or meal prep.
Who wouldn’t want pizza that doubles as a veggie serving? FYI, these also make a cute party appetizer.
Ingredients for 8 Pizza Zucchini Boats
- 8 medium zucchinis (halved lengthwise)
- Pizza sauce (enough to spoon into 8 halves; about 2–2½ cups)
- Shredded mozzarella (amount depends on taste — I use about 2 cups)
- Italian seasoning, red pepper flakes (optional)
- Pepperoni or desired toppings (veggie pepperoni, diced bell pepper, olives, mushrooms)
- Grated Parmesan for finishing
- Salt for sprinkling inside the hollowed zucchini
Nutrition (per boat): Calories: 100 kcal; Carbs: 5 g; Protein: 7 g; Fat: 6 g; Saturated Fat: 3 g; Cholesterol: 19 mg; Potassium: 380 mg; Fiber: 2 g; Sugar: 4 g; Vitamin A: 458 IU; Vitamin C: 20 mg; Calcium: 126 mg; Iron: 1 mg.
Yes, those numbers sound great — low-ish calories, decent protein. IMO, that’s pizza that behaves.
Equipment (keep it simple)
- Rimmed baking sheet or 9×13-inch baking dish (lightly greased)
- Small spoon or melon baller for scooping zucchini flesh
- Sharp knife and cutting board
- Measuring spoons and cups
- Oven mitts (safety first — hot cheese, don’t mess around)
No fancy tools. If you own a melon baller, congrats — you’ve been training for this moment.
Step-by-step Instructions for Pizza Zucchini Boats recipe
Prep & oven: Place a rack in the center of your oven and preheat to 375°F (190°C). Lightly coat the baking sheet or dish with nonstick spray.
- Halve and hollow: Halve each zucchini lengthwise. Use a small spoon or melon baller to gently scrape out the center flesh, leaving about 1/3 inch border all around. Arrange the shells on the baking sheet. Sprinkle the insides with salt to sweat away excess moisture.
- Sauce it up: Spoon pizza sauce into each shell, dividing it evenly. Don’t fill to the rim — leave a little border so the sauce doesn’t bubble over.
- Cheese & seasoning: Sprinkle a generous layer of mozzarella, then Italian seasoning and red pepper flakes if you like heat. Scatter pepperoni or preferred toppings on top, and finish with a sprinkle of Parmesan.
- Bake: Bake 15–20 minutes, until the cheese melts and zucchini becomes tender. Optional: switch to broil for 2–3 minutes to brown the cheese. Watch closely — cheese goes from golden to charcoal real fast.
- Finish: Remove from the oven, sprinkle with chopped fresh basil, slice, and serve immediately. One boat per person? You do you — they’re small but satisfying.
Serving: Each boat = 1 serving. For heartier appetites, plan 2 boats per person.
Hacks & Pro Tips
- Prevent sogginess: Sprinkle the hollowed zucchini with salt and let sit 5–10 minutes. Pat dry before filling. This reduces water and keeps the base from getting soggy.
- Pre-roast option: Roast hollowed shells for 8–10 minutes before stuffing to firm them up. That gives a slightly roasted zucchini flavor and keeps the boats intact.
- Cheese swap: Use part-mozzarella, part-provolone, or a dairy-free cheese for vegans.
- No pepperoni? Use roasted red peppers and olives for a vegetarian, flavor-packed option.
- Make ahead: Assemble, cover with foil, and bake within 24 hours. Or freeze assembled (uncooked) and bake from frozen with extra time.
These small moves make a noticeable difference — try them next time you want the perfect boat-to-crust ratio.
Flavor variations
- Margherita style: Fresh mozzarella, sliced cherry tomatoes, fresh basil. Simplicity wins.
- Greek pizza boat: Add spinach, feta, olives, and oregano.
- BBQ chicken-ish: Toss cooked shredded chicken (or chickpeas) in bbq sauce instead of pizza sauce, topped with red onion and cilantro.
- Spicy sausage: Use sliced spicy vegan sausage, jalapeño slices, and a drizzle of hot honey (if you eat honey).
Ever thought zucchini could play so many roles? Me neither, until I tried them every which way.
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Pairings & Serving Suggestions
- Serve with a light salad (baby arugula with lemon vinaigrette).
- Pair with soup for a cozy combo (tomato basil or minestrone works well).
- Offer dipping sauces: extra pizza sauce, garlic aioli, or pesto.
- For a full meal, add a grain side like quinoa salad or couscous.
These boats make a great weeknight dinner or a fun finger-food option for gatherings.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F (175°C) for 8–10 minutes, or microwave for 60–90 seconds. I prefer the oven to keep the crust edges firmer.
- Freeze: Cool completely, wrap tightly, and freeze for up to 2 months. Reheat from frozen with extra baking time (cover with foil until warmed through).
- Note: Toppings like fresh basil or avocado lose texture if stored; add them fresh when serving.
Leftovers make great lunchbox additions — just reheat and toss a salad on the side.
Nutrition & Portion Guidance
Each zucchini boat clocks at ~100 kcal with 5 g carbs and 7 g protein. They deliver fiber, vitamins A & C, and a modest amount of calcium. If you serve two boats per person, expect ~200 kcal plus whatever sides you add. Want a lower-fat version? Use less cheese or a low-fat mozzarella.
Quick math: Eight boats serve 4 people generously (2 boats each) or 8 people as appetizers (1 each). Adjust based on appetites and add sides for fuller meals.
Troubleshooting (real-world fixes)
- Soggy bottoms? Don’t overstuff and pat the zucchini dry after salting. Pre-roast for a firmer shell.
- Watery sauce? Use a thicker pizza sauce or drain excess liquid from toppings like canned mushrooms.
- Cheese not browning? Move to broil for 1–2 minutes, but stay nearby — broil burns instantly.
These small fixes save dinner drama. You’re welcome.
Why Pizza Zucchini works
Pizza Zucchini gives you all the fun of pizza without the bloated feeling afterward. You get veggies, flavor, and versatility in a fast 40-minute meal. Whether you call them zucchini boats, pizza canoes, or mini pizza bowls, they make weeknights easier and taste great.
Want to impress someone? Serve them on a large platter with different toppings so everyone can pick their favorite. Want comfort food? Load on the cheese and pair with a cozy soup.
Final Thoughts
Go grab some zucchinis and try this tonight. You’ll feel clever, your kitchen will smell amazing, and dinner will disappear faster than you planned. If you want, I can format this into a printable recipe card or scale it for a crowd. Which would you prefer — appetizer portion for a party or a double-batch for meal prep?
Bold reminder: Prep: 20 minutes; Cook: 15 minutes; Total: 40 minutes. Servings: 8 zucchini boats. Calories per boat: 100 kcal.
Pizza Zucchini Boats — Quick Vegetarian Dinner
Ingredients
Equipment
Method
- Prep & oven: Place a rack in the center of your oven and preheat to 375°F (190°C). Lightly coat the baking sheet or dish with nonstick spray.
- Halve and hollow: Halve each zucchini lengthwise. Use a small spoon or melon baller to gently scrape out the center flesh, leaving about 1/3 inch border all around. Arrange the shells on the baking sheet. Sprinkle the insides with salt to sweat away excess moisture.
- Sauce it up: Spoon pizza sauce into each shell, dividing it evenly. Don’t fill to the rim — leave a little border so the sauce doesn’t bubble over.
- Cheese & seasoning: Sprinkle a generous layer of mozzarella, then Italian seasoning and red pepper flakes if you like heat. Scatter pepperoni or preferred toppings on top, and finish with a sprinkle of Parmesan.
- Bake: Bake 15–20 minutes, until the cheese melts and zucchini becomes tender. Optional: switch to broil for 2–3 minutes to brown the cheese. Watch closely — cheese goes from golden to charcoal real fast.
- Finish: Remove from the oven, sprinkle with chopped fresh basil, slice, and serve immediately. One boat per person? You do you — they’re small but satisfying.
- Serving: Each boat = 1 serving. For heartier appetites, plan 2 boats per person.