Pizza Zucchini Boats — Quick Vegetarian Dinner

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?

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Prep Time 20

Cook Time 15

Total Time 40

Servings: 8

Course: DINNER

Calories: 100

Ingredients Equipment Method Notes

Ingredients

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

Equipment

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.

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.

Notes

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.