Zucchini Pizza Boats
Zucchini halves baked with marinara, melted mozzarella and pepperoni. All of the pizza flavor, none of the crust.
- Prep10 min
- Cook25 min
- Serves2
Zucchini boats are sturdy enough to carry all the toppings of a pizza, and they take barely any effort. Scoop out the center so there is room for sauce and cheese.
Nutrition per serving (estimated)
Method
- Heat the oven to 400°F (200°C). Scoop out some of the zucchini flesh with a spoon to make a boat. Brush with oil, season with salt and place cut-side up on a sheet pan.
- Bake 10 minutes, then blot any liquid with a paper towel.
- Fill with marinara, mozzarella and pepperoni. Bake 12 to 15 minutes until bubbling and golden.
- Finish with Italian seasoning, parmesan and fresh basil.
Chef’s notes
- Pre-baking the zucchini keeps the boats from turning watery.
- Use sautéed mushrooms and olives for a vegetarian version.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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