Zucchini Pizza Boats

Why You’ll Love This Recipe

I like this recipe because it satisfies my pizza cravings without all the heaviness of dough. The zucchini acts as a fresh, low-carb base that pairs beautifully with classic pizza toppings. I also love how customizable it is—I can change the toppings to fit whatever I have on hand, and it still turns out delicious. Plus, it’s quick, easy, and a great way to sneak in extra vegetables.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 medium zucchini
⅔ cup shredded mozzarella cheese
6 tablespoons Italian sausage, cooked and crumbled
6 tablespoons pizza sauce
⅓ cup mini pepperoni

Directions

I preheat my oven to 375°F.
I wash, dry, and slice each zucchini in half lengthwise to create 6 halves. Using a spoon, I scoop out the centers to make a little well for the filling.
I spread 1 tablespoon of pizza sauce into each zucchini half.
I sprinkle in 1 tablespoon of the cooked Italian sausage, spreading it evenly.
I top the sausage with mozzarella cheese and finish with mini pepperoni on top.
I place the zucchini halves into a 9×13 casserole dish sprayed with olive oil.
I bake them for 20–25 minutes, until the zucchini is tender and the cheese is melted and golden.

Servings and Timing

This recipe makes 6 servings. It takes about 10 minutes to prep, 20 minutes to bake, and 30 minutes total.

Variations

I like to swap the sausage and pepperoni for veggies like mushrooms, bell peppers, or olives for a vegetarian version. Sometimes I use ground turkey or chicken sausage for a lighter protein. If I’m craving extra flavor, I sprinkle on some red pepper flakes or Italian herbs before baking. For a different cheese profile, I’ve tried cheddar, provolone, or even a sprinkle of Parmesan.

Storage/Reheating

I store leftover zucchini pizza boats in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them back in the oven at 350°F for about 10 minutes so the cheese melts again and the zucchini stays firm. The microwave works too, though it makes the zucchini softer. I don’t recommend freezing them since zucchini releases a lot of water when thawed.

FAQs

Can I make these zucchini boats ahead of time?

Yes, I assemble them a few hours in advance and bake them right before serving.

Do I need to cook the zucchini before filling them?

No, they soften perfectly in the oven as they bake with the toppings.

Can I use turkey sausage instead of Italian sausage?

Yes, I often swap in turkey or chicken sausage for a leaner option.

What other toppings can I use?

I like adding mushrooms, onions, peppers, olives, or even pineapple for a fun twist.

Can I make these vegetarian?

Yes, I skip the meat and load them with veggies and extra cheese.

How do I prevent the zucchini from being watery?

I scoop out the centers well and sometimes sprinkle them lightly with salt, letting them sit for a few minutes before filling.

Can I use different cheeses?

Absolutely. Cheddar, provolone, or Parmesan all work nicely.

Are these zucchini boats low-carb?

Yes, they’re naturally low-carb and a great pizza alternative for anyone watching carbs.

Can I grill zucchini pizza boats instead of baking them?

Yes, I place them on foil and cook over medium heat on the grill until tender and melty.

What can I serve with zucchini pizza boats?

I like to serve them with a simple side salad or some garlic bread if I want a heartier meal.

Conclusion

These Zucchini Pizza Boats are one of my favorite quick and easy dinners because they pack all the flavors of pizza into a lighter, veggie-based dish. With melted cheese, savory sausage, and pepperoni, they’re always a hit at my table. I love how versatile they are and how fast they come together, making them perfect for busy weeknights.