Zucchini Pizza Boats Recipe – Low-Carb Pizza Alternative with Mozzarella & Marinara
These Zucchini Pizza Boats are a delicious low-carb twist on classic pizza—perfect for weeknight dinners, meal prep, or guilt-free snacking. Fresh zucchini halves are hollowed out and filled with savory marinara, gooey mozzarella, and your favorite pizza toppings like pepperoni, mushrooms, or olives. Baked until bubbly and golden, they’re gluten-free, keto-friendly, and packed with flavor. Quick to make and endlessly customizable, these boats are a fun way to enjoy pizza night without the carbs.
Equipment
- Baking sheet
- Parchment paper
- Spoon or melon baller
- Knife and cutting board
- Mixing bowl
- Oven (or air fryer)
Ingredients
- 4 medium zucchini
- 1 tbsp olive oil
- Salt and pepper to taste
- ½ tsp garlic powder
- ½ cup pizza or marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan (optional)
- ½ cup toppings (pepperoni, mushrooms, olives, onions, etc.)
- Optional: fresh basil, chili flakes, Italian seasoning
Instructions
- Prep Zucchini: Slice zucchini in half lengthwise. Scoop out centers to create shallow boats. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat dry.
- Preheat Oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.
- Season Zucchini: Brush with olive oil and sprinkle with garlic powder, salt, and pepper.
- Add Sauce and Toppings: Spoon sauce into each boat. Top with mozzarella, parmesan, and desired toppings.
- Bake: Bake for 20–25 minutes until zucchini is tender and cheese is melted.
- Optional Broil: Broil for 2–3 minutes for golden, bubbly tops.
- Serve: Garnish with fresh herbs or chili flakes. Enjoy warm.
Notes
- Use medium zucchini for best shape and even cooking.
- Pre-salting helps reduce moisture and prevents sogginess.
- Customize with vegan cheese or plant-based toppings.
- Great for air fryer—cook at 375°F for 10–12 minutes.
- Store leftovers in airtight container for up to 3 days.
- Reheat in oven or air fryer for best texture.