With a handful of ingredients, you can turn your garden fresh zucchini into these quick and healthy Zucchini Pizza Boats. It’s all your favorite pizza flavors and toppings, with none of the carbs or calories! Keto and vegetarian friendly too!
Raise your hand if you love pizza. Now raise your hand if you don’t eat pizza nearly as much as you’d like because, well…carbs. Me too.
But, when I first tried these keto zucchini boats, I realized that it’s not necessarily pizza itself that I crave, but rather the sauce, cheese, and toppings. If I can put all those flavors on something besides bread, I end up still loving it just as much!
These healthy zucchini boats are my new pizza substitute. This is especially perfect for the summer months when there seems to be an excess of zucchini everywhere you look. That sounds to me like an excess to have keto pizza for dinner every night. (Or, at least once a week!)
The base recipe I share below is for vegetarian zucchini boats. They’re healthy, low carb, and keto. You can even make them vegan with a cheese substitute, though I haven’t tried that myself. The fun part, of course, is piling your favorite pizza toppings on these, whether you keep it vegetarian or add in some meat.
In addition to being healthy, these are also super easy to make. There’s only about 10 minutes of hands-on time. Perfect for busy weeknights or even lunch!
Ingredients & Substitutions
- Zucchini – Choose zucchini close in size for equal cooking times.
- Tomato sauce – Store-bought or homemade, it’s up to you. This easy marinara sauce would be perfect!
- Garlic – Omit this if you’re not a garlic fan but I love the added flavour.
- Salt – Just a pinch.
- Oregano – This recipes calls for dried oregano and adds the Italian flavour but if you are using fresh use a tsp instead. Usually, dried herbs are 1/3 of the amount of fresh in a recipe.
- Mozzarella – What’s pizza without cheese?! Shredded mozzarella or buffalo if you feel fancy.
How to Make Zucchini Pizza Boats
Preheat the oven to 400ºF. Grease a baking sheet or line it with baking paper. Remove the zucchini tips and cut them in half, lengthwise.
Use a small spoon to remove part of the interior of the zucchini to shape them like boats.
To make the sauce, place the tomato sauce, garlic cloves, salt, and oregano in a blender. Blend until smooth. If you are making my easy marinara sauce you can skip this step and just move on to filling the scooped-out zucchini with the sauce.
Spoon the sauce in the interior of each zucchini. You don’t need to over-fill them.
Top the zucchini boats with shredded mozzarella.
Bake them for 25 minutes or until zucchinis are fork tender and mozzarella is gratin.
Healthy Zucchini Boat Toppings
Use this recipe as your base and get creative! You can top these zucchini pizzas with any of your favorite toppings. Here are just a few ideas:
- Onions, peppers, spinach, olives, or other veggies
- Ham and pineapple for a Hawaiian pizza
- Leftover bacon, sausage, or ground meat
- Mini pepperoni (turkey pepperoni for a healthier option)
- Whatever your favorite pizza topping is…. if it’s weird I want to know. Leave your topping ideas in the comments!
How to Store Italian Zucchini Boats
You can store your keto zucchini boat in the fridge for up to 4 days. Just keep them in an airtight container or wrapped in foil.
Reheat in the oven, until the zucchini warmed through and the cheese it melted. I do not recommend reheating in the microwave, as the texture will be mushy.
Can I Freeze Zucchini Pizza Boats?
Unfortunately, if you try to freeze these, you’ll only end up with a mushy, soggy mess after thawing them. Cooked zucchini does not freeze well, and then when you add the pizza sauce and the moisture from thawing…well, it’s just not a great idea.
More Healthy Keto Recipes:
Zucchini Pizza Boats
- Chopping Knife
- Baking Sheet
- Measuring Spoons
- Measuring Cups
- 1 cup tomato sauce
- 2 cloves garlic
- 1/2 tsp salt
- 1/2 tsp oregano
- 1 1/2 cup mozzarella cheese shredded
- Preheat the oven to 400F. Grease a baking sheet or line it with parchment paper.
- Wash and trim the zucchini and cut them lengthwise. Use a spoon to scoop the seeds and a create a hollow inside for the filling to sit.
- Place the sauce, garlic, oregano and salt in a blender and blend until smooth.
- Spoon the sauce into the hollowed-out part of the zucchini making sure not to overfill.
- Top with mozzarella and any other topping you wish. Bake for 25 minutes or until cheese is melted and zucchinis are fork tender but not mushy.