Quick, easy and minimal ingredient pizza stuffed zucchini boats! This zucchini recipe is healthy but also very satisfying.
My brussels sprouts obsession is slowly being replaced by zucchini! Only because of the season. Brussels will always be my absolute favorite vegetable. However, they’re just not as good this time of year. Zucchini season is just about to start so I’m all about creating some new fun recipes using it. Starting with these pizza stuffed zucchini boats!
Zucchini boats are one of my favorite low-carb dinners! They’re easy, fun and so versatile. I have quite a few recipes already. But, my current pizza cravings needed this one. My husband said this is his favorite zucchini boat recipe yet! Mine is still the buffalo chicken ones, but this is a close second.
Other zucchini boat recipes:
This recipe is all about the toppings! I personally love pepperoni. Whether, it’s regular or turkey pepperoni. But, I’m also a huge fan of jalapeño on my pizza. So, I chose both! You can do peppers, sliced tomatoes, black olives, sausage, mushrooms. Go crazy! Next time I’ll go with green bell peppers and black olives for a meatless option.
To make this recipe I just used sauce from a jar. Feel free to use your favorite homemade marinara! I love Rao’s tomato sauce. The ingredients are super clean and it tastes amazing.
I hope you enjoy this recipe as much as I do!Print
2 large zucchini
1/2 cup marinara
1 cup shredded mozzarella
chopped parsley or basil for topping
pinch of garlic powder
pepperoni, jalapeño slices, black olives, sliced bell peppers, mushrooms, sliced tomatoes, red pepper flakes
Preheat the oven to 350 degrees F.
Cut tips off ends of zucchinis, and then cut the zucchinis in half, lengthwise & spoon the middle of the zucchini out.
Place zucchini in a baking dish with about an inch of water covering the bottom of the pan, Cover in foil, and bake for about 18 minutes. Remove the water from the pan with zucchini boats when they’re done baking.
Adjust oven temperature to 375 degrees F.
Add 1/2 cup shredded mozzarella to the zucchini boats, then top with marinara, and then the other 1/2 cup mozzarella.
Sprinkle with a pinch of garlic powder then add desired toppings.
Cover with foil and bake for 10 minutes.
Remove foil then cook uncovered for additional 7-8 minutes or until zucchini is tender.
Top with parsley or basil and enjoy!