Pizza Stuffed Zucchini Boats are the perfect grain-free alternative to one of the best foods on the planet!
Sometimes it’s so hard to believe that I started this passion project way back in 2013! It’s very entertaining to look back on how my blogging skills have progressed, and also at the tried and true recipes I’ve been making for over 5 years.
I made these Pizza Stuffed Zucchini Boats for the first time in June 2014, and I have loved making them ever since. My aunt and grandma grow a huge (and very impressive) garden each year, and they are nice enough to share lots of vegetables with me when I visit: zucchini, rhubarb, kale, and lots of delicious homemade salsas and pizza sauces.
This is one of my favorite recipes to make in the summer because it uses in-season zucchini, it’s super easy to make, and I can mix it up with all sorts of different pizza toppings.
Pizza Stuffed Zucchini Boats can be made with any toppings you like – my favorites are Hawaiian with pineapple and ham, BBQ chicken, and this pepperoni supreme combination.
Although they’re best served right out of the oven, I also have made these as meal prep and taken them leftover to work for lunches with a big green salad on the side.
If you’re pressed for time, the vegetables can be diced ahead of time so the rest of the assembly is super quick.
I love these Pizza Stuffed Zucchini Boats as a grain-free and gluten-free dinner recipe or a make-ahead meal prep recipe for lunches. The topping possibilities are endless, and they’re actually hard to mess up!
I hope you love these as much as I do.
4 servings
2 zucchini boats
11 minCook Time
11 minTotal Time
Save RecipeIngredients
- 4 zucchini
- 1 cup pizza sauce
- 2/3 cups shredded mozzarella cheese
- 1/4 cup pepperoni, diced
- 1/4 cup red bell pepper, finely diced
- 1/4 cup green bell pepper, finely diced
- 1/4 cup mushrooms, finely chopped
- 1/4 cup red onion, finely diced
Instructions
- Preheat oven to 350 degrees F.
- Slice zucchini in half lengthwise and scoop out the center of each half. Leave about 1/2 inch of the zucchini on the skin to make the boats. (I freeze the inside of the zucchini and blend it in my smoothies).
- Line a baking sheet with aluminum foil and spray with non-stick spray. Arrange zucchini in a single layer, skin side down, and bake for 20 minutes or until zucchini is starting to feel tender.
- Remove zucchini from the oven and carefully spread pizza sauce in each boat. Top with cheese and remaining toppings.
- Place zucchini boats back in the oven and bake for an additional 5-10 minutes, or until cheese is melted and vegetables are soft.
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