Pizza Stuffed Zucchini Boats

These low carb easy-to-make Pizza Stuffed Zucchini Boats are flavor packed with marinara, garlic, mozzarella, provolone, and mini pepperoni.  They come together quickly, are family-friendly, and make for quite a satisfying meal.  

Out with the old and in with the new.  Everyone is watching their carb intake, so why not jump on the bandwagon? This recipe, Cabbage Stir Fry with Bacon and Sausage, Zucchini Lasagna, and Southern Fried Cabbage are a few of our favorite low-carb dinner recipes.

How to make Stuffed Zucchini Boats

Start by slicing the zucchini in half lengthwise.  Using a small spoon, scoop out the seeds and a little bit of the flesh.  Then place the prepared zucchini scooped outside up on a baking sheet.  Now heat a little olive oil over medium heat.  Then add the onion and cook until soft.  Now reduce the heat and add the minced garlic, rosemary, thyme, and oregano cooking for 1 minute, stirring constantly. Then remove the pan from the heat and let it cool for a few minutes.  Next, stir in the marinara, mozzarella, and provolone.

Now scoop the sauce and cheese mixture into the zucchini, trying to level them off fairly well.  Then sprinkle with additional shredded provolone, mini pepperoni, and black olives.  Finally, bake in a preheated oven for about 15 -20 minutes or until the cheese is melted and lightly browned.

Recipe Notes and Helpful Tips

• Smaller zucchini cook up more tender, and their skin is less tough and not bitter like oversized zucchini.
• Choose zucchini that is firm and free of cuts and blemishes.
• Different cooking times will produce slightly different results. 15 minutes of cooking time will produce zucchini that are slightly crisp tender, while 20 minutes of cooking time will produce a softer, more tender zucchini.
• Use any kind of good melting cheese like mozzarella, provolone, provel, or fontina.  If desired, top with grated Parmesan or grated Romano.
• If you can not find mini pepperoni, substitute regular-sized chopped pepperoni.
• Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power.

Recipe variations for Stuffed Zucchini

• Vegetarian – add sliced mushrooms, baby spinach, and diced red bell pepper to the onions when sauteing.  Proceed with the rest of the recipe but omit the mini pepperoni.
• Taco – brown ground beef and simmer with taco seasoning and water.  Spoon into the prepared zucchini boats.  Top with cheddar and Monterey Jack Cheese and bake until cheese is melted. Top with diced tomatoes and sliced black olives.
• Mediterranean – brown ground lamb with onions adding garlic at the last minute of cooking.  Remove from the heat and add tomato sauce, feta cheese, sliced black olives, and chopped mint leaves.   Fill prepared zucchini boats and bake.

More zucchini recipes you will love!

Lemon Zucchini Bread

Zucchini Soup

Zucchini Cake with Cream Cheese Frosting

Zucchini and Yellow Squash Au Grating

Zucchini Lasagna

Zucchini Bread

Pizza Stuffed Zucchini Boats

Learn how to make fun and easy low carb Pizza Stuffed Zucchini Boats. They taste so amazing that you won’t even miss the sluggish carbs.

5 from 24 votes

Print Pin Rate

Course: main meal

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Calories: 294kcal

Author: Beth Pierce

Ingredients

• 4 zucchini
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1/4 teaspoon crushed rosemary
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon dried oregano
• 1 cup marinara
• 1 cup shredded mozzarella
• 1/2 cup shredded provolone
• 1/3 cup mini pepperoni
• 1/4 cup sliced black olives
• chopped fresh basil for garnish

Instructions

• Preheat oven to 375 degrees.  Line a baking sheet with parchment paper for easy cleanup.
• Slice the zucchini in half lengthwise.  Using a small spoon, scoop out the seeds and a little bit of the flesh, leaving about 1/4 – 1/2 inch of flesh on the zucchini. Place the prepared zucchini scooped outside up on the prepared baking sheet.
• Heat oil over medium heat.  Add the onion and cook until soft, approximately 5 minutes.  Reduce heat to low.  Add minced garlic, rosemary, thyme, and oregano; cook for 1 minute, stirring constantly.
• Remove the pan from the heat and let it cool for a few minutes.  Stir in marinara, 3/4 cup mozzarella, and 1/4 cup provolone. Scoop the sauce/cheese mixture into the zucchini. Sprinkle with remaining cheese, and top with mini pepperoni and sliced black olives.
• Bake in a preheated oven for about 15 -20 minutes or until the cheese is melted and lightly browned. Garnish with chopped fresh parsley and serve promptly.

Notes

• Smaller zucchini cook up more tender, and their skin is less tough and not bitter like oversized zucchini.
• Choose zucchini that is firm and free of cuts and blemishes.
• Different cooking times will produce slightly different results. 15 minutes of cooking time will produce zucchini that are slightly crisp tender, while 20 minutes of cooking time will produce a softer, more tender zucchini.
• Use any good melting cheese like mozzarella, provolone, provel, or fontina.  If desired, top with grated Parmesan or grated Romano.
• If you can not find mini pepperoni, substitute regular-sized chopped pepperoni.
• Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power.

Nutrition

Calories: 294kcal | Carbohydrates: 14g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 883mg | Potassium: 815mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1034IU | Vitamin C: 42mg | Calcium: 324mg | Iron: 2mg

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