Easy & Healthy Zucchini Pizza Boats
Capture all the cheesy, saucy goodness you love about pizza, nestled inside a tender zucchini boat. These little wonders are incredibly easy, surprisingly quick, and a fantastic way to sneak in some extra veggies – perfect for busy weeknights!
Equipment
- Baking sheet
- Parchment paper
- Spoon
- Small bowl
- Brush
Ingredients
- 6 Small Zucchini look for smaller, firm zucchini
- 1 tbsp Olive Oil
- 1 clove Garlic Clove minced
- 1 tsp Salt
- Ground Black Pepper to taste
- 1 cup Marinara Sauce use your favorite jarred sauce
- 1 cup Shredded Mozzarella Cheese
- 4 tbsp Grated Parmesan Cheese
- Fresh or Dried Oregano for sprinkling
- Your Favorite Toppings e.g., pepperoni, cooked sausage, sautéed mushrooms, ham, cooked chicken, olives, bell peppers
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Step 2: Slice each zucchini in half lengthwise. Use a spoon to gently scrape out the pulp and seeds, creating a cavity in each half. If the zucchini are wobbly, trim a thin slice off the rounded bottom so they sit flat.
- Step 3: Arrange the hollowed-out zucchini boats on the prepared baking sheet, cut-side up. Pat the insides dry with a paper towel.
- Step 4: In a small bowl, mix together the olive oil and minced garlic. Lightly brush the inside of each zucchini boat with the garlic oil. Sprinkle with salt and pepper.
- Step 5: Spoon about a tablespoon of marinara sauce into each zucchini cavity. Sprinkle the shredded mozzarella evenly over the sauce, then sprinkle the grated Parmesan over the mozzarella. Pile on your favorite toppings.
- Step 6: Bake for about 15 to 18 minutes, or until the zucchini is tender but not mushy and the cheese is melted and bubbly. Keep an eye on them as cooking time may vary.
- Step 7: Carefully remove the boats from the oven. Sprinkle with fresh or dried oregano before serving. Let cool for a minute or two as the cheese will be hot.
Notes
For substitutions, try pesto or white garlic sauce instead of marinara. Mix up the cheese with provolone, red pepper flakes, or goat cheese. Add finely chopped veggies like bell peppers, onions, mushrooms, or pre-sautéed spinach. For protein, use cooked ground beef, shredded chicken, bacon bits, or black beans. Add red pepper flakes for heat or fresh basil/parsley for extra herbs.
Tips for success: Use small zucchini (6-8 inches). Patting the insides dry is crucial to prevent sogginess. Trim the bottom for stability. Pre-cook any meat toppings. You can prep the zucchini and garlic oil ahead and store in the fridge, but add sauce and cheese just before baking.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes for best results (microwave can make them softer). Freezing is not recommended due to high water content.
If zucchini releases water while baking, ensure they were patted dry thoroughly. Pre-baking empty boats for 5-10 minutes can also help reduce moisture.