Easy Pizza Stuffed Zucchini Boats
Get ready to combine the comfort of pizza with the freshness of zucchini! These Easy Pizza Stuffed Zucchini Boats take everything you love about a cheesy, saucy pizza and pack it into tender zucchini halves. It's comfort food, but with a healthy, veggie-packed twist that makes you feel good about eating it. Plus, they are SO easy to whip up, making them perfect for a weeknight dinner or even a fun appetizer for a casual get-together.
Equipment
- Pan
- Baking sheet
- Small spoon
- Parchment paper
Ingredients
For the Zucchini Boats
- 4 medium 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 sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1/3 cup mini pepperoni
- 1/4 cup sliced black olives
- Chopped fresh basil for garnish
Instructions
- Step 1: Prep the Oven & Zucchini Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Wash zucchini, slice each in half lengthwise. Use a small spoon to scoop out seeds and some flesh, leaving about 1/4 to 1/2 inch thick shell. Place hollowed halves, scooped side up, on the baking sheet.
- Step 2: Sauté the Aromatics Heat 1 tablespoon olive oil in a pan over medium heat. Add finely chopped onion and cook until soft and translucent (about 5 minutes). Reduce heat to low. Add minced garlic, rosemary, thyme, and oregano. Cook for about 1 minute, stirring constantly, until fragrant.
- Step 3: Make the Pizza Filling Remove pan from heat and let cool for a couple of minutes. Stir in marinara sauce. Add 3/4 cup shredded mozzarella and 1/4 cup shredded provolone cheese. Stir to combine.
- Step 4: Stuff the Boats! Spoon the sauce and cheese mixture generously into each hollowed zucchini half. Fill them up nicely! Sprinkle the remaining mozzarella and provolone cheese over the tops. Scatter mini pepperoni and sliced black olives over the cheese.
- Step 5: Bake 'Em! Carefully slide the baking sheet into the preheated oven. Bake for 15 to 20 minutes, or until zucchini is tender and cheese is melted and lightly browned/bubbly. Start checking around 15 minutes.
- Step 6: Garnish and Serve! Remove from oven and let cool for 1-2 minutes. Sprinkle generously with fresh chopped basil. Serve warm.
Notes
Tips for Success: Use medium zucchini for best results. Leave about 1/4 to 1/2 inch of flesh when scooping so the boat holds its shape. Lightly salting and patting dry zucchini after scooping can help prevent wateriness, though it's often skipped for speed. You can prep zucchini and filling ahead of time and store separately in the fridge before assembling and baking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on a baking sheet in a 350°F (175°C) oven for 10-15 minutes for best texture (microwaving is possible but texture is mushier).