Vegetarian Stuffed Zucchini Pizza Boats

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I love that these vegetarian stuffed zucchini pizza boats are a healthier alternative to traditional pizza, easy to make, and packed with flavor. I simply use fresh zucchini, marinara sauce, mozzarella cheese, and seasoned veggies. Ready in under 30 minutes and kid-friendly, this low-carb dinner is one my whole family enjoys.

Who doesn’t love pizza? This party dish is a classic for a reason, because something satisfying happens when savory tomato sauce, tender veggies, and melty cheese come together. My margherita flatbread and healthy pita pizza are always big hits at my house, but I love experimenting with new and healthier ways to enjoy pizza. Over the years, I’ve gotten creative with flavors, and these zucchini pizza boats have become my new favorite. They’re so easy to make and bursting with classic Italian flavors that everyone loves.

These satisfying and tasty low-calorie zucchini pizza boats are perfect for anyone with a gluten allergy, those that are eating low-carb, or whoever is trying to eat a little healthier. By replacing carb-loaded pizza crust with equally delicious baked zucchini, you can easily turn your favorite cheat meal into a delicious, gluten-free, low-calorie lunch or weeknight dinner.

🥘 Ingredients

I can make these pizza-stuffed zucchini boats using basic ingredients that I already have in my pantry. These are what I use:

Fresh Zucchini: I use large or medium zucchini because once I hollow them out, they make the perfect vessel for all my favorite pizza toppings. If I can’t find zucchini, summer squash works just as well.

Marinara Sauce: Pizza wouldn’t be pizza without a good sauce, so I use marinara for that classic acidic bite. Both jarred and homemade versions work great.

Melty Mozzarella Cheese: I rely on mozzarella because it melts into a gooey layer that holds all the toppings together, but I also like using parmesan, feta, or an Italian cheese blend.

Vegetables: I top my pizza boats with onion, garlic, mushrooms, baby spinach, and black olives, but I often swap in other favorite pizza toppings to customize them.

Seasonings: I get that rich pizza flavor by seasoning with dried Italian seasoning, salt, pepper, and fresh basil.

🔪 How To Make

When fresh zucchini are in season I always make this Stuffed Vegetarian Zucchini Pizza Boats since it is so easy and ready on 30 minutes:

Preheat oven to 375 degrees F: In a large skillet over medium heat, I sauté onion, garlic, mushrooms, and spinach in a bit of olive oil or avocado oil. I stir occasionally until the vegetables soften, about 3 to 5 minutes.

Add spices: I add my Italian spices, salt, and black pepper. I then remove it from the heat and allow it to cool slightly.

Prep the zucchini: I wash the zucchini, trim the ends, and slice each one in half lengthwise. Then, using a knife, small spoon, or melon baller, I scoop out the flesh and seeds.

I place the zucchini halves on a prepared baking sheet, flesh side up, and fill the centers with marinara sauce, my cooked mushroom mix, and sliced olives. If I don’t have a large baking sheet, I use a casserole dish instead.

Lastly, I sprinkle mozzarella cheese on top.

I bake my zucchini pizza boats in a 375°F oven for 15 minutes, or until the zucchini is tender. I top them with fresh basil and serve them warm.

📖 Variations

One of the best things about this zucchini pizza boat recipe is how customizable it is. I can easily add any of my favorite pizza toppings, and below are a few of my favorite combinations.

Barbecue Pizza: I like to make this by filling my zucchini with barbecue sauce, red onion, sliced bell peppers, a dash of chili powder, and plenty of mozzarella cheese. Sometimes, I add black beans for extra protein.

Buffalo Cauliflower-inspired pizza: I do this by stuffing these healthy zucchini boats with buffalo sauce, baked cauliflower, chickpeas, celery, green onions, blue cheese, and top with a drizzle of ranch. 

Pesto Margarita: I make this version by filling my zucchini pizza boats with a mixture of pesto, cherry tomatoes, and buffalo mozzarella. After baking, I top them with fresh basil, dried oregano, a drizzle of olive oil, and sometimes a sprinkle of breadcrumbs for extra crunch.

🍽 Serving Suggestions

When I’m in a rush, I like serving these cheesy pizza zucchini boats alongside a variety of side dishes, like a fresh garden salad like this cucumber tomato avocado salad. This recipe is a delicious way to satisfy all of your pizza cravings! It’s great during the summer months and zucchini season, or really for any time of year.

For a fun weekend party, I try serving my pizza boats with a side of parmesan kale chips, or cheesy garlic roasted asparagus. A light drizzle of balsamic glaze over the veggies or a sprinkle of fresh herbs on the salad really elevates the flavors.

🧊 Storage Directions

Refrigerating: I place any leftover zucchini pizza boats in an airtight container and store them in the fridge for up to 4 days.

Freezing: I do not recommend freezing these healthy zucchini pizza boats.

Reheating: I place my refrigerated zucchini pizza boats on a parchment-lined baking tray and bake them at 350°F until they’re warmed to my liking.

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