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Pizza Stuffed Zucchini Boats

Pizza zucchini boats are baked zucchini shells loaded with pizza sauce, pepperoni, and melted mozzarella until bubbly. This easy pizza dinner keeps the texture of tender zucchini with classic pizza toppings in each hand-sized boat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats base
  • 4 medium zucchini Halved lengthwise; scoop out centers to leave a 1/4-inch shell.
Pizza filling
  • 0.5 cup pizza sauce Spread a spoonful in each zucchini boat.
  • 1 cup mozzarella cheese, shredded Use for both topping layers.
  • 30 mini pepperoni slices Divide between vegetable layer and top layer.
  • 0.25 cup black olives, sliced Slice and layer with vegetables.
  • 0.25 cup green bell pepper, diced Dice small for even bites.
  • 4 mushrooms Thinly slice.
  • 0.5 tsp Italian seasoning Sprinkle over the top before baking.
  • 0.25 tsp garlic powder Sprinkle over the top before baking.
  • red pepper flakes For garnish; adjust to taste.
  • fresh basil For garnish after baking.
  • parmesan Optional garnish if desired.

Equipment

  • 1 sheet pan

Method
 

Prep the zucchini
  1. Preheat your oven to 400°F.
  2. Halve the medium zucchini lengthwise and scoop out the centers, leaving a 1/4-inch shell; discard the flesh or save for another use.
  3. Pat the inside of each zucchini shell dry with paper towels to remove excess moisture.
Stuff and bake
  1. Spread a spoonful of pizza sauce inside each zucchini boat.
  2. Layer the mushrooms, bell pepper, black olives, and half the pepperoni over the sauce.
  3. Top with shredded mozzarella and the remaining pepperoni slices.
  4. Sprinkle Italian seasoning and garlic powder evenly over the top.
  5. Bake 20–25 minutes at 400°F until the cheese is melted and bubbly and the zucchini is tender; garnish with red pepper flakes and fresh basil right away.

Notes

For the best “pizza” texture, dry the zucchini shells well so they bake instead of steaming. Refrigerate leftovers in a sealed container for up to 3 days and reheat in a 400°F oven until hot and bubbly. Freezing is not recommended because zucchini can turn watery. For a keto-friendly swap, use a low-sugar pizza sauce (or no-sugar-added sauce) to keep carbs lower without changing the method.