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.

Course main meal

Cuisine Italian

Keyword baked stuffed zucchini boats, how do I make stuffed zucchini boats, stuffed zucchini, zucchini boats

Prep Time 10

Cook Time 20

Servings servings

Calories 294kcal

Author Beth Pierce

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.

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.