Pin Craving pizza but trying to stick to your keto diet? These Keto Pepperoni Zucchini Pizza Boats are the perfect solution. Fresh zucchini halves become the vessel for all your favorite pizza flavors - tangy tomato sauce, savory pepperoni, and melty mozzarella cheese. It's a delicious way to enjoy classic Italian-American flavors without the carbs!
Pin These zucchini pizza boats have become a weeknight staple in many keto households. The natural sweetness of the zucchini pairs beautifully with the savory toppings, creating a balanced dish that doesn't feel like you're missing out on traditional pizza at all. Plus, they're substantial enough to serve as a main dish but light enough that you won't feel weighed down afterward.
- 4 medium zucchinis
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup sugar-free tomato or pizza sauce
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- 1 cup shredded mozzarella cheese
- 24 slices pepperoni (sugar-free, if possible)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil (optional, for garnish)
- Prepare the oven and baking sheet
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the zucchini boats
- Wash the zucchinis and slice them in half lengthwise. Using a spoon, carefully scoop out the center seeds to create shallow boats, leaving about 1/4-inch thick walls.
- Season the zucchini
- Brush the cut sides of the zucchini boats with olive oil and sprinkle with salt and pepper.
- Arrange on baking sheet
- Arrange the zucchini boats, cut side up, on the prepared baking sheet.
- Add sauce and seasonings
- Spoon about 2 tablespoons of tomato sauce into each zucchini half. Sprinkle evenly with Italian herbs.
- Add toppings
- Top each boat with shredded mozzarella cheese, followed by 3 pepperoni slices per boat (more if desired), and a sprinkle of Parmesan cheese.
- Bake
- Bake for 18–20 minutes, or until the zucchinis are tender and the cheese is golden and bubbly.
- Garnish and serve
- Remove from oven, garnish with fresh basil if desired, and serve warm.
For perfectly cooked zucchini boats, avoid scooping out too much of the flesh - you want sturdy boats that can hold your toppings. The zucchini should be tender when done but not mushy. If you find your zucchini releasing too much water during baking (which can make the boats soggy), try salting the zucchini halves after scooping and let them sit for 10 minutes. Then pat dry with paper towels before adding toppings.
These zucchini pizza boats are incredibly versatile. For a meat lover's version, add cooked crumbled sausage or bacon. Vegetarians can skip the pepperoni and load up with sautéed mushrooms, bell peppers, olives, and onions. For a Greek-inspired twist, use feta cheese instead of some of the mozzarella and add diced tomatoes, olives, and a sprinkle of oregano. Turkey pepperoni works great as a leaner alternative to traditional pepperoni without sacrificing flavor.
Serve these keto zucchini pizza boats as a main dish alongside a simple green salad dressed with olive oil and vinegar. They also pair beautifully with cauliflower breadsticks or a cup of keto-friendly tomato soup for a complete comfort food meal. For entertaining, cut the boats into smaller pieces after baking to serve as appetizers at your next gathering. The colorful presentation makes them as appealing to the eye as they are to the palate.
Pin These Keto Pepperoni Zucchini Pizza Boats have converted even the most dedicated pizza lovers into zucchini enthusiasts. With their perfect balance of fresh vegetables and indulgent toppings, they prove that sticking to a keto lifestyle doesn't mean giving up the flavors you love. The next time that pizza craving hits, reach for some zucchini and enjoy this guilt-free alternative that's sure to become a regular in your meal rotation.
Recipe Q&A
- → Can I use turkey pepperoni instead of regular pepperoni?
Yes, turkey pepperoni works well as a lighter alternative and maintains the dish's savory flavor.
- → How do I prepare the zucchini boats for stuffing?
Slice zucchinis lengthwise, scoop out the seeds carefully to create hollow boats, leaving about a 1/4-inch thick wall for stuffing.
- → What baking temperature and time should I use?
Bake the stuffed zucchini boats at 400°F (200°C) for 18–20 minutes until the cheese is melted and golden.
- → Can I add other vegetables to the topping?
Yes, sautéed mushrooms, bell peppers, or olives make great additions to enhance flavor and texture.
- → Is this dish suitable for gluten-free diets?
Absolutely, the ingredients used are naturally gluten-free, making it appropriate for gluten-sensitive individuals.