Keto Pepperoni Zucchini Pizza (Print)

Low-carb zucchini boats filled with pepperoni, tomato sauce, and melted mozzarella for a savory meal.

# Ingredients:

→ Vegetables

01 - 4 medium zucchinis
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Sauce & Toppings

04 - 1/2 cup sugar-free tomato or pizza sauce
05 - 1 teaspoon dried Italian herbs
06 - 1 cup shredded mozzarella cheese
07 - 24 slices sugar-free pepperoni
08 - 1/4 cup grated Parmesan cheese
09 - 2 tablespoons chopped fresh basil

# Instructions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash zucchinis and slice lengthwise in half. Using a spoon, carefully scoop out center seeds to create shallow boats with 1/4-inch thick walls.
03 - Brush cut sides of zucchini boats with olive oil and sprinkle with salt and pepper to taste.
04 - Place zucchini boats cut side up on prepared baking sheet.
05 - Spoon approximately 2 tablespoons tomato sauce into each zucchini half and sprinkle evenly with Italian herbs.
06 - Top each boat with shredded mozzarella cheese, followed by 3 pepperoni slices per boat, and finish with a sprinkle of Parmesan cheese.
07 - Bake for 18 to 20 minutes until zucchinis are tender and cheese is golden and bubbly.
08 - Remove from oven, garnish with fresh basil if desired, and serve warm.

# Pro Tips:

01 -
  • Quick and easy to prepare in just 35 minutes total
  • Perfect for keto and low-carb diets with only 4g net carbs per serving
  • Satisfies pizza cravings without the guilt
  • Naturally gluten-free and loaded with nutrients from zucchini
  • Customizable with your favorite pizza toppings
02 -
  • For crispier zucchini, pre-bake the hollowed boats for 5 minutes before adding toppings
  • Check the labels on your tomato sauce carefully - many contain hidden sugars
  • Save the scooped zucchini flesh for other recipes like frittatas or zucchini bread
  • Use a mix of cheeses for more complex flavor - try adding a little smoked gouda or pepper jack
  • For meal prep, prepare the boats through topping, then refrigerate and bake when ready to eat
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