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Pizza Stuffed Zucchini Boats

Pizza zucchini boats are baked zucchini boats loaded with pizza sauce, pepperoni, and melty mozzarella for a baked zucchini pizza dinner. Each boat is hollowed to a 1/4-inch shell and baked until the cheese is bubbly and the zucchini is tender.
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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
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boat filling
  • 4 medium zucchini Halved lengthwise.
  • 0.5 cup pizza sauce Use 1/2 cup total, portioned between boats.
  • 1 cup mozzarella cheese Shredded, divided between topping layers.
  • 30 mini pepperoni slices Divide between the center layer and the top.
  • 0.25 cup black olives Sliced.
  • 0.25 cup green bell pepper Diced.
  • 4 mushrooms Thinly sliced.
  • 0.5 tsp Italian seasoning
  • 0.25 tsp garlic powder
  • red pepper flakes For garnish.
  • fresh basil For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep the zucchini
  1. Preheat the oven to 400°F, and set a sheet pan inside to heat while you prep.
  2. Halve 4 medium zucchini lengthwise and scoop out the centers, leaving about 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, diced green bell pepper, sliced black olives, and half of the mini pepperoni slices.
  3. Top each boat with shredded mozzarella and the remaining mini pepperoni slices.
  4. Sprinkle Italian seasoning and garlic powder evenly over the tops.
  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 before serving.

Notes

For crisp-tender boats, dry the zucchini shells well so they don’t steam in the oven. Store leftovers in the refrigerator up to 3 days; reheat in a 400°F oven until hot. Freezing isn’t recommended because zucchini can soften further after thawing. Dietary swap: use turkey pepperoni or a dairy-free mozzarella to reduce saturated fat or make it dairy-friendly.