Zucchini Pizza Boats come together in just 30-minutes. Fully loaded with sausage, mushrooms, peppers and olives, it’s a lower-carb, lower-calorie way to enjoy pizza and sneak some extra veggies into your diet.
If you’re one of those lucky people who has loads of zucchini growing in their garden right now, this recipe is definitely for you. I on the other hand am one of those unlucky (green thumb impaired) people who has one zucchini growing on the ginormous plant that’s taking up about half of my raised garden bed…
But, there also seems to be no shortage of people giving away zucchinis this time of year too… I like being the recipient of those.
Especially because I can make these yummy pizza boats with them!
I like my zucchini pizza boats like I like my pizza. Fully loaded, with all the toppings. Sometimes also known as a “supreme” pizza.
Ingredients needed
- Zucchini
- Olive Oil
- Italian Sausage – You can also use turkey sausage or ground beef. Or, use veggie crumbles or leave off the sausage to keep these vegetarian.
- Pizza Sauce – Or, try my homemade marinara sauce.
- Shredded Mozzarella Cheese
- Mushrooms
- Green Peppers
- Black Olives
- Red Onions
How to make them
- Preheat your oven to 400 degrees.
- Cut zucchini in half horizontally, then scoop out the seeds. Place them on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
- Brown sausage. Cook sausage in a large skillet until browned. Stir in pizza sauce and heat for 1-2 minutes longer.
- Add toppings. Add sausage mixture to each zucchini boat, then top with cheese, mushrooms, green pepper, red onion and olives.
- Bake. Place into oven and bake until the zucchini is tender and the cheese has melted, about 12-18 minutes.
- Enjoy! Serve immediately, garnished with basil and red pepper flakes, if desired.
Topping ideas
I made a “supreme” pizza stuffed zucchini boats. But you can also make these with any of your favorite toppings. Here’s some other tasty options:
- Hawaiian – Ham, pineapple, red onions
- Caprese – Fresh chopped tomatoes, basil and a drizzle of reduced balsamic vinegar
- Taco Zucchini Boats – Taco meat, cheddar cheese, black olives, salsa, sour cream (maybe even some crumbled tortilla chips on top for extra crunch)
How to make ahead & store
- You can definitely make these ahead of time and then reheat them in the microwave or in a 350-degree oven for 30 minutes. If reheating them in the oven, place them in a pan and wrap them tightly with foil. Because they reheat so well, I love to make extras for meal prep. They’re perfect for quick workday lunches.
FAQs
They have about 429 calories for two zucchini halves. You can cut calories even further by using turkey sausage, or leaving out the sausage entirely. You can also use reduced fat mozzarella cheese or even omit the cheese entirely for a low-fat option.
Yes! These are perfect to enjoy if you’re following a ketogenic diet. They are low carb and filled with protein from the sausage and mozzarella cheese. Zucchini are a keto friendly vegetable because they are grown above ground.
Wine pairings
- These pizza toppings of sausage, peppers and olives will pair best with a Syrah, a wine that echoes those flavors with its bold spiciness and notes of green pepper and olive.
More zucchini recipes
- Zucchini Soup
- Sauteed Zucchini & Squash
- Zucchini Noodles with Fresh Herbs & Fried Capers
- Zucchini Pasta Salad
- Zucchini Lasagna Roll Ups
- Air Fryer Zucchini Fries
- Greek Stuffed Zucchini Boats
- Taco Zucchini Boats
- Flank Steak with Zucchini & Whipped Feta
- Spaghetti Alla Nerano (Spaghetti with Zucchini)
More quick & easy recipes
Did you try these pizza zucchini boats?
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Zucchini Pizza Boats Recipe
Ingredients
- 4 medium zucchini
- 1 Tablespoon olive oil
- Salt and pepper (to taste)
- 8 ounces italian link sausage (casing removed)
- 14 ounce jar pizza sauce
- 1 1/2 cups shredded mozzarella cheese ((6 ounces))
- 1 cup sliced button mushrooms
- ½ green pepper (diced)
- ¼ cup diced red onion
- 2 Tablespoons sliced olives
- 1 Tablespoon chopped fresh basil (optional)
- 1 teaspoon red chili flakes (optional)
Instructions
- Preheat oven to 400 degrees.
- Cut each zucchini in half horizontally, then scoop out the seeds. If they don’t lie flat, trim a thin strip from the bottom. Place them on a baking sheet or in a 9×13 casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
- Heat a large skillet over medium-high heat. Add sausage and cook until browned, 4-6 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in pizza sauce and heat for 1-2 minutes longer.
- Add sausage mixture to each zucchini boat, then top with cheese, mushrooms, green pepper, red onion and olives.
- Place into oven and bake until the zucchini is tender and the cheese has melted, about 12-18 minutes.
- Serve immediately, garnished with basil and red pepper flakes, if desired.
Nutrition
This zucchini pizza boat recipe was originally published in 2018. It was updated in 2023 to add new content. The recipe remains the same. Enjoy!
Zucchini boats would be so fun to make as a group for a dinner party—or even with kids! I can totally see my girls getting excited about putting on their favorite toppings.
You’re right Catherine – These would be tons of fun at a party! Especially if you’re lucky enough (or your guests are lucky enough) to have loads of zucchini growing in the backyard.
These look so lovely! I am all about those olives though, might just do one with that 😀
I’m sure that would be amazing Hawnuh! My brother would probably eat these that way too – He always loved just plain cheese and black olives on his pizza!
I can’t stop looking at these. They are so pretty and colorful! And just how I like to eat: lots of color and textures and flavor. What a great pizza alternative, Erin!
Thanks Marlynn – I’ll bet you could even make them dairy free!
I wish my zucchini boats looked this pretty. They look so delish. I like the Caprese toppings suggestion as well. A great healthier option to pizza yet still as satisfying. Thanks for sharing Erin!
These look SO good! I have a ginormo zucchini sitting in my fridge, and now I know what to do with it! Do you think you could freeze these or would they get squishy?
Hi Kelsey – Unfortunately, I think these will get squishy in the freezer 🙁
My best thought would be to blanch the scooped out zucchini in boiling water first, then pack on the ingredients, and then freeze without baking.
I could eat zucchini for days! My kids on the other hand, not such fans. BUT they do love pizza! Gonna give this one a whirl for them to see if it will entice them to eat more zucchini. Lord knows we have tons of it in our garden right now!
Let me know what they think Mary!
Erin, I just came across these gorgeous pizza boats and remembered that my other half used to make these during zucchini season. For some reason, they fell off of our summer meal list…but I’m determined to bring ’em back thanks to you 🙂 Yours are gorgeous! Wishing I had some in front of me right NOW. Pinning, sharing, bookmarking…ALL the things 🙂
So happy I could help out Traci!
Hi Erin,
Love this recipe as it is, however, is there a way to use it as a side dish for Christmas?
My son loves zuccini😍
Thanks
I love this recipe! I make it all the time. I make my own spicy pizza sauce and turkey sausage crumbles and it’s delicious! It’s a new staple of mine now. Thanks so much for sharing!!
Of course! I’m happy to hear that you liked it!
Delicious I didn’t have pepperoni so I used Turkey apple sausage, mushrooms, bell peppers and olives it was so good.
That sounds fantastic Rusty!
Erin -I went all out and added pepperoni, sausage, ground beef and bacon. They were wonderful!! Thanks!
I’m so glad you liked it!
Loved it and even the leftovers were great!!
Thank you!
Thanks, these were great and simple to make. I used hot Italian sausage, bacon bits, turkey pepperoni, red onion & green peppers. Very tasty.
These were amazing! Love how they are keto friendly!! It would be fun to make this as a keto pizza lasagna! Love your recipes Erin!!! Delicious as always!
Thanks Devin!