Pizza Zucchini Boats

5 from 2 votes

Pizza Zucchini Boats, the perfect blend of garden-fresh zucchini and classic pizza flavors.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Servings: pizza boats

Calories: 177kcal

Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
Slice the zucchini in half lengthwise. But do not cut off the tops. Use either a spoon or a melon baller to scoop out the insides of the zucchini. (Be careful not to pierce through the zucchini) Place the sliced and scooped zucchini halves, cut side up, on the prepared baking sheet. Blot the inside of the zucchini with a paper towel.
Use a pastry brush to brush each of the zucchini halves with the extra virgin olive oil.
Sprinkle each halved zucchini with kosher salt and cracked black pepper. Bake for 10 minutes. Remove the zucchini from the oven. Pat dry with a paper towel.
Spread 1½ tablespoons of pizza sauce down the center of each zucchini.
Sprinkle each zucchini half with ¼ cup freshly shredded mozzarella cheese over the pizza sauce.
Arrange 14-16 slices of mini pepperoni over the mozzarella cheese layer. Bake for 10-12 minutes or until the cheese is melted and slightly golden. Allow the pizza boats to rest a few minutes before serving.

Storage:

To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To Freeze: This does not freeze well.
To Reheat: Reheat in the oven until the cheese is melted and the boats are heated through.

Tips:

To ensure an even cooking, cut each zucchini into halves of similar sizes and thickness.
A teaspoon is about the right size to scoop out the zucchini flesh. Or you could use a melon baller instead.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your zucchini boats as the suggested baking time approaches.