Learn how to make fun and easy low carb Pizza Stuffed Zucchini Boats. They taste so amazing that you won’t even miss the sluggish carbs.

Course: main meal

Cuisine: Italian

Prep Time: 10minutes 

Cook Time: 20minutes 

Servings: 4 servings

Calories: 294kcal


  • 4 zucchini
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon crushed rosemary
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried oregano
  • 1 cup marinara
  • 1 cup shredded mozzarella
  • 1/2 cup shredded provolone
  • 1/3 cup mini pepperoni
  • 1/4 cup sliced black olives
  • chopped fresh basil for garnish


  • Preheat oven to 375 degrees.  Line a baking sheet with parchment paper for easy cleanup.
  • Slice the zucchini in half lengthwise.  Using a small spoon, scoop out the seeds and a little bit of the flesh, leaving about 1/4 – 1/2 inch of flesh on the zucchini. Place the prepared zucchini scooped outside up on the prepared baking sheet.
  • Heat oil over medium heat.  Add the onion and cook until soft, approximately 5 minutes.  Reduce heat to low.  Add minced garlic, rosemary, thyme, and oregano; cook for 1 minute, stirring constantly.
  • Remove the pan from the heat and let it cool for a few minutes.  Stir in marinara, 3/4 cup mozzarella, and 1/4 cup provolone. Scoop the sauce/cheese mixture into the zucchini. Sprinkle with remaining cheese, and top with mini pepperoni and sliced black olives.
  • Bake in a preheated oven for about 15 -20 minutes or until the cheese is melted and lightly browned. Garnish with chopped fresh parsley and serve promptly.


  • Smaller zucchini cook up more tender, and their skin is less tough and not bitter like oversized zucchini.
  • Choose zucchini that is firm and free of cuts and blemishes.
  • Different cooking times will produce slightly different results. 15 minutes of cooking time will produce zucchini that are slightly crisp tender, while 20 minutes of cooking time will produce a softer, more tender zucchini.
  • Use any good melting cheese like mozzarella, provolone, provel, or fontina.  If desired, top with grated Parmesan or grated Romano.
  • If you can not find mini pepperoni, substitute regular-sized chopped pepperoni.
  • Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power.


Calories: 294kcal | Carbohydrates: 14g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 883mg | Potassium: 815mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1034IU | Vitamin C: 42mg | Calcium: 324mg | Iron: 2mg

By Admin

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