Zucchini Pizza Boats- Vegetarian

I’ve been doing the 21 Day Fix and one thing I really miss is PIZZA! These Zucchini Pizza Boats do a pretty good job of killing my craving! Zucchini is a great vegetable to spice up. It’s mild taste makes it easy to add to soups, pastas, casseroles, etc. This recipe can satisfy the meat-lover as well! Just add pepperoni or sausage. Leftovers keep well in the fridge for a few days and are great for a quick lunch! And the toppings in this recipe are optional- anything goes!

Zucchini Pizza Boats (Makes 4-6 servings)


  • 4-5 small zucchini
  • 1 8oz. can of tomato sauce
  • 10oz. white button mushrooms diced
  • 2 cups shredded mozzarella cheese
  • 1/3 cup bread crumbs (I use Glutino gluten free breadcrumbs)
  • 1/4 cup parmesan cheese
  • 1 Tbsp Italian seasoning
  • 1 clove garlic minced
  • 1/2 tsp fennel seed
  • 1/2 tsp garlic salt
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp ground black pepper
  • 1/2 can sliced black olives
  • 1/2 tsp dried parsley
  • OPTIONAL- finely diced pepperoni or cooked Italian turkey sausage

Preheat oven to 400 degrees. Wash the zucchini well and slice in half length wise. Using a spoon, scoop out the flesh from the center. Leave about 1 centimeter of zucchini flesh around the edges. Save the scooped out zucchini in a bowl. Place the zucchini halves in a deep casserole dish or baking tin.

Dump the reserved zucchini flesh onto a cutting board and chop it into smaller pieces. Return the chopped pieces to the bowl and stir in the tomato sauce, bread crumbs, parmesan cheese, Italian seasoning, garlic, fennel, garlic salt, red pepper flakes and black pepper (add meat at this point as well).

Refill the zucchini halves with the prepared mixture. Top with mozzarella cheese and black olives. Sprinkle dried parsley over the top.

Loosely cover the baking dish with foil and bake for 20-25 minutes. Remove foil and bake an additional 10 minutes- until cheese is lightly browned around the edges.


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