Ingredients & Substitutions
Here I explain the best ingredients for my zucchini pizza recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Zucchini Pizza Boats
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Topping Variations
Just like a regular pizza, you can easily customize zucchini pizza with different sauces and toppings. Here are some ideas to try:
Yes, you need to pre-roast the zucchini and pat dry. These steps prevent your filling and toppings from ending up too watery, and your zucchini from being soggy. This is the perfect way to use up larger zucchini. I’m not a big fan of larger ones for many recipes because they are so seedy and watery, but since we’re scooping out the center here, they’re perfect for zucchini pizza boats. Small ones will work too, but you’ll have less room for toppings. Eat with a fork and knife. Unlike a regular pizza, it will be difficult to pick these up. A fork and knife are your best bet! What to do with the zucchini centers? You’ll need to scoop them out to hold the toppings, but they don’t have to go to waste. I usually toss them into my zucchini soup.
Veggie – Load them up with bell peppers, oven-dried tomatoes, mushrooms, and olives. Note that the veggies won’t soften much because the baking time is so brief, so you can pre-cook them first if you want them more tender. Meat Lover’s – Add some cooked Italian sausage, ham, and bacon along with the pepperoni. Hawaiian – One of my faves! Top your zucchini pizza boats with Canadian bacon and pineapple tidbits. Buffalo Chicken – Spread some buffalo sauce, add shredded chicken (Instant Pot chicken breast is my go-to quick method for it), and top with a sprinkle of blue cheese or ranch dressing. Or make my buffalo chicken zucchini boats instead. Sauce Swap – One of my kids isn’t a fan of tomato-based sauces, so I make hers with Alfredo sauce. You can also use my basil pesto sauce.
Storage & Meal Prep
Store: Just pop any leftovers in the fridge. They’ll stay good for 3-4 days. Meal prep: You can prep the zucchini pizzas ahead of time, then just bake the day-of. Super easy! Reheat: Pop them in the oven at 350 degrees F for about 10 minutes. Freeze: I like to freeze zucchini pizza boats on a parchment paper lined baking sheet first, so they don’t stick together. Then transfer to a zip lock bag and keep frozen for up to 3 months. The zucchini is more mushy after thawing, but I think they’re still delicious.
Serving Ideas
Wondering what to serve with zucchini pizza? It can easily make a one-pan meal all on its own, but it’s pretty light, so here are some good pairings with it:
Chicken Wings – A classic option with pizza! Try my classic buffalo wings for some heat, or my lemon pepper wings or garlic parmesan wings for savory flavors. Salad – I serve these zucchini pizza boats with my daughter’s favorite kale salad most often, but my Greek salad and Caprese salad are perfect for summer. You can also make my artichoke salad for an Italian-inspired meal. Breadsticks – A good way to make your meal more filling? I often make cauliflower breadsticks for a healthier option.
More Healthy Pizza Recipes
If you like my zucchini pizza, don’t miss my other healthy pizza recipes:
My Tools For This Recipe
Melon Baller – You can just use a spoon or cookie scoop, but I find that this melon baller is the easiest way to scoop out the zucchini seeds. Baking Sheet – The best baking sheet I’ve ever had. It heats evenly and cleanup is a total breeze.
Please enter your first name for your account. Your saved recipe will also be sent to your email. We visited a farm, and they had kittens you could hold or play with. I’m much more of a dog person than cat person, but still enjoyed this so much — and it reminded me that we’ve been promising the kids to get a dog soon. We keep waiting for life to slow down. Do you have any pets? I love hearing about furry friends. Tell me about them in the comments below!
