If you’re craving pizza but want to keep things light and low-carb, these zucchini boat keto pizzas are a win. They deliver all the cheesy, saucy satisfaction without the heavy crust. Plus, they bake on a single sheet pan, so cleanup is minimal.
The texture is tender with just the right bite, and the toppings are totally customizable. This is the kind of weeknight recipe you’ll come back to again and again.
What Makes This Special
- Keto-friendly and filling: You get rich flavor and comfort without the carb crash.
- Sheet pan convenience: Everything roasts together; no need for multiple pans or complicated steps.
- Customizable toppings: Pepperoni, sausage, mushrooms, olives—make it your own.
- Great texture: Pre-baking the zucchini keeps it from turning watery and helps the cheese brown beautifully.
- Family-approved: It tastes like pizza, looks fun, and lets everyone build their own boat.
Shopping List
- Zucchini: 4 medium (choose firm, similar-sized)
- Olive oil: For brushing and roasting
- Salt and black pepper: To season
- Garlic powder and Italian seasoning: Optional but recommended
- Low-sugar pizza sauce or marinara: About 1 cup (check labels for added sugars)
- Shredded mozzarella: 1.5 to 2 cups
- Parmesan: 1/4 cup, grated
- Pepperoni or cooked Italian sausage: About 1 cup total (choose your favorite)
- Veggie toppings: Sliced mushrooms, bell peppers, red onion, black olives (about 1 cup combined)
- Fresh basil or parsley: For garnish
- Red pepper flakes: Optional, for heat
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
- Choose the right zucchini: Go for medium, not huge.Oversized zucchini can be seedy and watery. Wash and dry them well.
- Slice and hollow: Trim the ends, slice each zucchini lengthwise, and use a spoon to scoop out the centers, leaving about 1/4-inch walls. Save the edible scooped flesh if you want to sauté it for another dish.
- Season and oil: Place the zucchini boats cut side up on the sheet pan.Brush with olive oil, then sprinkle with salt, pepper, garlic powder, and a pinch of Italian seasoning.
- Pre-bake the boats: Bake for 10–12 minutes until slightly tender but still holding shape. This step prevents sogginess and helps concentrate flavor.
- Pat dry if needed: If moisture pools in the boats, blot with a paper towel. This makes a big difference in the final texture.
- Sauce and cheese: Spoon about 1–2 tablespoons of pizza sauce into each boat.Top with a generous layer of mozzarella and a sprinkle of Parmesan for extra savoriness.
- Add toppings: Layer pepperoni, cooked sausage, or your favorite veggies. Keep toppings in a single layer so the cheese melts evenly and the zucchini doesn’t steam.
- Roast to finish: Return the sheet pan to the oven for 10–15 minutes, until the cheese is melted and bubbling and the zucchini is tender when pierced with a fork.
- Optional broil: For golden spots, broil for 1–2 minutes. Watch closely so it doesn’t burn.
- Garnish and serve: Let the boats rest 3–5 minutes.Finish with chopped fresh basil or parsley and a pinch of red pepper flakes. Serve warm.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Place paper towels under the boats to absorb moisture.
- Reheat: Warm in a 375°F oven or toaster oven for 8–10 minutes until hot and re-crisped.Avoid the microwave if possible; it can make them soggy.
- Freeze: Not ideal. The zucchini will release water after thawing. If you must, freeze after the pre-bake step (before adding sauce and cheese) for better results.
Benefits of This Recipe
- Low-carb, high-satisfaction: You get pizza flavors without the grain crust.
- Balanced macros: Protein from cheese and meats, fiber from zucchini, and healthy fats from olive oil.
- Quick weeknight option: On the table in about 35 minutes with minimal cleanup.
- Kid-friendly: Build-your-own toppings make it interactive and fun.
- Nutrient-rich: Zucchini offers vitamin C, potassium, and hydration.
What Not to Do
- Don’t skip the pre-bake: Going straight to sauce and cheese makes watery boats.
- Don’t overfill with sauce: Too much sauce leads to soggy results.A thin layer is enough.
- Don’t use raw sausage: Cook and drain sausage before topping. Raw sausage won’t cook through evenly.
- Don’t overcrowd toppings: Heavy layers trap steam and prevent browning.
- Don’t under-season: Zucchini is mild. A pinch of salt, pepper, and herbs brings everything to life.
Alternatives
- Dairy-free: Use a meltable dairy-free mozzarella and skip Parmesan.Add extra olive oil and herbs for flavor.
- Vegetarian: Swap meat for sautéed mushrooms, spinach, or artichoke hearts. Add olives for a salty punch.
- Spicy version: Mix red pepper flakes into the sauce and add jalapeño slices.
- Pesto twist: Use pesto instead of marinara for a fresh, herby profile. Watch salt since pesto can be briny.
- Different cheeses: Try provolone, fontina, or a little smoked gouda for deeper flavor.
- Grill option: Pre-bake the boats, then finish on a medium grill with toppings to add a smoky note.
FAQ
How do I keep the zucchini from getting soggy?
Pre-bake the zucchini, blot any pooled moisture, and go light on the sauce.
Keep toppings in a single layer and finish with a brief broil for caramelized edges.
Can I make these ahead?
Yes. Pre-bake the boats, cool, and store covered in the fridge for up to 24 hours. When ready, add sauce, cheese, and toppings, then bake until hot and bubbly.
What sauce should I use to keep it keto?
Use a low-sugar pizza sauce or marinara with 4 grams of net carbs or less per 1/2 cup.
You can also make a quick sauce with crushed tomatoes, garlic, olive oil, and herbs.
Do I need to peel the zucchini?
No. The skin helps the boats hold their shape and adds fiber. Just wash and dry them well.
Can I use yellow squash instead?
Absolutely.
Yellow squash works the same way and brings a slightly sweeter flavor. Follow the same steps and timing.
What’s the best way to cut the boats evenly?
Trim both ends, lay the zucchini flat, and slice lengthwise through the center. Use a spoon to scoop, leaving even walls.
A melon baller also works well.
How can I add more protein?
Pile on cooked Italian sausage, chopped grilled chicken, or diced Canadian bacon. You can also add ricotta under the mozzarella for extra richness and protein.
Is parchment necessary?
It’s not required, but it helps prevent sticking and makes cleanup easier. If you skip it, lightly oil the sheet pan.
Wrapping Up
Zucchini boat keto pizzas deliver that pizza-night comfort on a weeknight schedule and a low-carb budget.
They’re flexible, fast, and built for a sheet pan, which makes them perfect for busy evenings or meal prep. Keep the pre-bake step, season well, and have fun with toppings. Once you try them, you’ll want to put zucchini on your regular shopping list.