These Pizza Stuffed Zucchini Boats are filled with seasoned ground beef, marinara, melted mozzarella and pepperoni. They make a satisfying appetizer, side, or main course and are an easy way to enjoy pizza flavors with a low-carb twist.
Pizza Stuffed Zucchini Boats With Ground Beef and Pepperoni
If your garden is producing zucchini, this family-friendly recipe is a delicious way to use them. Zucchini’s mild flavor makes a great vessel for classic pizza toppings, bringing rich marinara, seasoned meat, gooey cheese, and pepperoni together in a lighter dish the whole family will enjoy.
These zucchini boats can be low carb and keto friendly when you choose a sugar-free marinara sauce.
Recipe Variations
Switch up the filling to match your favorite pizza. Here are some tasty variations to try:
- Hawaiian – Fill with marinara, diced ham, pineapple and mozzarella.
- Vegetarian – Use mushrooms, bell peppers, black olives, tomatoes, and marinara.
- Sausage – Substitute cooked pork or turkey sausage for the beef and top with mozzarella.
- BBQ Chicken – Use barbecue sauce, diced cooked chicken, bacon, red onion and cheddar.
Recipe Substitutions
- Swap turkey pepperoni for regular pepperoni.
- Use ground turkey instead of ground beef for a lighter filling.
- Try different cheeses such as Cheddar, Provolone, Monterey Jack, or Pepper Jack alone or combined with mozzarella.
Ingredient List
See the printable recipe card below for exact measurements and full instructions.
- Medium to large zucchinis, cut into quarters
- Olive oil
- Garlic powder
- Black pepper
- Lean ground beef
- Small onion, diced
- Marinara sauce
- Shredded mozzarella cheese
- Pepperoni slices
Recipe Tip: Choose zucchinis that are similar in size so they bake evenly and finish at the same time.
How To Make Pizza Stuffed Zucchini Boats
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or foil.
Trim the ends from each zucchini, slice them lengthwise, then cut each half in half again so you have four “boats” per zucchini.
Use a small spoon to scoop out the center of each piece, creating a shallow well for the filling.
Brush the zucchini lightly with olive oil and season with garlic powder and black pepper. Arrange the boats on the prepared baking sheet and bake for 10 minutes to soften slightly.
While the zucchini par-bakes, prepare the filling. In a skillet over medium heat, brown the ground beef until crumbled, then add the diced onion when the meat begins to brown. Drain excess fat, stir in the marinara sauce, reduce heat to low, and let simmer until the zucchini is ready.
Remove the zucchini from the oven and spoon the meat and marinara mixture into each well. Top with shredded mozzarella and arrange pepperoni slices on top.
Bake the filled zucchini for about 30 minutes, or until the zucchini is tender and the cheese is melted and slightly golden.
Serve warm and enjoy the pizza flavors in a lighter, vegetable-forward presentation.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as zucchini tends to become mushy after thawing.
Useful Kitchen Items
Quality bakeware, absorbent dish towels, and a good set of mixing bowls make preparation easier. Use tools you trust for best results.
If you enjoy this recipe, consider exploring more main dish ideas and feel free to rate or leave a comment if you try it.
Pizza Stuffed Zucchini Boats
Save Recipe
Pin Recipe
Ingredients
- 4 medium to large zucchinis, cut into quarters
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 pound lean ground beef
- 1 small onion, diced
- 1 jar marinara sauce
- 2 cups shredded mozzarella cheese
- 32 slices pepperoni
Instructions
-
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or foil.
-
Trim the ends of the zucchini, slice lengthwise, then cut each half in half so you get four boats per zucchini.
-
Scoop out the center of each piece with a small spoon to create a well for the filling.
-
Brush zucchini with olive oil and season with garlic powder and black pepper. Bake for 10 minutes to soften.
-
While the zucchini bakes, prepare the meat filling.
-
Brown the ground beef in a skillet over medium heat, add the diced onion as the meat begins to brown. Drain any fat, stir in marinara sauce, reduce heat and simmer until ready.
-
Fill each zucchini with the meat and marinara mixture, top with shredded cheese and pepperoni.
-
Return to the oven and bake about 30 minutes, until zucchini is tender and cheese is melted.
-
Serve warm and enjoy.
The nutritional information provided is approximate and should be used only as a general guideline. Values will vary depending on ingredients and cooking methods.