A healthy, low-carb, recipe for pizza zucchini boats that is full of Italian sausage, Mozzarella and pepperonis. Makes a wonderful quick and easy gluten-free dinner recipe for a busy weeknight.
Do you love adorable veggies full of yummy goodness as much as I do? There must be a child still living within me because I enjoy eating vegetables SO much more when they are the vehicle for delivering my entire meal. *Enter pizza zucchini boats…*
Are you having a hard time getting your kids to eat their vegetables?
If you are having a difficult time getting your little ones to eat their greens, you should totally give these pizza zucchini boats a try. They are rather simple to put together and would be a great project to do with your kid(s) to get them excited about cooking.
Much of the zucchini preparation can be done by youngsters as you will see in the video below. You can also let them place the cheese and any toppings they want onto the pizza zucchini boats.
Watch the video below to see how to make these Pizza Zucchini Boats!
Or you can check it out and other yummy gluten free recipes by going to YouTube here.
Want to try a couple of variations for these Pizza Zucchini Boats?
- Make them healthier:
- Substitute half of the Italian sausage for ground turkey, chicken or tofu. Just know they will not have the same robust Italian flavor!
- Also, you can use turkey pepperonis instead of pork pepperonis.
- Kick it up a notch:
- Try adding a bit of sriracha to the spaghetti sauce or using hot Italian sausage instead of mild.
- More veggies:
- Top each pizza zucchini boat with roasted onions, bell peppers, mushrooms and olives for a more “grown-up” meal!
PIN THIS PIZZA ZUCCHINI BOATS RECIPE
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Ingredients
- 4-5 medium-large zucchinis
- 1-2 T. olive oil + more for zucchini
- ½ c. onions finely diced
- 2 cloves garlic minced
- ½ t. salt
- ¼ t. pepper
- 1 lb. Italian sausage mild
- 1 c. spaghetti sauce
- ½ c. pepperonis small
- 1 c. Mozzarella cheese
- Parsley fresh (optional)
- Parmesan cheese optional
Instructions
- Preheat oven to 350 degrees.
- Cut zucchini in half and scoop out insides. Place zucchini pulp in a bowl to reserve for later.
- Drizzle about 1 T. olive oil over the insides of the zucchini and sprinkle with a little salt and pepper over each.
- Place zucchini on a baking sheet, inside-up, and bake in preheated oven for 7-8 minutes.
- In a medium-large sauce pan, place olive oil, onions, garlic, salt and pepper. Saute for 2-3 minutes over medium heat.
- Add Italian sausage and cook over medium heat for an additional 8 minutes, or until sausage is almost done.
- Measure out 1 c. of the reserved zucchini pulp. Coarsely chop and then place in the pan with the sausage. Cook over medium heat for another 2-3 minutes, or until zucchini becomes soft.
- Reduce heat to a simmer and add spaghetti sauce. Once mixture is heated through, fill each zucchini boat with equal amounts of the sausage mixture. (Each boat will get about ¼ c. of the mixture.)
- Top each zucchini boat with Mozzarella and 6-8 small pepperonis.
- Return zucchini to the oven and broil for 2-3 minutes, watching closely so the cheese does not burn.
- Top with fresh parsley and Parmesan and enjoy!
Notes:
Want to make them healthier? Substitute half of the Italian sausage for ground turkey, chicken or tofu. Just know they will not have the same robust Italian flavor! Also, you can use turkey pepperonis instead of pork pepperonis.
Want to kick it up a notch? Try adding a bit of sriracha to the spaghetti sauce or using hot Italian sausage instead of mild.
Want more veggies? Top each pizza zucchini boat with roasted onions, bell peppers, mushrooms and olives for a more "grown-up" meal!
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Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good! I made this tonight and it was a hit. I’m trying to eat low carb diet and find satisfying meals. My picky 10 year old gave it the thumbs up. I will definitely make again.
That’s awesome to hear, Tammy! It’s always a HUGE win when the kiddos approve. Thanks so much for your comment and rating! 🙂
Made this nd yummy. I had no pepperoni but turned out just fine anyway.
That’s awesome, Luanne! So glad it was still good without the pepperoni! Thanks so much for the comment and rating!!