Supreme Pizza Stuffed Zucchini Boats (THM S)

Supreme Pizza Stuffed Zucchini Boats (THM S)

Pizza night is easily my favorite night. The kids don't complain. The husband doesn't complain. Imagine my surprise when I traded our usual fathead pizza crust for zucchini, and STILL had a happy crowd. (Angels sang, trust me.)


Believe me when I say how much I love pizza made with fathead dough, but I don't always want my meals to be so calorie-dense. Plus, having a lot of dairy at once can feel really heavy, whereas the zucchini makes your meal lighter (and adds veggies!).

The supreme pizza ingredients I chose were pepperoni, hot Italian sausage, sliced mushrooms, and diced green bell peppers. If you like a different combination - use it! I found this to be very tasty, and I'm sure you will too.

Start by cutting the tops off your zucchini, slicing in half lengthwise, and scooping out the middle/seeds. This is the part of the zucchini that's heavy with water, you want to remove it so that your pizza isn't watery. And, obviously, you need a place for those yummy toppings to go!


It was easy to carve these boats with a mini ice cream scoop. It gave me a nice, round shape, and I could really dig in to the zucchini to create a deep boat.

Next arrange them in your dish. I got the most bang for my buck by alternating the tops and bottoms, like so. [My 9x13 baking dish was perfect for 7-8 zucchini boats.]


Next, salt and pepper your boats, then paint the inside with marinara sauce (store bought or homemade).

Now it's time to pile in the toppings! I did cooked crumbled sausage on the bottom, then mushrooms and bell peppers, a layer of cheese,  topped with pepperoni, and piled on more cheese and seasoning.

I like hugging the pepperoni with cheese because 1) it helps the ingredients stick together and 2) I love crispy pepperoni. I used both mozzarella and Romano cheese for the topping, because I like the differing flavors. I also sprinkled the tops with a little dried Italian seasoning, for an extra flavor boost.

Pop the boats into a 375 degree oven, covered with foil, for about 25 minutes. Remove the foil and continue cooking (or broil on low, like I did for crispy pepperoni) until the tops are browned and bubbly.


Mmm, look at those beautifully brown tops!


These boats were a fantastic, light and filling dinner. I wanted to add even more green to my plate, so I enjoyed two with a side salad. My kids enjoyed their boats minus the spicy sausage. My husband (zucchini hater extraordinaire) had three. THREE! I almost died of shock.

This meal was so fresh and easy, it almost felt illegal (ha!). I hope your family enjoys these as much as mine!

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