I’d wanted to try making zucchini boat pizzas for a long time when my dad gave me some large zucchinis from his garden. They were perfect for making zucchini boat pizzas, so I adapted a recipe from several others I’d found to make it low carb and more Dukan friendly.
These pizza boats work best with large zucchinis rather than the ones you can find year-round in grocery stores. I use Velveeta shreds because they are very low in fat, but you can use any regular or light mozzarella shreds you prefer. I also used turkey pepperoni.
- 3 large zucchini
- 1 cup pasta sauce
- oregano, garlic powder, salt and pepper
- 8 oz pkg Velveeta shreds, queso blanco or mozzarella cheese shreds
- 1/3 cup grated Parmesan cheese
- 1/2 cup pepperoni slices
- olive oil spray
- Preheat oven to 400 degrees.
- Line a large baking sheet with aluminum foil and spray it with olive oil.
- Peel each zucchini and cut lengthwise in half. Remove any large seeds, then place the zucchinis on the foil.
- Spray the zucchinis lightly with olive oil.
- Top the zucchinis with the pasta sauce, then the cheeses and pepperoni slices.
- Sprinkle the zucchini lightly with salt, pepper, oregano and garlic powder, to taste.
- Bake the zucchini boats at 400 degrees until the zucchinis are tender and cheese is melted, around 18 to 20 minutes. Check them after 12 or 13 minutes to make sure they aren’t getting too brown, in which case, you may need to cover them lightly with aluminum foil.
These zucchini pizza boats will keep in the fridge for a few days, but they don’t microwave well. As with other pizzas, I recommend re-heating them either in a lightly greased fry pan or in the oven, for best results.