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Pizza Stuffed Zucchini Boats

Cheesy, saucy zucchini boats loaded with classic pizza toppings like marinara, mozzarella, pepperoni, and bell peppers — a lighter, veggie-forward weeknight dinner ready in under 40 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini, halved lengthwise
  • 1 cup marinara or pizza sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup mini pepperoni slices
  • ½ cup diced bell pepper (any color)
  • ¼ cup sliced black olives
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish (optional)

Method
 

Prep the Zucchini
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
  2. Slice each zucchini in half lengthwise, then use a small spoon or melon baller to scoop out the center flesh, leaving about a ¼-inch thick shell.
  3. Set the scooped-out zucchini flesh aside; you can stir it into the sauce or save it for a soup later in the week.
  4. Pat the hollowed zucchini dry with a paper towel to remove excess moisture.
Season and Pre-Bake
  1. Arrange the zucchini halves cut-side up on your prepared baking sheet.
  2. Lightly season the inside of each with a pinch of garlic powder, salt, and pepper.
  3. Slide them into the oven and pre-bake for 10 minutes until they begin to soften slightly.
Add the Sauce and Toppings
  1. Pull the tray out of the oven and spoon a generous tablespoon or two of marinara into each zucchini half, spreading it right to the edges.
  2. Layer on your toppings — bell pepper, olives, and pepperoni.
  3. Finish with a good handful of shredded mozzarella over each one.
Bake Until Golden and Bubbly
  1. Return the tray to the oven and bake for another 12 to 15 minutes, until the cheese is melted, golden at the edges, and bubbling.
  2. The zucchini should be fork-tender but still holding its shape.
  3. Sprinkle with fresh basil or a pinch of Italian seasoning before serving, and let them rest for two minutes before eating.

Notes

Meal-Prep Tip: Hollow out the zucchini and chop your toppings the night before. Store them separately in airtight containers in the fridge and assemble just before baking. You can also fully assemble and refrigerate, covered, for up to 24 hours before baking — add an extra 5 minutes to the bake time if going straight from the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days, or wrap individually and freeze for up to 1 month. Reheat in the oven at 375°F for 10 to 12 minutes to restore the melty, slightly crisp texture. Common mistakes to avoid: skipping the pre-bake step, overfilling with sauce, using very large zucchini (more water content), and not drying the hollowed zucchini shells before topping.