Skip to main content

Zucchini Pizza Boats

Simple 4-ingredient meal topped with warm marinara sauce and melted cheese!
Plate of baked zucchini halves filled with red sauce and melted cheese.
Prep time: 10 minutes
Cook time: 30 minutes
Makes: 6 small zucchini halves
Nutrition Facts: View label

Ingredients

2 medium or 3 small zucchini
½ cup tomato based pasta sauce
½ cup shredded mozzarella cheese
2 Tablespoons parmesan cheese

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. Heat oven to 350 degrees F.
  4. Cut each zucchini in half lengthwise. Use a spoon to gently scrape out soft, seedy center of zucchini.
  5. Place zucchini halves in a small baking dish. Spoon pasta sauce into zucchini halves. Top with mozzarella and parmesan cheeses.
  6. Bake for 25 to 30 minutes or until zucchini can be pierced with a fork and cheese is bubbly and brown. Serve warm.
  7. Refrigerate leftovers within 2 hours.

Notes

Comments

I made these tonight with yellow zucchini, tomatoes, and basil from our garden - they were great. My husband kept saying he couldn't believe how good they tasted!

Zucchini Boats

Sherman Extension has used this recipe several times with youth as part of Sherman School's SKORE afterschool cooking program.  This is used during the class featuring pizza type recipes.  As long as this is the first recipe used, while the kids are hungry and curious, they are willing to try it and usually announce that it is "okay".  But they always perfer My Personal Pizza when make it later in the class.  I think this recipe would be good for adults who are looking to eat more vegetables and/or reduce carbs, since zucchini is used instead of a flour-based crust or base.

You might also like...

Recipes A to Z (without photos)

Broccoli and Everything Salad
Chopped broccoli, mixed with vegetables, chopped nuts and dressing, is displayed in a serving bowl.

Broccoli and Everything Salad

Fresh vegetables and your choice of protein combined with a creamy dressing. You'll love it as a side or on its own!
Prepare:
15 minutes
Makes:
5 Cups
Cabbage Stir-Fry
Photo of Cabbage Stir-Fry

Cabbage Stir-Fry

Quick and easy lunch or dinner option packed with veggies and ready in 30 minutes!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
5 Cups
Fish and Spinach Bake
Fish filet on a spinach bed with a layer of tomato and green onion.

Fish and Spinach Bake

Healthy baked fish with fresh and frozen veggies and cajun spices.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 Servings
Hazelnut Thumbprint Cookies
Plate of bite-sized cookies with a gooey jam center.

Hazelnut Thumbprint Cookies

This simple and tasty cookie is made with nut flours and your choice of sweetener. Finish the fun with a thumbprint filling of your favorite jam.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
15 cookies
Mexican Adobo Sauce
Medium bowl of thick, red adobo sauce served with tacos.

Mexican Adobo Sauce

Mexican adobo sauce is an all-purpose marinade made of dried hot peppers, spices and vinegar. This sauce gives big flavor to a wide variety of dishes. Thanks to the OSU Latin Heritage Work Group for this tasty recipe.
Prepare:
15 minutes
Cook:
25 minutes
Makes:
2 ½ cups
Refried Beans
Small bowl of mashed beans garnished with cilantro.

Refried Beans

Make your own flavorful and satisfying refried beans at home with this 15-minute recipe.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
1 cup