Pizza-Style Stuffed Zucchini Boats with Pepperoni

Why You’ll Love This Recipe

• All the flavors of a classic pepperoni pizza in a lighter, veggie-forward package.
• Pre-baked shells and a quick skillet filling keep the texture juicy, not watery.
• Family-friendly, weeknight-easy, and on the table in 45 minutes.
• Flexible base for your favorite pizza toppings and herbs.

Grocery List

• Produce: 4 medium zucchini, 1 small yellow onion, 3 garlic cloves, fresh basil
• Dairy: Low-moisture mozzarella (8 oz), Parmesan cheese
• Pantry: Marinara sauce, extra-virgin olive oil, pepperoni, Italian seasoning, crushed red pepper flakes, kosher salt, black pepper

Full Ingredients

For the zucchini boats

• 4 medium zucchini (about 8 oz each), halved lengthwise
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the pizza filling

• 1 tbsp extra-virgin olive oil
• 1/2 small yellow onion, finely diced (about 1/3 cup)
• 3 garlic cloves, minced
• 1 cup finely chopped zucchini flesh (from the scooped centers)
• 1 1/2 cups marinara sauce
• 1/2 cup chopped pepperoni (about 2 oz)
• 2 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 tsp kosher salt
• 1 cup shredded low-moisture mozzarella (about 4 oz)
• 2 tbsp finely grated Parmesan

For topping and finish

• 1 cup shredded low-moisture mozzarella (about 4 oz)
• 3 oz pepperoni slices (about 32 small slices; 3–4 per boat)
• 2 tbsp finely grated Parmesan (optional, for extra savoriness)
• 2 tbsp chopped fresh basil, plus small leaves for garnish

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Set a rack in the middle of the oven and preheat to 425°F. Lightly oil a 9×13-inch baking dish or a rimmed sheet pan so the zucchini won’t stick and will brown gently on the bottom.

Step 2: Split, scoop, and season the zucchini

Trim the ends, then halve each zucchini lengthwise. Use a spoon to scoop out the seedy center, leaving sturdy 1/4-inch-thick shells. Finely chop 1 cup of the scooped zucchini flesh for the filling; discard the rest or save for another use. Pat the shells dry, brush with 1 tbsp olive oil, and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Arrange cut-side up in the prepared pan.

Step 3: Pre-bake the shells

Bake the zucchini shells for 8 minutes to jump-start tenderness and drive off excess moisture. This helps them keep their shape and prevents a watery final dish. While they bake, start the filling.

Step 4: Build the pizza-style filling

Heat 1 tbsp olive oil in a skillet over medium heat. Sauté the diced onion for 2–3 minutes until translucent. Stir in the garlic and chopped zucchini flesh; cook 2–3 minutes until the zucchini is just tender. Add the marinara, chopped pepperoni, Italian seasoning, and crushed red pepper flakes. Simmer 2 minutes to thicken slightly, then turn off the heat. Fold in 1 cup mozzarella and 2 tbsp Parmesan. Season with the remaining 1/4 tsp kosher salt.

Step 5: Fill the boats generously

Remove the shells from the oven. Spoon and lightly pack the hot filling into each shell, mounding it so it reaches the edges. This ensures every bite has saucy, cheesy goodness.

Step 6: Top with cheese and pepperoni

Sprinkle the remaining 1 cup mozzarella evenly over the boats. Arrange the pepperoni slices on top (3–4 per boat), slightly overlapping for attractive curl and crisped edges. If using, dust with the extra 2 tbsp Parmesan.

Step 7: Bake, broil, and finish

Return to the oven and bake 10–12 minutes, until the cheese is melted and bubbling. Switch to broil and brown the tops 1–2 minutes; watch closely to avoid burning. Let the boats rest 5 minutes to set. Shower with chopped fresh basil and a few small basil leaves. Serve hot.

Pro Tips

• Choose medium zucchini for the best shell-to-filling ratio; oversized zucchini can be watery and harder to cook evenly.
• Pre-baking the shells is key to avoiding sogginess and keeps the boats structurally sound.
• Use low-moisture mozzarella for ideal melt and browning; fresh mozzarella can weep unless well-drained.
• Let the filling simmer briefly so it thickens; a thicker sauce gives neater slices and less pooling.
• For extra-crispy pepperoni, place a few slices directly on the cheese and a few tucked into the cheese to vary texture.

Variations

• Margherita: Omit pepperoni. Add halved cherry tomatoes to the filling and finish with extra basil. For authenticity, dot with torn fresh mozzarella (well-drained), then broil briefly.
• Supreme: Add finely diced bell pepper, sautéed mushrooms, and sliced black olives to the filling. Keep the total volume similar so the boats stay full but not overflowing.
• Sausage & Peppers: Replace pepperoni with 8 oz cooked Italian sausage (drained) and add 1/2 cup sautéed peppers. Sprinkle with a pinch of fennel seeds.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat at 375°F for 12–15 minutes (or air-fry at 350°F for 5–7 minutes) until hot and bubbly; microwave 60–90 seconds for a faster, softer result. Freezing assembled zucchini boats is not recommended (they can turn watery), but the cooked filling freezes well for up to 3 months. For make-ahead: pre-bake shells and cook the filling up to 24 hours in advance. Assemble, cover, and refrigerate; bake 12–15 minutes from cold before broiling.

Nutrition (per serving)

Approximate: 510 calories; 37 g fat; 12 g carbohydrates; 22 g protein; 2 g fiber; 1,150 mg sodium. Values will vary based on brands of marinara and pepperoni.