We’ve remixed pizza a few times but today is the day we take pizza to another level. I’m not quite sure what level we’re on now but it’s definitely one you wouldn’t find at your local pizza place! This Low Carb Zucchini Pizza Boats recipe is easy to make, keto friendly, healthy, and of course…DELICIOUS!
First, take out 3 fresh zucchini. You’ll want to cut these in half lengthwise, remove the pulp from your zucchini by scooping it out with a spoon, and trim the ends off each one.
A quick tip here is when you purchase your zucchini, look for ones that are flat. If you can’t find any then trim your sides down a bit until they’re flat. Why flat? This will keep them from tipping over when you stuff them.
Next, cook or cut up any meat you want to use. I used lean ground turkey today but anything you would find on a pizza will work great!
Don’t eat meat? Don’t worry! Add your favorite alternative or skip this step completely.
As a base here, 2 ounces per half of whatever you’re using should be perfect.
Zucchini Pizza Boat Mix
In a large bowl, add your 12 ounces of meat or alternative, half of your zucchini pulp (mashed up), 2 teaspoons of minced garlic, 1 tablespoon of oregano, 1/8 cup of almond flour, 1/2 cup of a low sodium marinara sauce, a little salt, and a little pepper.
If you’re not using meat or an alternative, use all of your pulp.
Mix everything together.
Place your zucchini on a baking sheet lined with parchment paper for easy clean up and evenly distribute your mix into your zucchini.
Make sure to press each one down so it’s fully stuffed!
Top them with 4 tablespoons of shredded parmesan cheese, 3/4 cup of reduced fat mozzarella cheese, some optional pepperoni slices, and whatever else you want on your zucchini pizza boats!
Bake them on 400F/204C for 15-18 minutes. Add a few minutes if you want them super crispy.
How good do these low carb zucchini pizza boats look?! Not only do they taste as good as they look, they’re super filling, travel friendly, and will last around 4-5 days in your fridge!
To reheat I either zap them for :30 seconds in the microwave or throw them in the toaster over for a few minutes (this will help keep them crispy).
Still craving pizza? Try our Cauliflower Pizza Low Carb Crust recipe next!
Low Carb Zucchini Pizza Boats
What We Used
- Oven
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Ingredients
- 3 Zucchini - Fresh
- 12 Ounces Protein - Lean (2 Ounces Per Half = 12 Ounces Total for 3 Zucchini)
- 2 Teaspoons Minced Garlic
- 1 Tablespoon Oregano
- ⅛ Cup Almond Flour
- ½ Cup Marinara Sauce - Low Sodium
- Salt - Your choice
- Black Pepper - Your choice
- 4 Tablespoons Parmesan Cheese - Shredded
- ¾ Cup Mozzarella Cheese - Reduced Fat
- Slices Pepperoni - *Optional
Instructions
- Take out 3 Fresh Zucchini, cut them in half, remove the pulp, and trim the ends off of them
- Mash up ½ of your pulp or all of it if you’re not using any meat
- Mix together all of your ingredients aside from your Parmesan, Mozzarella, and optional Pepperoni Slices
- Place them on a baking sheet lined with parchment paper (for easy clean up) and stuff each half with your mix (press down with a spoon or your fingers to really pack them)
- Top them with your Parmesan, Mozzarella, Pepperoni Slices, and anything else you want
- Bake them on 400F/204C for 15-18 minutes or longer if you want them crispy
Video
Notes
- Calories: 1160
- Fat: 64g
- Saturated Fat: 24g
- Sodium: 1104mg
- Carbs: 39g
- Fiber: 13g
- Sugar: 12g
- Protein: 107g
- Calories: 193
- Fat: 10.6g
- Saturated Fat: 4g
- Sodium: 184mg
- Carbs: 6.5g
- Fiber: 2.1g
- Sugar: 2g
- Protein: 17.8g
- Calories: 1394
- Fat: 90g
- Saturated Fat: 30g
- Sodium: 1104mg
- Carbs: 39g
- Fiber: 13g
- Sugar: 12g
- Protein: 107g
- Calories: 232
- Fat: 15g
- Saturated Fat: 5g
- Sodium: 184mg
- Carbs: 6.5g
- Fiber: 2.1g
- Sugar: 2g
- Protein: 17.8g
Nutrition
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These are soooo good! I made them for dinner last night to get my “pizza” fix that I have been craving and my whole family loved them!! Derek, you should post a recipe for zucchini taco boats next!!!