Name: Keto Pizza-Stuffed Zucchini Boats
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 large zucchinis; 3/4 cup shredded mozzarella cheese; 1/3 cup grated Parmesan cheese; 1/2 cup sugar-free pizza sauce or marinara; 12 slices pepperoni (or turkey pepperoni); 1/4 cup chopped bell pepper (any color); 1/4 cup chopped black olives; 1/4 tsp dried oregano; 1/4 tsp dried basil; 1/8 tsp garlic powder; 1 tbsp olive oil; Salt and black pepper, to taste; Fresh basil leaves, for garnish (optional)

Keto Pizza-Stuffed Zucchini Boats

Peter

Craving pizza on a keto diet? These Keto Pizza-Stuffed Zucchini Boats are the answer—cheesy, savory, and packed with classic pizza flavors, all while keeping carbs low. Roasted zucchini acts as the perfect vessel, delivering a tender bite beneath gooey mozzarella, zesty pepperoni, and colorful toppings. The combination of melty cheese, tangy sauce, and a hint of herbs delivers that irresistible pizzeria aroma, while the zucchini base keeps things light and satisfying. Easy to make, visually vibrant, and customizable with your favorite pizza toppings, this dish is perfect for a sunny California evening—no crust required!

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Slice zucchinis in half lengthwise. Use a spoon to scoop out the centers, leaving a 1/4-inch shell. Brush cut sides lightly with olive oil and sprinkle with salt and pepper.
Place zucchini boats cut side up on the prepared baking sheet. Bake for 8 minutes to soften slightly.
Remove from oven. Spoon pizza sauce evenly into each zucchini boat. Sprinkle with half the mozzarella and Parmesan cheeses.
Top with pepperoni slices, bell pepper, and black olives. Sprinkle with oregano, basil, and garlic powder. Add remaining cheese over the top.
Return to oven and bake for 10-12 minutes, until cheese is melted and bubbly.
Broil for 1-2 minutes for extra browning, if desired. Remove from oven and let cool slightly. Garnish with fresh basil before serving.