Zucchini Pizza Boats

Smells like a Margherita pizza. Sold!

The zucchini: new to our diet in the past decade, but covered in olive oil, black pepper, and garlic? We’re bound to be good friends.

Found: Proud Italian Cook & Better Together

Makes 1-2 servings

Eating pizza nightly isn’t advisable due to the usual thick crust, heavy layers of full-fat cheese, and familiar toppings of ground beef, sausage, and pepperoni. What do you gain? Excess calories, unhealthy fats, and lethargy.

Lighten yours up by replacing the crust with zucchini halves and forgoing meat. Try it once, repeat forever.


  • 1 zucchini, sliced lengthwise in half, scoop out the seeds, and bottom out the boat by slicing a thin lengthwise layer off with a knife (see picture above)
  • 2-3 tsp. extra virgin olive oil
  • 1 clove garlic, crushed
  • Black pepper, to taste
  • 1 roma tomato, sliced
  • 2-3 tbsp. low-fat shredded mozzarella cheese
  • 1 basil leave, coarsely chopped

How to:

  1. Preheat oven to 350F. Prepare the zucchini as above and place in a casserole dish.
  2. In a small bowl, combine oil, garlic, and pepper. Spread over the zucchini especially where you scooped out the seeds so that the oil does not run off into the dish. Layer with tomatoes and finish off with cheese.
  3. Place in preheated oven for ~10 minutes or until cheese is bubbly and slightly browned. Let cool, add basil, and enjoy.

Make it a meal:

  • Serve with 1 cup whole grain pasta, tomato sauce, and (extra) lean ground turkey (i.e. turkey bolognese).

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