Keto Pepperoni Zucchini Pizza Boats (Print Version)

Savory pepperoni and mozzarella atop tender zucchini boats for a flavorful low-carb main dish.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchinis
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Sauce and Toppings

04 - 1/2 cup sugar-free tomato or pizza sauce
05 - 1 teaspoon dried Italian herbs
06 - 1 cup shredded mozzarella cheese
07 - 24 slices pepperoni
08 - 1/4 cup grated Parmesan cheese
09 - 2 tablespoons chopped fresh basil

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash the zucchinis and slice them in half lengthwise. Using a spoon, carefully scoop out the center seeds to create shallow boats, leaving approximately 1/4 inch thick walls.
03 - Brush the cut sides of the zucchini boats with olive oil and sprinkle with salt and pepper.
04 - Arrange the zucchini boats cut side up on the prepared baking sheet.
05 - Spoon approximately 2 tablespoons of tomato sauce into each zucchini half. Sprinkle evenly with dried Italian herbs.
06 - Top each boat with shredded mozzarella cheese, followed by 3 pepperoni slices per boat, and a sprinkle of Parmesan cheese.
07 - Bake for 18 to 20 minutes, or until the zucchinis are tender and the cheese is golden and bubbly.
08 - Remove from oven, garnish with fresh basil if desired, and serve warm.

# Expert Tips:

01 -
  • You get that melty, indulgent pizza experience without the carb crash that usually follows.
  • The whole thing comes together in under 40 minutes, which means weeknight dinner that doesn't feel like a compromise.
  • Zucchini stays tender but holds its shape, creating little pockets where cheese and pepperoni get extra crispy.
02 -
  • Don't skip scooping out the seeds properly—too much moisture trapped inside makes the zucchini mushy instead of tender, and the filling gets watery.
  • Parchment paper is your friend here because zucchini releases liquid as it cooks, and it prevents everything from sticking to the pan.
  • If your zucchini are huge, they'll take longer to cook; medium ones are the sweet spot for this timing.
03 -
  • Use a very sharp knife when slicing zucchini lengthwise—a dull blade can slip and make the whole job dangerous.
  • If you're nervous about hollowing out the zucchini, use a melon baller or small ice cream scoop instead of a spoon for more control and less spillage.
  • Brush a tiny bit more olive oil on top of the cheese before baking if you want extra golden browning and crispiness.
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