Keto Pepperoni Zucchini Pizza Boats (Printable Version)

Zucchini boats loaded with pepperoni, tomato sauce, and mozzarella for a satisfying low-carb 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 & Toppings

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

# How to Make It:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Wash 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 zucchini boats with olive oil and sprinkle generously with salt and pepper.
04 - Place 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 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 zucchinis are tender and cheese is golden and bubbly.
08 - Remove from oven, garnish with fresh basil if desired, and serve immediately while warm.

# Expert Tips:

01 -
  • It tastes like indulgent pizza night but fits perfectly into a keto lifestyle, so you're not sacrificing flavor for results.
  • The whole thing comes together in about 35 minutes, making it perfect for weeknight dinners when you're tired but still want something impressive.
  • Those crispy, melty edges where the cheese touches the pan? That's where the real magic happens, and it never gets old.
02 -
  • The seeds need to come out completely or they'll release water during cooking and make your boats soggy—take your time with this step, even though it feels tedious.
  • Don't skip the parchment paper thinking you can just oil the pan; cheese sticks and burns in ways that make cleanup feel personal.
  • If your zucchini are very large, they might need an extra few minutes in the oven, so trust your eyes over the timer.
03 -
  • Buy whole milk mozzarella instead of skim if you can—it browns better and tastes noticeably richer and more luxurious.
  • If your pepperoni releases a lot of oil during cooking, gently dab it with a paper towel before serving to avoid them tasting heavy or greasy.
  • Invest in a good quality tomato sauce without added sugar—read the label because you'd be surprised how many brands sneak it in.
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