Pizza stuffed zucchini is a tasty way to get those veggies in your diet. I’ve stuffed these zucchini boats with a mixture of Italian sausage, pizza sauce, and cheese for a low carb pizza recipe. Top them off with pepperoni and a dash of red pepper!
When it comes to take out, there are generally always a few safe bets for staying low carb.
Burgers without buns, steak, fajitas with a fork instead of a tortilla, salad without croutons, and pizza toppings.
Oh yes. I’ve totally been the person at the pizza buffet eating the toppings off a plate full of pizza and leaving the crust behind for the trash.
It embarrasses the heck out of my family, but it’s actually super good and it really feels indulgent.
Of course, I do hate wasting the crust. I mean – it’s garbage in your body, so it’s better to just put it right in the trash, but still. Wasteful.
So, at home, I skip the crust entirely and instead stuff my pizza into zucchini boats. You guys are going to love these!
Stuffed Zucchini Boats:
Would you believe that these zucchini boats are even easier than making a traditional pizza? No crust to worry about, just slice up a few zucchini!
I browned some Italian sausage and then combined it with my favorite marinara and some grated mozzarella. Such an easy filling.
Spoon the sausage mixture into the wells in the zucchini.
Lay a few pepperoni on top of each zucchini for good measure and pop ’em in the oven.
These bake at 350 degrees for 25 minutes.
I sprinkle red pepper flakes and fresh parsley over mine before serving. Parmesan would be delicious too.
I think these pizza stuffed zucchini boats will be a hit with your kiddos! I mean, who can resist pizza night?
If you’re like me and you like to dip your pizza in ranch dressing (no shame here, friends!), try these with my keto ranch dressing!
More easy recipes you might like:
Creamy Lemon Chicken: This recipe is so quick! Just cook up some chicken breasts and then make a quick creamy sauce of lemon juice, garlic, and cream. So good!
Chimichurri Pork Tenderloin: Homemade chimichurri (it’s easy!) over baked pork tenderloin! This one looks like it took some work, but it’s pretty simple.
Cauliflower Chicken Fried Rice: Another take out favorite that you can make at home! Plus, you can start with a bag of already riced cauliflower and a rotisserie chicken to keep things super fast.
Avocado Egg Salad: I eat egg salad for lunch quite often. It keeps me full until dinner – especially this version since it’s packed with healthy fat from the avocado!
Follow me on social for more recipe ideas & inspiration!
- ½ pound sausage
- ½ cup marinara
- 2 cups mozzarella, divided
- ¼ cup parmesan
- 4 medium zucchini
- 16 pepperoni slices
- 1 teaspoon chopped parsley
- Red pepper flakes, for serving
- Preheat oven to 375 degrees. Spray a large baking sheet with non-stick spray.
- Brown the sausage in a medium skillet over medium heat, crumbling as it cooks. Drain the grease and place sausage in a small mixing bowl.
- Add the marinara and 1 ½ cups of mozzarella to the bowl. Stir to combine.
- Slice the zucchini in half length-wise and use a spoon to scrape out the seeds.
- Fill the hollowed space in the zucchini with the meat mixture.
- Sprinkle the remaining mozzarella and the Parmesan on the zucchini.
- Place 2 pepperoni on each zucchini.
- Bake for 30 minutes or until the zucchini is as tender as you’d prefer.
- Sprinkle with parsley and red pepper flakes, if desired, before serving.
Nutrition Information:Yield: 4 Serving Size: 2 zucchini boats
Amount Per Serving: Calories: 157Total Fat: 13gCholesterol: 93mgSodium: 560mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 5gProtein: 10g
All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.