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Pizza Stuffed Zucchini

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.

sliced zucchini pieces with pepperoni

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!

close up of split zucchinis with cooked pepperoni

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!

pizza filling for stuffed zucchini

I browned some Italian sausage and then combined it with my favorite marinara and some grated mozzarella. Such an easy filling.

You’ll slice your zucchini in half length-wise and then use a spoon to scrape out the seeds. That hollow area left behind is where we’ll add the good stuff.filling zucchini with pizza mixture

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.

pizza stuffed zucchini on sheet pan ready for 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!

cooked stuffed zucchini right out of the oven

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!

 close shot of a cooked stuffed zuchhini

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Three pieces of zucchini topped with cheese and pepperoni

Pizza Stuffed Zucchini

This pizza stuffed zucchini skips the crust and leaves you with all of the tasty pizza toppings stuffed inside a hollowed out zucchini. 

Yield 4
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees. Spray a large baking sheet with non-stick spray.
  2. 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.
  3. Add the marinara and 1 ½ cups of mozzarella to the bowl. Stir to combine.
  4. Slice the zucchini in half length-wise and use a spoon to scrape out the seeds.
  5. Fill the hollowed space in the zucchini with the meat mixture.
  6. Sprinkle the remaining mozzarella and the Parmesan on the zucchini.
  7. Place 2 pepperoni on each zucchini.
  8. Bake for 30 minutes or until the zucchini is as tender as you’d prefer.
  9. 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

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8 thoughts on “Pizza Stuffed Zucchini”

  1. Jeri Gracia

    Made this for dinner tonight! I don’t like Italian sausage so I nixed that and opted to put 3 slices of pepperoni, some onions and bell peppers. served with a fresh spinach salad and it was the perfect dinner! I’m hoping it’s still good tomorrow for lunch.

    1. Karly Campbell

      I haven’t tried reheating these. I do think the zucchini would get a bit softer after reheating, but I think it’d probably be fine!

  2. We really enjoyed this recipe! My husband wasn’t sure but he quickly agreed they were tasty. I added a couple finely diced mushrooms but other than that made them as written. I have printed about 90% of your recipes & now have an endless supply of dinner, breakfast & snack ideas! Thanks so much for all the work you put in. Low carb never looked so good!

  3. This was great. I love all the ingredients, particularly Italian sausage, which is what I used. I also added sliced black olives and used 4 slices of pepperoni per zucchini. Very tasty!

  4. Someday I’m going to remember to buy zucchini to try this. I like the idea of putting pepperoni on them. Thanks, Karly!

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