Keto Pepperoni Zucchini Boats

A low-carb, keto-friendly twist on classic pizza, these zucchini boats are stuffed with savory pepperoni, tangy tomato sauce, and gooey melted mozzarella for a satisfying and guilt-free meal. Perfect for anyone following a gluten-free or keto lifestyle, this recipe delivers all the comfort of Italian-American cuisine without the heavy dough.

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Whether you are looking for a quick weeknight dinner or a healthy appetizer, these zucchini boats are incredibly versatile. The tender zucchini provides a mild base that allows the zesty pepperoni and dried Italian herbs to shine.

Ingredients

• 4 medium zucchinis
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 1/2 cup sugar-free tomato or pizza sauce
• 1 teaspoon dried Italian herbs (oregano, basil, thyme)
• 1 cup shredded mozzarella cheese
• 24 slices pepperoni (sugar-free, if possible)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil (optional, for garnish)

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Instructions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Wash the zucchinis and slice them in half lengthwise. Using a spoon, carefully scoop out the center seeds to create shallow boats, leaving about 1/4-inch thick walls.

Step 3

Brush the cut sides of the zucchini boats with olive oil and sprinkle with salt and pepper.

Step 4

Arrange the zucchini boats, cut side up, on the prepared baking sheet.

Step 5

Spoon about 2 tablespoons of tomato sauce into each zucchini half. Sprinkle evenly with Italian herbs.

Step 6

Top each boat with shredded mozzarella cheese, followed by 3 pepperoni slices per boat (more if desired), and a sprinkle of Parmesan cheese.

Step 7

Bake for 18–20 minutes, or until the zucchinis are tender and the cheese is golden and bubbly.

Step 8

Remove from oven, garnish with fresh basil if desired, and serve warm.

Zusatztipps für die Zubereitung

When hollowing out the zucchinis, use a small spoon and be careful not to pierce through the skin. Leaving a 1/4-inch wall ensures the boats remain sturdy enough to hold the sauce and cheese toppings after they soften in the oven.

Varianten und Anpassungen

For extra flavor, you can add sautéed mushrooms, chopped bell peppers, or olives before baking. If you prefer a lighter version, substitute traditional pepperoni with turkey pepperoni or a vegetarian alternative.

Serviervorschläge

These zucchini pizza boats are best served fresh and warm. For a complete and balanced meal, serve them alongside a crisp green salad or roasted cauliflower.

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At just 210 calories per serving and packed with 16g of protein, this dish is as nutritious as it is delicious. Enjoy the classic taste of pepperoni pizza in a fresh, vibrant, and low-carb way.

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Recipe Questions & Answers

→ How do I prepare the zucchini for stuffing?

Slice the zucchinis lengthwise and scoop out the seeds carefully to create shallow boats, leaving about a quarter-inch wall for filling.

→ Can I substitute pepperoni with a different topping?

Yes, turkey or vegetarian pepperoni work well for different dietary needs without sacrificing flavor.

→ What cheese melts best in this dish?

Mozzarella melts beautifully, creating a gooey topping, while a sprinkle of Parmesan adds extra savory notes.

→ How long should these zucchini boats bake?

Bake at 400°F (200°C) for 18 to 20 minutes until the zucchinis are tender and the cheese is golden and bubbly.

→ Are there recommended additions to enhance flavor?

Sautéed mushrooms, chopped bell peppers, or olives can be added before baking to add more depth and variety.