Keto Pepperoni Zucchini Boats (Printable)

Low-carb zucchini boats topped with pepperoni, tomato sauce, and melted mozzarella in an easy, tasty 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 sugar-free pepperoni
08 - 1/4 cup grated Parmesan cheese
09 - 2 tablespoons chopped fresh basil for garnish

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash zucchinis and slice lengthwise. Using a spoon, carefully scoop out center seeds to create boats with 1/4-inch thick walls.
03 - Brush cut sides of zucchini boats with olive oil and sprinkle with salt and pepper.
04 - Arrange zucchini boats cut side up on prepared baking sheet.
05 - Spoon approximately 2 tablespoons 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 until zucchinis are tender and cheese is golden and bubbly.
08 - Remove from oven, garnish with fresh basil if desired, and serve warm.

# Expert Tips:

01 -
  • Low-carb and keto-friendly with only 4g net carbs.
  • Easy to prepare in just 15 minutes of prep time.
  • A great way to incorporate more vegetables into a family-favorite dish.
02 -
  • Check your pepperoni and sauce labels to ensure they are free from hidden sugars to keep the dish truly keto.
  • Use parchment paper on your baking sheet for easy cleanup and to prevent the zucchini from sticking.
  • A pastry brush is helpful for applying a thin, even layer of olive oil to the zucchini.
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