Keto Pepperoni Zucchini Boats (Printable Version)

Zucchini boats filled with pepperoni, tomato sauce, and melted mozzarella for a low-carb meal.

# 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 pepperoni, sugar-free preferred
08 - 1/4 cup grated Parmesan cheese
09 - 2 tablespoons chopped fresh basil, optional for garnish

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash zucchinis and slice lengthwise in half. Using a spoon, carefully scoop out center seeds to create shallow boats with 1/4-inch thick walls remaining.
03 - Brush cut sides of zucchini boats with olive oil and sprinkle evenly with salt and pepper.
04 - Place zucchini boats cut-side up on prepared baking sheet in single layer.
05 - Spoon approximately 2 tablespoons tomato sauce into each zucchini half. Sprinkle evenly with dried Italian herbs.
06 - Top each boat with mozzarella cheese, followed by 3 pepperoni slices per boat, then sprinkle with Parmesan cheese.
07 - Bake for 18 to 20 minutes until zucchini is tender and cheese is golden and bubbly.
08 - Remove from oven, garnish with fresh basil if desired, and serve warm.

# Expert Advice:

01 -
  • You get all the pizza satisfaction without the carb crash afterward.
  • It's genuinely faster than ordering delivery, and tastes better.
  • Your kitchen will smell like an Italian restaurant, but your macros stay perfectly balanced.
02 -
  • Don't skip the parchment paper or the olive oil brush; wet zucchini releases moisture and will stick without both.
  • If your zucchini boats are unusually large, add 3 to 4 extra minutes of baking time so the flesh softens all the way through.
03 -
  • Freeze uncooked boats on a tray, then transfer to a container; bake from frozen by adding 5 to 7 minutes to the cooking time.
  • Use a melon baller if you have one; it scoops zucchini centers faster and more neatly than a spoon ever will.
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