Pizza Stuffed Zucchini Boats
Stuffed zucchini with Italian sausage, marinara sauce, mozzarella and pepperoni creates the best pizza stuffed zucchini boats! It's a great gluten-free and low-carb way to enjoy pizza!
Servings: 8 servings
- 4 large zucchini
- 1 lb Italian sausage
- 1 cup marinara sauce
- 4 ounces mozarella grated
- 24 slices pepperoni
- fresh basil for garnish
Preheat your oven to 375 degrees fahrenheit.
Add the sausage to a pan on medium heat and use a spatula to break it up. Cook on medium heat until it's cooked through and browned.
Pour the marinara sauce on top of the cooked sausage and stir together. Remove from the heat.
Slice the zucchini in half. Use a small spoon to scoop out the seeds, leaving 1/4 to 1/2-inch of flesh around the outside of the zucchini.
Place the zucchini on a baking sheet.
Dollop several spoonfuls of the sausage and sauce into each zucchini half, until they're full. Top with mozzarella cheese and several slices of pepperoni.
Bake the stuffed zucchini for 20-25 minutes, until it's tender crisp. If you'd like softer zucchini, bake a few minutes longer.
Serve the stuffed zucchini boats while warm and enjoy!
- I'm using an old baking sheet, but if you need a new one I always recommend a heavy duty baking sheet that doesn't warp.
- Make sure to read all my pizza variations above to keep this recipe interesting!
Calories: 292kcal | Carbohydrates: 5g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 777mg | Potassium: 528mg | Fiber: 1g | Sugar: 4g | Vitamin A: 424IU | Vitamin C: 21mg | Calcium: 103mg | Iron: 2mg