New Recipe Idea: Zucchini Pizza Boats!

Pizza night is a ritual: melted cheese, savory sauce, and that irresistible pull of satisfaction. But what if you could enjoy all of that—without the crust? Enter Zucchini Pizza Boats—a clever, lighter twist that transforms zucchini halves into edible pizza vessels. Thrive Market’s version leans into crisp-tender zucchini, blistered tomato topping, garlic, basil, and melty mozzarella, creating a dish that’s much more than a veggie side.

This concept taps into both the low-carb makeover and vegetable-forward movement sweeping food culture. Rather than hiding veggies, it places them front and center as the “crust.” Because zucchini is mild and forgiving, it welcomes tomato, garlic, herbs, and cheese, turning humble ingredients into something both playful and satisfying. The result is a naturally gluten-free, low-carb dish that brings pizza flavor without derailing diet goals.

In recent years, “pizza alternatives” like cauliflower crust, portobello pizzas, and zucchini boats have gained traction in wellness and clean-eating communities. This recipe hits that sweet spot: pizza nostalgia meets vegetable innovation. Serve it for weeknight dinners, share it at casual gatherings, or layer it into bowl meals. It’s proof you don’t need dough to deliver pizza joy.

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How to Make Zucchini Pizza Boats

Recipe Details

Yield: 6 servings
Active Time: 15 minutes
Total Time: 30 minutes

Recipe Ingredients

• 3 medium zucchini
• Olive oil
• Sea salt
• 4 cloves garlic, sliced
• 2 cups cherry tomatoes, halved
• ¼ cup basil, cut in a chiffonade, plus extra for serving
• Freshly ground pepper
• 1 cup fresh mozzarella cheese, sliced

Recipe Instructions

1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
2. Slice zucchini in half lengthwise and brush with olive oil. Sprinkle with salt and roast in oven 10 minutes.
3. Place 2 tablespoons olive oil in a pan set over medium heat and sauté garlic 30 seconds.
4. Add in tomatoes and sauté, stirring often until tomatoes blister. Stir in basil and season to taste with salt and pepper.
5. Layer sliced mozzarella on top of zucchini halves and spoon tomato sauce over top.
6. Place back in oven to bake until cheese has melted and zucchini is tender, about 10 minutes. Top with extra basil to serve.

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Zucchini Pizza Boats Nutrition Facts

*Estimated per serving (recipe yields 6 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 serving (1/6 of recipe)
Calories	≈ 110 kcal
Protein	≈ 6 g
Carbs	≈ 6 g
Sugar	≈ 3 g
Fiber	≈ 2 g
Fat	≈ 7 g

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Zucchini Pizza Boat Variations & Tips

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Best Zucchini Pizza Boat Pairings

• Mixed greens salad with lemon vinaigrette — crisp and bright against the cheesy vegetables.
• Garlic bread (gluten-free option) — for those who still want a side “bread” experience.
• Roasted broccoli or asparagus — hearty roasted veg balances the zucchini’s tenderness.
• Soup (tomato, vegetable, or minestrone) — dunk or enjoy side by side with your pizza boat.
• Grain bowls or quinoa side — use the zucchini boat as an entrée component in a fuller plate.
• Pesto drizzle or balsamic reduction — finish with a small drizzle to elevate flavor complexity.

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When to Make Zucchini Pizza Boats

• Weeknight dinners — fast to assemble, quick to bake, and satisfying.
• Casual get-togethers or game nights — serve as finger-friendly mini pizzas on a tray.
• Summer grilling or cookouts — pre-roast zucchini or grill boats before topping and finishing in oven.
• Vegetarian or family meals — crowd-pleasing vegetable entrée that both kids and adults enjoy.
• Meal prep & reheating — assemble boats ahead, bake when ready, and reheat gently for later meals.

Photo credit: Paul Delmont