Keto Pepperoni Zucchini Boats (Printable)

Low-carb zucchini boats filled with pepperoni, tomato sauce, and melted mozzarella cheese.

# 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash zucchinis and slice them in half lengthwise. Using a spoon, carefully scoop out the center seeds to create shallow boats, leaving approximately 1/4-inch thick walls.
03 - Brush the cut sides of zucchini boats with olive oil and sprinkle with salt and pepper.
04 - Arrange zucchini boats cut side up on the prepared baking sheet.
05 - Spoon approximately 2 tablespoons of tomato sauce into each zucchini half. Sprinkle evenly with dried Italian herbs.
06 - Top each boat with shredded mozzarella cheese, followed by 3 pepperoni slices per boat, and finish with a sprinkle of Parmesan cheese.
07 - Bake for 18 to 20 minutes, or 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 -
  • You get pizza cravings satisfied without the carb guilt or the afternoon energy crash that comes after.
  • The whole thing comes together faster than ordering delivery, and your kitchen stays mostly clean.
  • Pepperoni and melted cheese on hot zucchini is somehow more satisfying than it has any right to be.
02 -
  • Don't scoop out the zucchini seeds so aggressively that you punch through the bottom, which I learned the hard way and ended up with sauce pooling under the baking sheet.
  • If your zucchinis are really large and watery, salt the cut sides and let them sit for five minutes, then pat them dry before oiling, because excess moisture makes them mushy instead of tender.
03 -
  • If your zucchinis release a lot of water while baking, don't panic, just drain it from the pan halfway through or the boats won't crisp on the bottom.
  • The mozzarella melts better and browns more evenly if you shred it yourself from a block rather than buying pre-shredded, which sounds fussy but genuinely changes the texture.
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