Zucchini Pizza Boats - Dr. Axe
Dr. Axe > Recipes > Main Dishes

Zucchini Pizza Boats

July 20, 2016 by Ethan Boldt
(92)

Have an overload of nutrition-rich zucchini you’re not sure what to do with? Craving pizza but not the carbs? These healthy Zucchini Pizza Boats are the answer.

These pizza boats are not your average pizza. We’ve upgraded the usual by using goat milk cheese instead of mozzarella and adding a peppery taste with fresh arugula. Whether you just want to change up your usual pizza routine or are ready to try something new, these zucchini pizzas will float your boat.

Zucchini pizza boats ingredients - Dr. Axe

Start by preheating the oven to 400 F. Grease a baking sheet with coconut oil and set it aside.

Zucchini pizza boats process - Dr. Axe

Cut each zucchini in half length-wise. Use an ice cream scooper to get out the inner portion of the zucchini. Keep the zucchini innards nearby. Pat the inside of the zucchini with paper towels to remove any excess moisture.

Place the zucchini on the waiting baking sheet. Mix together the scooped-out zucchini, tomatoes, arugula, goat cheese, lemon zest and spices and add them to the zucchini pizza boats. If you have other favorite pizza toppings, like lean, cooked ground beef, turkey pepperoni or peppers, add them onto the boats before baking.

Zucchini pizza boats process - Dr. Axe

Bake the zucchini for 15–18 minutes. When the zucchini pizza boats are ready, remove from the oven. Drizzle with olive oil and top with fresh basil.

Zucchini pizza boats recipe - Dr. Axe

Your zucchini pizza boats are ready! What makes these so great is that they are very easy to make and super customizable for each family member. They’re filling without grains — and who can turn down goat cheese? Hope you love these as much as I do!

Total Time

20 minutes

Serves

2–3

Meal Type

,
,

Diet Type

,

Ingredients:

  • 2–3 medium zucchini, washed and the ends cut off
  • 1 cup of Roma tomatoes, washed and sliced
  • 2–3 cups of arugula
  • â…“ cup goat cheese
  • 1 tablespoon lemon zest
  • ½ teaspoon of each: sea salt, pepper, garlic powder
  • 1½ cup basil, chiffonaded
  • 1 tablespoon olive oil

Directions:

  1. Preheat oven to 400 F. Grease a baking sheet with coconut oil and set aside.
  2. Cut each Zucchini in half lengthwise. Using an ice cream scoop, scoop out the inner portion of the zucchini.
  3. Pat the inside of the zucchini with dry paper towels.
  4. Place zucchini on baking sheet and fill with tomatoes, arugula, goat cheese, lemon zest and spices.
  5. Bake for 15–18 minutes. Remove and drizzle basil and olive oil.

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6 Comments

  1. M.E. on

    My children refused! I thought they were great. I think they found the roquette (aka argula) bitter? i didn’t have fresh basil so i mixed in a teaspoon of pizza spices instead , its a mix of dried oregano and basil garlic dried tomato, red pepper, livèche (whatever that is!.) Thanks Dr Axe for this delicious pizza solution. I will make it another dozen times until the children “get” it. So tired of that picky behavior. They only like frozen gluten-laden pizza , how frustrating

    Reply
    • Jessica on

      If your kids aren’t gluten intolerant, a little bit of bread never hurt anybody. You can make pizza at home with sourdough pizza doughs which aren’t too hard to find these days.

      Reply

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