One last zucchini recipe for the season, no apologies…

We’ve enjoyed them every which way we can, and still they grow with glee. This recipe is just for fun.

 Ever since my own children were little, we made zucchini boats at this time of year. They enjoyed making them as much as eating them, and we’d stuff all kinds of extras in the little boats from corn to spinach, and often sauteed sausage or bacon as well. Whatever the filling, they were always topped with lots of cheese just to keep things kid friendly.

Let’s add pizza flavor

            For my husband’s heart and my own cholesterol levels, I needed to cut the saturated fat in this seasonal favorite, and thought a mash-up with pizza flavors would be fun, using the zucchini as a low-carb “crust.” 

            For the sauce, I used a bit of left-over marinara, but you can use a favorite pizza sauce, or even just tomato sauce. 

Non-dairy substitutes

            To keep dairy-free people happy, I used Miyoko’s (nope, don’t get paid for mentioning them) mozzarella. It has a mild flavor, melts nicely, and gives all the visual one wants when expecting anything labeled pizza.

Perfect for a gathering, this dish is vegan, dairy- and gluten-free, low-carb and low saturated fat. It does have nuts (cashews) in the mozzarella I used, but you can sub out another vegan cheese.

What’s your favorite pizza topping?

            I love mushrooms and black olives on a pizza. I included the mushrooms in the stuffing, but sprinkled the top with the olives so the first taste that hit the mouth was that salty nugget. You can add whatever pizza toppings you like, and if your family is anything like mine, everyone likes something different, so have fun with this. Another day, I might have used artichoke hearts, or even corn and spinach.

Is this pizza? Of course not! But it is a light, tasty dish that is fun to make and create.

What’s your favorite pizza topping?

Zucchini Pizza Boats

  • 2 Zucchini, about eight inches
  • 2 tbsp. olive oil
  • 5 oz. mushrooms, sliced
  • 1 medium onion, sliced
  • 1 poblano pepper, minced
  • 3 or 4 cloves of garlic, fine mince
  • Leaves from a few sprigs of oregano, minced
  • ½ tsp. ground fennel seeds
  • Salt and pepper to taste
  • ½ cup tomato, marinara, or pizza sauce
  • 4 oz. vegan or dairy mozzarella
  • 10 or so black or green olives
  • 1 tbsp. grated vegan or dairy Parmesan

Preheat oven to 400 degrees. Slice the zucchini in half lengthwise and place on the sheet. Brush with a bit of olive oil, season with salt and pepper. Bake for 10 minutes, or just until they start to soften.

While the zucchini is baking, saute the mushrooms and onions in the olive oil over medium high until they are softened and starting to brown. Add the pepper and garlic, along with the spices, and cook for another two or three minutes. Set aside.

Using a melon baller or grapefruit spoon, scoop out the flesh of the zucchini being careful not to pierce the bottom, and leaving a little edge. Toss the flesh into the onion mixture along with a couple of tablespoons of the tomato sauce.

Smear about a tablespoon of tomato sauce in each zucchini half. Mound with the filling, sprinkle with the mozzarella and Parmesan, and dot with the olives.

Place back in the oven for 20 minutes or so, until the cheese is brown and the boats bubbling. Sprinkle with a bit of minced fresh oregano or basil if you have it on hand.

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69 Comments Add yours

  1. Jessica says:

    What a great idea! And, they’re beautiful. Thank you for mentioning the dairy-free cheese. I haven’t heard of that brand.

    1. Thank you Jessica! There are not many dairy free cheeses that I bother with, but this one is pretty good.

      1. Jessica says:

        I understand. Same here. Grateful there are different options. 🙂

  2. Anonymous says:

    Lovely! Thank you!

    Joanna

    1. Thanks for stopping by Joanna!

  3. Another mouth watering recipe to finish up those prolific zucchinis! It looks so good but I haven’t eaten breakfast yet. Thanks Dorothy, C

    1. Actually, I’d eat these for breakfast!

  4. Chef Mimi says:

    Great idea. And stuffed zucchini are so good.

    1. Thank you Mimi. We make stuffed zucchini every year about this time, and it’s always nice to switch things up.

  5. Suzassippi says:

    Pretty and sounds yummy, and like a savory French toast substitute for breakfast!

    1. We made a savory French toast at the inn and it was well received. The custard contained tons of freshly snipped chives. After turning, I sprinkled Cheddar over the top, let it melt, and we served it with an over-easy egg. It was quite popular.

  6. Anonymous says:

    Love zucchini boats andyour recipe looks delicious. For me zucchini is an all year long veggie.

    1. Thank you! You can make this any time of year, but I know right here and right now the zucchini are really wonderful.

  7. Julia says:

    My mouth started watering when I was reading the ingredients. I know this had to taste as wonderful as it looks!

    1. Thanks Julia! It was a fun and delicious combination. Hope you get to try it.

  8. Ronit says:

    Great vegetarian/vegan dish!

    1. Thanks Ronit! They were fun and tasty.

  9. terrie gura says:

    I have to admit that I love pepperoni on a pizza, but if I’m going veggie, give me all the fresh tomatoes that pie will hold! I learned to love this last summer when we visited New Haven and I recently did a regular dough-based pizza over here with fresh zucchini bits and yellow tomatoes from our garden. Ah, summer!

    I love your idea to make a zucchini boat the vehicle for all that flavor, and I just happen to have one zuke left. It’s one of those enormous “where the heck did you come from?” squash, harvested right at the end before I pulled up my vines. I’ll check the fridge and if it’s still viable, I’ll be making a version of this tonight! 🙂

    1. Sounds perfect Terrie!
      I could never figure out how I could go out the garden every day and harvest what was ready, only to find a baseball bat of a zucchini lurking under the leaves. Either they grow way faster than I’m told, or I need new glasses!
      I love a pizza with just fresh tomatoes, fresh mozzarella, and fresh basil leaves. Heaven.

      1. terrie gura says:

        Exactly! This is the one I made, and it really was heavenly. 🙂

        http://comfortdujour.com/2022/08/12/zucchini-yellow-tomato-pizza/

      2. Oh my god Terrie. You need to make pizza for me! Yours always look better than most restaurants! I know how wonderful that crust must be.
        I want pizza.
        No, I want YOUR pizza!❤️

      3. terrie gura says:

        One day, I will get myself up to Vermont for a class series at King Arthur. When I do, I PROMISE I will come to your house and WE will make pizza! 🙂

      4. Sounds like a plan!

  10. Anonymous says:

    Mmm…Loving all the flavors in these zucchini boats!

    1. Thank you! They were quite tasty!

  11. Gail says:

    You’re a genius. I think the next zucchini recipe needs to be named after you! 🥒🌿

    1. LOL. I don’t know. Around here that might mean more stealth zucchini drop offs….

      1. Gail says:

        There you go……Dorothy’s Secret Zucchini Champion!

      2. Found some on my porch last week. I know who it was because she also left eggs. She’s never be a spy, they don’t multi-task.

      3. Gail says:

        Now I’m really jelly. Fresh eggs. 🥚🥚🥚

      4. My friend has a lovely farm and raises sheep for wool (her passion) and thus meat (her business). She also raises chickens, and has the best eggs ever. She even delivers them around to her customers who are also her friends. I’m pretty lucky and know this.

      5. Gail says:

        Back in Indiana I had fresh eggs every single week. I miss that. Treasure her. Friends like are golden. 🌟✨💫

      6. Oh I do! It is so important for me to know where my food comes from. While we seldom eat any red meat, we have lamb on Easter and it is from her farm. I know how it is raised, I know where it comes from, I know it is humanly raised. We’ve strayed way too far from our food, and that is to the advantage of the commercial food industry.
        I know I live in a farm-to-table bubble here in Vermont, but I do believe that the trend towards locally raised food is increasing around the country. At least I hope so.

      7. Gail says:

        You’re right. I’m seeing it more in the generation after us. They seek out healthy organic food. It’s almost like a movement. 🌿

      8. Let’s hope it continues. I have great faith in this next generation as witnessed by my grandchildren and the prejudices they don’t have!

  12. Jenna says:

    It looks and sounds wonderful! I swear one can do absolutely anything with zucchini!

  13. Sherry M says:

    sounds tasty. we also have to worry about weight and cholesterol and hearts. eek getting old!

    1. I know! We’ve pretty much sailed into our 60s, but now all these little numbers are adding up!

  14. Anonymous says:

    You ‘play’ with food in a good way, and your readers always learn something new. Besides looking delicious, this just made me smile.

    1. Ah, thanks so much! I really appreciate those kind words!💕❤️

  15. Nancy says:

    Well I’m happy to see this as I’ll be making them for us this week! Yum!

    1. I think you’ll enjoy them Nancy! So good, and you feel healthy just looking at them!

  16. Anonymous says:

    Love these zucchini boats! And by using pizza ingredients, it’s a flexible way to please everyone’s taste buds. Another great idea!

    1. Thank you so much! With certain combinations, the taste buds immediately send you to a certain place.

  17. Even if it’s not pizza is a wonderful idea and super delicious 😋😋 zucchini are so versatile! We eat them at least 2 times per week 😁 my favorite pizza toppings are artichokes, peppers, and olives 😉😋

    1. I agree with all your toppings!

  18. Anonymous says:

    This is smart and looks delicious. I like mushrooms, onion, and black olives on my pizza… but I also like the controversial combo of bacon + pineapple. Either works for me.

    1. Anonymous says:

      Okay, this is Ally Bean that was my comment that became Anonymous despite being in the system.

      1. I’m getting a lot of Anonymous and Someone comments! Don’t know why, but I’ve been trying to remember to sign my name when I post just in case I become Anonymous too!

    2. Ah, a bacon and pineapple person! Not me, but I’ll take the anchovies!

  19. Lady A says:

    Very happy to see courgette recipes. 🙂

    1. Thank you! We have to get creative this time of year!

  20. Anonymous says:

    You can never go wrong with pizza flavor and use those zucchini’s while you can. This looks very tasty Dorothy!

  21. JOY journal says:

    🙂 Your post reminds me of a quote attributed to Julia Child concerning meals served: “No apologies, no explanations.”

  22. nancyc says:

    You can never have too many zucchini recipes! 🙂 And I love mushrooms and black olives—this recipe sounds like a keeper! 🙂 —NancyC

  23. Americaoncoffee says:

    Zucchini boats are fun and social. Some cooks add an assortment of meats, cheeses an sauces. As always, your recipes are very healthy. I don’t believe you’ve shown your garden.🤔

  24. This looks very good, Dorothy.

  25. sunisanthosh says:

    Such a delectable recipe.

    1. Thank you! We all enjoyed this immensely!

    1. Thanks for reposting my friend!

  26. erin💙 says:

    YUMMMMMM

  27. kabukirune says:

    Looks so delicious 🤤

    1. Thank you! I appreciate the comment!

  28. Americaoncoffee says:

    Delicious again? I recall at unilateral recipe you shared.🤔 BUT you are always adding the best flavors and ingredients of twists and turn. Happy new month and week to you Dorothy. ❤️❤️❤️❤️❤️

    1. Thank you, and here’s to a lovely september my friend!

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