Keto Pepperoni Zucchini Boats (Printable)

Zucchini boats stuffed with pepperoni, tomato sauce, and melted mozzarella for a flavorful low-carb meal.

# Components:

→ 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 optional for garnish

# Method:

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 the zucchini boats with olive oil and sprinkle with salt and pepper.
04 - Place 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 until zucchinis are tender and cheese is golden and bubbly.
08 - Remove from oven, garnish with fresh basil if desired, and serve warm.

# Expert Advice:

01 -
  • Pizza satisfaction without the carb crash or the guilt that usually follows.
  • Your oven does most of the work while you pour a drink and relax.
  • Even skeptics forget they're eating vegetables when the pepperoni gets crispy and the cheese bubbles over the edges.
02 -
  • Don't scoop out the zucchini center too aggressively or you'll puncture the bottom and your filling will leak, turning the whole thing watery by the time it bakes.
  • The pepperoni gets crispier on top of the cheese than buried in sauce, and that textural contrast is what makes this feel like actual pizza.
03 -
  • Pat the zucchini dry after scooping so moisture doesn't make the final texture soggy.
  • Use a quick-read thermometer if you want certainty, the zucchini flesh should be tender when a fork pierces it easily, around 200°F at the thickest part.
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