Keto Pepperoni Zucchini Pizza (Printable)

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

# What You 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 pepperoni, sugar-free if possible
08 - 1/4 cup grated Parmesan cheese
09 - 2 tablespoons chopped fresh basil, optional for garnish

# Step-by-Step:

01 - Preheat oven to 400°F (200°C) and 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 and sprinkle evenly with 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 zucchini is tender and cheese is golden and bubbly.
08 - Remove from oven, garnish with fresh basil if desired, and serve warm.

# Expert Suggestions:

01 -
  • It is a perfect gluten-free alternative to traditional heavy pizza crusts.
  • Quick and easy to prepare in just 35 minutes.
  • Delivers all the classic flavors of pepperoni pizza with a healthy vegetable boost.
02 -
  • Always check ingredient labels for hidden sugars, especially in store-bought tomato sauce and pepperoni slices.
  • Garnishing with fresh basil at the very end adds a burst of freshness that complements the savory toppings.
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