Keto Pepperoni Zucchini Boats (Printer-Friendly)

Zucchini boats with pepperoni, tomato sauce, and melted mozzarella, perfect for a 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 & 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
08 - 1/4 cup grated Parmesan cheese
09 - 2 tablespoons chopped fresh basil

# How to Cook:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash zucchinis and slice lengthwise in half. Using a spoon, carefully scoop out center seeds to create shallow boats with approximately 1/4 inch thick walls.
03 - Brush cut sides of zucchini boats with olive oil and season with salt and freshly ground black pepper.
04 - Place zucchini boats cut side up on prepared baking sheet.
05 - Spoon approximately 2 tablespoons 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 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 -
  • Low-carb and keto-friendly with only 4g net carbs per serving.
  • Rich in protein and fiber from fresh vegetables and quality cheese.
  • Quick to prepare, taking only 35 minutes from start to finish.
  • A family-friendly meal that kids will actually enjoy eating.
02 -
  • Check your pepperoni and sauce labels to ensure there are no hidden sugars.
  • Use medium zucchinis; larger ones can have a high water content and might become soggy.
  • A garnish of fresh basil adds a wonderful aromatic touch right before serving.
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