Keto Pepperoni Zucchini Boats (Print Version)

Zucchini halves topped with pepperoni, tomato sauce, and melted mozzarella in a low-carb style.

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

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash the 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 - Arrange the 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 Italian herbs.
06 - Top each boat with shredded mozzarella cheese, followed by 3 pepperoni slices per boat, and a sprinkle of Parmesan cheese.
07 - Bake for 18 to 20 minutes, or until the zucchinis are tender and the cheese is golden and bubbly.
08 - Remove from oven, garnish with fresh basil if desired, and serve warm.

# Expert Advice:

01 -
  • Low-Carb Bliss: With only 4g net carbs, you can indulge without the guilt.
  • Fast & Simple: Takes only 15 minutes of prep and 20 minutes to bake.
  • Kid-Friendly: A fun and interactive way to get the whole family to eat their greens.
02 -
  • Moisture Control: Pat the zucchinis dry after scooping to prevent the boats from becoming too watery during the baking process.
  • Cheese Melt: For a more golden, bubbly finish, you can broil the boats for the final 1-2 minutes of cooking.
  • Sauce Selection: Use a high-quality, sugar-free marinara to keep the carb count as low as possible.
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