Zucchini Pizza Boats

We love this total veggie take on pizza—thank you, Sonnet Lauberth, for the amazing recipe that allows us to indulge in a favorite comfort food minus the wheat. Lauberth suggests adapting the recipe to accommodate whatever toppings you want. Hmmm, veggie pepperoni, anyone?

Zucchini Pizza Boats
Serves 2

Prep Time: 10 min
Cook Time: 25 min


4 medium zucchini
½ cup marinara or pizza sauce
¼ cup nutritional yeast (optional)
¼ red onion, sliced
¼ cup Kalamata olives, chopped
½ cup cherry tomatoes, sliced
2 tablespoons fresh basil chiffonade (small strips)


  1. Preheat oven to 400°F.
  2. Cut the zucchini in half lengthwise and scoop out the inside seeds.
  3. To help them lay flat on the pan, you can also cut a piece off the bottom of the “boat” to create a flat surface.
  4. Mix tomato sauce and nutritional yeast (if using).
  5. Spread a light layer of sauce (about 1 tablespoon) inside each zucchini
  6. Top with onions, olives and tomatoes.
  7. Bake for 20–25 minutes, until zucchini is tender (but not mushy).
  8. Top with basil and serve.

By Sonnet Lauberth