Today, we’re putting your surplus of summer zucchini to use with cheesy zucchini pizza boats. They’re stuffed with creamy cottage cheese, mozzarella, Parmesan, and fresh basil, then topped with pizza sauce, even more melty cheese, and all your favorite pizza toppings.
The best part? Scooping out the zucchini centers is a fun kitchen job for little helpers (one of my friends says her toddler loves doing it), and kids can choose their own toppings. Bake until hot and bubbly for a nutritious, family-friendly dinner that delivers all the pizza flavors you love with a fresh summer twist.
before you start:
one good tip: After hollowing out the zucchini, sprinkle the boats with salt and let them sit for 10 minutes. This draws out excess moisture so they bake up tender, not soggy.
ingredient spotlight: My favorite jarred marinara sauce is Rao’s. For the cottage cheese, I like to use Good Culture.
tools you’ll need: A small spoon or melon baller for hollowing out the zucchini, a few prep bowls, and a baking sheet.
Ingredients
- 4 medium zucchini (2 to 2 1/2 pounds total)
- 1/2 teaspoon kosher salt, plus more to taste
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- freshly-ground black pepper
- 1/2 cup 2% or 4% small-curd cottage cheese
- handful of fresh basil leaves, chopped, plus more for garnish
- 4 ounces low-moisture mozzarella cheese, grated (about 1 cup), divided
- 1/2 ounce Parmesan cheese, finely grated (about 1/2 cup), divided
- 1 cup homemade or store-bought marinara sauce or pizza sauce
- desired pizza toppings, such as thinly sliced mushrooms, olives, or pepperoni
Instructions
- Heat the oven to 400°F.
- Cut the zucchini in half lengthwise. Using a small spoon or melon baller, carefully scoop out the flesh, leaving a 1/4-inch thick shell to form boats. Discard the flesh or reserve for another use.
- Season the cut side of the boats with 1/2 teaspoon salt. Flip them over onto a rimmed baking sheet and set aside so they release liquid, about 10 minutes.
- Meanwhile, prepare the pizza oil: In a small bowl, whisk together the oil, garlic powder, oregano, red pepper flakes, and a pinch each salt and pepper.
- Prepare the filling: In a medium bowl, stir together the cottage cheese, basil, half the mozzarella, and half the Parmesan. Season with salt and pepper to taste.
- Pat the zucchini and the baking sheet dry with a clean kitchen towel or paper towels. Arrange the zucchini cut-side up.
- Brush the zucchini boats with the pizza oil. Divide the cottage cheese mixture between the boats. Dollop the sauce on top, then sprinkle with the remaining mozzarella cheese. Top with any desired toppings, then sprinkle with the remaining Parmesan cheese.
- Bake until the zucchini shells are tender, the sauce is bubbling, and the cheese is melted and beginning to brown, 20 to 25 minutes. Garnish with more fresh basil.
