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Crock-Pot Zucchini Pizza Boats Recipe

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3.9 from 84 reviews

  • Author: Sara
  • Total Time: 2 hours 45 minutes
  • Yield: 8 zucchini boats
  • Diet: Vegetarian

Description

These Crock-Pot zucchini pizza boats offer a delicious low-carb alternative to traditional pizza. Fresh zucchini halves are filled with savory marinara sauce, a mix of melted mozzarella and Parmesan cheeses, Italian seasonings, and optional pepperoni, then slow-cooked to tender, cheesy perfection. Ideal for a simple family dinner or a tasty snack, these zucchini pizza boats bring all the flavors of pizza in a nutritious, vegetable-packed form.

Ingredients

Vegetables

  • 4 medium zucchini
  • 2 tablespoons chopped fresh basil or parsley

Pizza Base

  • 1 cup pizza or marinara sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Cheese and Toppings

  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup mini pepperoni (optional)
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Prepare the zucchini: Wash the zucchini thoroughly and cut each one in half lengthwise to create boat shapes.
  2. Scoop out centers: Using a spoon, carefully scoop out the seeds and flesh from the center of each zucchini half, leaving a sturdy border to hold the fillings.
  3. Add sauce and seasoning: Spoon a small amount of pizza sauce into the hollowed zucchini halves. Sprinkle evenly with Italian seasoning, garlic powder, and black pepper to infuse flavor.
  4. Layer cheeses and toppings: Top the sauce with shredded mozzarella cheese, add mini pepperoni if using, and finish by sprinkling grated Parmesan cheese over each boat.
  5. Arrange in slow cooker: Place the stuffed zucchini halves in a single layer at the bottom of your slow cooker to ensure even cooking.
  6. Cook low and slow: Cover the slow cooker and cook on LOW heat for 2 to 3 hours, or until the zucchini is tender and the cheese is melted and bubbly. Avoid overcooking to maintain the zucchini’s structure.
  7. Garnish and serve: Carefully remove the zucchini pizza boats from the slow cooker. Garnish with fresh chopped basil or parsley and serve warm, optionally with extra pizza sauce on the side.

Notes

  • Do not add extra liquid to the slow cooker; zucchini will release moisture as it cooks.
  • Customize toppings by adding mushrooms, bell peppers, olives, onions, or cooked sausage for diverse flavors.
  • Make it vegetarian by omitting pepperoni and using additional vegetables of your choice.
  • For firmer zucchini texture, check for doneness at 2 hours.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course, Appetizer
  • Method: Slow Cooking
  • Cuisine: Italian-American

Find it online: https://sarasplate.com/crock-pot-zucchini-pizza-boats-recipe/