These Ground Chicken Pizza Zucchini Boats are a fun, healthy, and delicious family-friendly dinner to add to your weekly rotation. I love this use of zucchini, and let’s be honest, when you fill it up with a simple meat sauce and top it with mozzarella, Parmesan, and mini pepperoni, the kids are way more likely to give it a try. Anything pizza-inspired is usually a big win over here.
This recipe was made for my Tiny Tastebuds, Big Opinions series, where I’m always trying to come up with healthy dinners that still feel fun and familiar for my boys. Make sure to check out the step-by-step recipe here and catch up on previous episodes here!
Ingredients
4 medium zucchini
1 lb ground chicken
1 tbsp extra virgin olive oil
½ small yellow onion, finely diced
1 tsp Italian seasoning
½ tsp garlic powder
Salt and pepper to taste
¾ cup marinara sauce, divided
1 cup shredded mozzarella cheese
¼ cup mini pepperoni (or 1 beef stick, thinly sliced – I used Snack Mates)
2 tbsp grated Parmesan cheese
Fresh basil, for garnish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Slice the zucchini in half lengthwise. Use a spoon to scoop out the centers and make the zucchini “boat”, leaving about ¼-inch around the edges so the zucchini holds its shape.
- Finely chop ½ cup worth of the scooped out zucchini to use in the filling.
- Place the zucchini boats cut-side up on the prepared baking sheet. Lightly sprinkle them with salt and let them sit for about 10 minutes. Blot well with a paper towel to remove the excess moisture.
- While the zucchini sits, heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes, until softened. Add the chopped zucchini and sauté another 2 minutes.
- Add the ground chicken and season with Italian seasoning, garlic powder, salt, and pepper. Cook, breaking the chicken apart with a masher or wooden spoon, until nearly cooked through.
- Stir ¾ cup marinara sauce into the ground chicken and let everything simmer together for 2–3 minutes until the chicken is fully cooked. Taste and adjust the seasonings as needed.
- If you have a picky eater who would rather have pasta than a zucchini boat, reserve some of the ground chicken meat sauce at this point and toss it with their favorite cooked pasta.
- Divide the ground chicken mixture evenly among the zucchini boats. Top with shredded mozzarella, Parmesan, and mini pepperoni.
- Bake for about 20 minutes, or until the zucchini is tender and the cheese is melted and bubbly. If desired, broil for the last 1–2 minutes for a golden, bubbly finish.
- Finish with fresh basil, if desired, and dig in!
- Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days.
Tips for the Best Pizza Zucchini Boats
- Don’t scoop out too much. Leave about ¼-inch of zucchini around the edges so your boats stay sturdy enough to hold all that chicken, sauce, and cheese.
- Make them your own. Think of the zucchini as your “crust” and customize the toppings however your family likes! Try sliced olives, mushrooms, bell peppers, or skip the pepperoni.
- Save some sauce for extra picky eaters. Before filling the zucchini, reserve a scoop of the ground chicken marinara and serve it over pasta. It’s one of my favorite ways to make one family dinner work for everyone without becoming a short-order cook.
What to Serve with Pizza Zucchini Boats
These are pretty much a complete meal on their own since you’re getting protein, veggies, and plenty of cheesy pizza goodness in every bite. For a heartier dinner, serve them alongside pasta, roasted potatoes, or a simple Caesar salad.
And if you’re serving the reserved meat sauce with pasta for the kids, you can just make a little extra pasta and put it on the table for everyone. Easy!
All the pizza flavor, some extra veggies, plenty of protein, and an easy backup plan for the kid who may say no to the zucchini. That’s my kind of weeknight dinner! Hope you love it and make sure to tag me at @lindsaysurowitz if you try it out!
