Make waves with these delicious, nutritious Mushroom Pizza Stuffed Zucchini Boats. Easy, cheesy and a smart way to optimize zucchini season!

Even if you don’t grow your own zucchini (I don’t, but my neighbors do, lol) this green squash is a great way to add extra fiber, vitamins, minerals, and volume to your meals. Exceptionally versatile if you are gluten-free or a lower carb kinda person, plus it seems to be a perennial in the produce department and inexpensive, to boot!

If air-frying, you only need 15 minutes, prep to plate, for this cheesy stuffed zucchini recipe. Takes a little longer in regular oven, but still not time-consuming, especially if you give zucchini boats a 1 minute microwave “par cook” before stuffing and baking.

I love easy recipes that pack a nice punch of protein. These mushroom pizza zucchini boats help you meet your protein goals on nights when you are going no-meat or just don’t have the time to prepare beef, chicken or pork. It’s a blend of cottage cheese and mozzarella cheese for the protein win!

A serving (of TWO halves) has 25g protein, 20g net carb, 12g fat and 293 calories. This is A LOT of food that will ya up! Alternatively, you can just serve one piece as a scrumptious side dish!

5 from 5 votes

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Mushroom Pizza Stuffed Zucchini Boats

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini will remind you of a mushroom pizza – -but without the crust, so lower calorie, lower carb and gluten-free.

Course: dinner, side

Cuisine: Italian

Keyword: gluten free, low carb, pizza, zucchini

Servings: 1 serving (or serves 2 as a side)

Calories: 293 kcal

Ingredients

• 1 approximate 10- to 12-ounce zucchini ends cut off and sliced lengthwise
• 1/3 cup bottle marinara or tomato-based pasta sauce divided
• ¼ cup 2% cottage cheese
• ¼ cup shredded mozzarella cheese
• ½ teaspoon garlic salt
• ½ teaspoon Italian seasoning
• 2 to 3 white mushrooms sliced
• 2 tablespoons Parmesan cheese
• Optional fresh herbs

Instructions

1. Preheat air fryer to 390F degrees (or oven to 375F)
2. Cut ends off zucchini and slice lengthwise. Use small spoon to scoop out seeds and some flesh in center, leaving about 1/3” of flesh around outside so that it keeps shape during cooking.
3. Place zucchini halves on microwave safe plate and “par” cook for 60 seconds in microwave on high.
4. Transfer lightly cooked zucchini halves to air fryer tray.
5. Spread the inside of each zucchini with 1 tablespoon sauce.
6. In small bowl, mix together cottage cheese, mozzarella cheese, garlic salt and Italian seasoning.
7. Spoon cheese mixture into zucchini halves, pat down with spoon.
8. Add just few little dollops of sauce to top, if desired.
9. Arrange sliced mushrooms on top.
10. Sprinkle with parmesan cheese.
11. Air fry for 6 to 8 minutes (or oven for 15 to 20 minutes) until cheese lightly browning and hot and zucchini softened (but not soggy)
12. Spoon bean mixture evenly into the two zucchini boats.
13. Sprinkle with chopped Italian herbs and serve with additional warmed sauce, if desired.

Recipe Notes