Air Fryer Zucchini Pizza Boats
Description
Air Fryer Zucchini Pizza Boats are tender zucchini halves filled with pizza sauce, melty mozzarella, and crispy pepperoni. This easy low-carb pizza swap is ready in just 20 minutes and endlessly customizable with your favorite toppings.
Ingredients
- 3 medium zucchini
- 3/4 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup mini pepperoni, or quartered pepperoni slices
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese
- Fresh basil, for garnish (optional)
Instructions
- Wash and dry the zucchini. Slice each in half lengthwise and scoop out the centers with a spoon, leaving a 1/4-inch border. Sprinkle with salt, let sit 5 minutes, and pat dry.
- Place the boats cut-side up in the air fryer basket in a single layer. Air fry at 350 degrees F for 4-5 minutes.
- Spoon pizza sauce into each boat, season with Italian seasoning and garlic powder, then top with mozzarella and pepperoni.
- Return to the air fryer at 350 degrees F for 5-6 minutes, until the cheese is melted and bubbly. Remove from the air fryer, sprinkle with Parmesan and fresh basil, and serve.
Equipment
- Cutting board and sharp knife
- Spoon or melon baller (for hollowing the zucchini)
- Small bowl (for mixing toppings, optional)
- Cheese grater (if shredding your own mozzarella)
- Tongs or a small spatula (for removing the hot boats)
Notes
Choose the right zucchini: Medium zucchini (about 7–8 inches) work best. Larger ones are seedier, hold more water, and may not fit in your air fryer basket. If large zucchini are all you have, scoop out all the seeds and add 1–2 minutes to the pre-cook time.
Don't skip the salt-and-dry step: Salting the hollowed boats and patting them dry after 5 minutes pulls out excess moisture — it's the single best way to prevent soggy pizza boats.
Sauce lightly: About 2 tablespoons per boat is plenty. Too much sauce makes the zucchini watery; serve extra pizza sauce on the side for dipping instead.
Air fryers vary: Basket models tend to run hotter than oven-style air fryers. Start checking at the 4-minute mark on the final cook and pull the boats when the cheese is melted and golden.
Work in batches: Keep the boats in a single layer without touching so the hot air can circulate. Crowding steams the zucchini instead of crisping it.
Make ahead: Hollow the boats and prep toppings up to 1 day in advance; store separately in the refrigerator and assemble just before air frying.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat in the air fryer at 320°F for 3–4 minutes to revive the cheese. Freezing is not recommended — thawed zucchini turns mushy.
Oven option: No air fryer? Bake at 400°F for 15–18 minutes on a parchment-lined sheet pan, until the zucchini is tender and the cheese is bubbly.
Nutrition
Serving: 1ServingCalories: 164kcalCarbohydrates: 6gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 33mgSodium: 507mgPotassium: 404mgFiber: 2gSugar: 4gVitamin A: 538IUVitamin C: 20mgCalcium: 183mgIron: 1mg