Air Fryer Zucchini Pizza Boats

A quick and satisfying twist on classic pizza—using zucchini as the vessel for all my favorite pizza toppings, baked to perfection in the air fryer for a crispy, melty, healthy treat.

Why You’ll Love This Recipe

I love how effortlessly it transforms zucchini into a savory, guilt‑free pizza. It’s fast, uses minimal ingredients, and delivers all the flavor of pizza without the carb overload. Plus, cooking them in the air fryer gives me that satisfying crisp edge with melty cheese in record time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• zucchini, halved lengthwise and scooped

• olive oil

• garlic powder

• Italian seasoning

• marinara or pizza sauce

• shredded mozzarella cheese

• grated Parmesan cheese

• optional toppings: pepperoni slices, diced bell pepper, sliced olives, fresh basil, crushed red pepper flakes

Directions

1. I preheat the air fryer to 375 °F (190 °C).

2. I brush each zucchini half with olive oil and sprinkle garlic powder and Italian seasoning on top.

3. I place the zucchini boats in the air fryer basket, cut‑side up, and cook for about 5 minutes until they start to soften.

4. I remove them and spoon on marinara or pizza sauce.

5. I top with mozzarella, Parmesan, and any optional toppings I like.

6. I return them to the air fryer and cook for another 5–7 minutes, until the cheese is melted and bubbly and edges are golden.

7. I let them cool for a minute or two before serving.

Servings and timing

• Makes about 4 zucchini boats (serves 2–4 depending on appetite).

• Prep time: 10 minutes

• Cook time: 10–12 minutes

• Total time: approximately 20–22 minutes

Variations

• Meat‑lover’s: I add cooked Italian sausage or crumbled bacon before the cheese.

• Vegetarian deluxe: I load with diced mushrooms, spinach, and sun‑dried tomatoes.

• Spicy kick: I mix red pepper flakes into the sauce or sprinkle them on top.

• Cheesy deluxe: I swirl ricotta or goat cheese on top after baking for creaminess.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them back into the air fryer at 350 °F (175 °C) for about 3–4 minutes until warmed through and cheese is melty again. Alternatively, I warm them in the oven at the same temperature for 8–10 minutes.

FAQs

How do I pick the best zucchini for pizza boats?

I look for medium‑sized zucchini—about 6–8 inches long and firm with glossy skin. It shouldn’t be too large, or it’ll be watery.

Can I make these vegan?

Yes—I swap in dairy‑free cheese and skip the Parmesan, and ensure the sauce has no animal products.

Can I freeze the zucchini boats?

I don’t recommend freezing with cheese. Instead, I prepare and freeze the zucchini halves after scooping but before topping, then thaw, top, and air‑fry when ready.

What if my air fryer is small?

If my air fryer is compact, I cook in batches, but it still only takes about 10 minutes per batch.

Can I bake these in the oven instead?

Absolutely—I bake at 400 °F (200 °C) on a baking sheet for 15–20 minutes uncovered, then broil for 1–2 minutes to brown the cheese.

Conclusion

I love these air fryer zucchini pizza boats as a clever, low‑carb spin on pizza night. They’re quick, customizable, and always crowd‑pleasers. Next time I crave pizza, I reach for zucchini instead—and I’m never disappointed.