Ingredients
Method
Preparation
- Start by thoroughly rinsing the zucchini. Carefully cut them in half lengthwise and use a spoon to scoop out the seeds and flesh to create a hollow boat shape. Be gentle to leave enough zucchini flesh for structure.
- Take your prepared zucchini boats and fill each half with marinara sauce. Aim for a generous dollop but avoid overfilling.
- Sprinkle shredded mozzarella cheese evenly over the sauce. Follow with a handful of mini pepperoni on top.
- Gently sprinkle Italian seasoning across the cheese and pepperoni.
Cooking
- Preheat your air fryer to 375°F. Once it reaches the desired temperature, carefully place the stuffed zucchini boats into the fryer basket in a single layer.
- Set the timer and air fry your zucchini boats for 10-12 minutes. Keep an eye on them and check around the 8-minute mark.
Serving
- When the zucchini is tender and the cheese is melted and bubbly, remove them from the air fryer. Garnish with fresh basil before serving.
Notes
Leftover zucchini pizza boats should be kept in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 2 months. Reheat in the microwave or air fryer for the best results.
