Air Fryer Zucchini Pizza Bites

Equipment

• Standard basket-style or toaster-oven-style Air Fryer
• Sharp chef’s knife and cutting board
• Clean kitchen towels or paper towels
• Pastry brush or oil mister
• Wide silicone-tipped spatula or tongs

Ingredients

The Zucchini Base

• 2 large zucchini (uniform in thickness, about 1.5 to 2 inches in diameter)
• 1 tbsp extra virgin olive oil (or avocado oil spray)
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1/2 tsp garlic powder

The Pizza Toppings

• 1/3 cup rich marinara sauce or thick pizza sauce (choose a low-sugar, high-density sauce)
• 3/4 cup shredded low-moisture mozzarella cheese (shredded from a block for the best melt)
• 2 tbsp finely grated Parmesan cheese (Parmigiano-Reggiano preferred)
• 24–28 slices mini pepperoni (or standard pepperoni cut into quarters)
• 1/2 tsp dried Italian seasoning (or a mix of oregano, basil, and thyme)
• 1 tbsp fresh basil leaves , finely chiffonaded (for garnish)
• Pinch of red pepper flakes (optional, for heat)

Instructions

Step 1: Slice and Sweat the Zucchini

1. Rinse the zucchini thoroughly and trim off the stem and blossom ends. Leave the skin intact to provide structural support for the toppings.
2. Slice the zucchini into even rounds measuring 1/2-inch thick . Do not cut them thinner than 1/2 inch; thin slices become limp and can burn easily.
3. Lay the rounds flat in a single layer over double-lined paper towels. Sprinkle evenly with 1/2 teaspoon kosher salt .
4. Allow the salted slices to sit undisturbed for 5 minutes . Beads of moisture will begin to pool on the surface.
5. Take a dry paper towel and press firmly down across the rounds to blot away the released liquid. Flip and press the reverse side dry.

Step 2: Season the Rounds

1. Lightly brush or mist both sides of each zucchini round with extra virgin olive oil .
2. Sprinkle the tops with garlic powder and freshly cracked black pepper .

Step 3: Stage 1 Par-Cook (High Intensity Pre-Roast)

1. Preheat your air fryer to 375°F (190°C) for 3 minutes.
2. Arrange the seasoned zucchini rounds in the air fryer basket in a single, uncrowded layer. Ensure the edges do not overlap; air must circulate freely around each slice. (Cook in two batches if your air fryer basket is compact.)
3. Air fry at 375°F (190°C) for 4 minutes . When the timer ends, the rounds should be slightly tender to the fork and lightly golden around the perimeter, but still structurally firm.

Step 4: Top the Rounds

1. Pull the basket out (keep the zucchini in place).
2. Spoon roughly 1 teaspoon of marinara sauce directly onto the center of each slice. Spread it gently with the back of the spoon, leaving a thin border around the edge so the sauce doesn’t drip over.
3. Distribute the shredded mozzarella evenly over the sauce, followed by a light dusting of grated Parmesan .
4. Arrange 2 to 3 slices of mini pepperoni on top of the cheese layer.
5. Dust the tops with Italian seasoning and optional red pepper flakes.

Step 5: Stage 2 Flash Melt (Finish & Crisp)

1. Return the basket to the air fryer.
2. Cook at 375°F (190°C) for 3 to 4 minutes .
3. Check at the 3-minute mark: the cheese should be completely melted, bubbling, and speckled with golden-brown spots, and the pepperoni edges should be lightly crisp.
4. Using silicone tongs or a thin spatula, transfer the zucchini bites carefully onto a wire rack or serving platter.
5. Let them rest for 2 minutes before serving. This brief rest lets the cheese set so it doesn’t slide off on the first bite.
6. Garnish with fresh chopped basil and serve warm.

Nutrition

Calories: 145 kcal — · Protein: 9.2 g 18% · Fat: 9.5 g 12% · Carbohydrates: 4.8 g 2% Dietary · Saturated Fat: 4.2 g 21% · Fiber: 1.4 g 5% · Sugar: 2.6 g — · Sodium: 380 mg 17%