Air Fryer Keto Zucchini Pizza Bites

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Ingredients

• 2 medium zucchinis (about 7-8 inches long)

• ½ cup low-carb marinara sauce (look for brands with no added sugar; Rao’s Homemade is a standard choice)

• 1 cup shredded whole-milk mozzarella cheese

• ¼ cup grated Parmesan cheese (the powdery kind works best for crisping)

• 24 slices mini pepperoni (or regular pepperoni cut into quarters)

• 1 teaspoon dried oregano

• ½ teaspoon garlic powder

• Salt and black pepper, to taste

• Fresh basil, for garnish (optional)

Pantry Note: If you are dairy-sensitive, you can substitute the mozzarella with a dairy-free shred, though the melt factor may vary.

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Instructions

Step 1: Prep the Zucchini

Wash and dry your zucchinis thoroughly. Slice them into ½-inch thick rounds. Pro tip: Do not slice them thinner than this. If they are too thin, they will cook through completely and lose their structural integrity, turning into mush. If they are too thick, the inside won’t cook fast enough before the cheese burns.

Lay the rounds on a paper towel and sprinkle them lightly with salt. Let them sit for 2 minutes, then pat the top with another paper towel to absorb excess moisture. This step is crucial for removing surface water, ensuring a crispy bottom.

Step 2: Assemble

Preheat your air fryer to 380°F (193°C) . While it heats, arrange the zucchini rounds in a single layer on your air fryer basket or tray. Do not overlap them.

Using a small spoon, place about 1 teaspoon of marinara sauce onto each round, spreading it to cover the surface. Sprinkle a pinch of garlic powder and oregano over the sauce. Top each with a generous pinch of mozzarella cheese, followed by a sprinkle of Parmesan. Finally, place 2 to 3 slices of mini pepperoni (or 1 quartered regular pepperoni) on top of the cheese.

Step 3: Air Fry

Carefully place the basket into the air fryer. Cook at 380°F (193°C) for 8 to 10 minutes.

Note: Cooking times can vary slightly based on the brand of your air fryer and the thickness of your zucchini. Check at the 8-minute mark. You are looking for the cheese to be fully melted and bubbly, with the edges of the zucchini turning a deep golden brown and slightly crispy. The pepperoni should be curling at the edges and have rendered its fat.

Step 4: Rest and Serve

Using tongs (the cheese will be molten hot), transfer the bites to a serving platter. Let them rest for 2 minutes. This resting period allows the cheese to set slightly and the steam to escape, making them easier to handle. Garnish with fresh basil and a pinch of red pepper flakes if you like heat.

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The Last: Tips for Perfect Zucchini Pizza Bites

The Moisture Problem: Zucchini is 95% water. If you skip the salting and patting dry step, you will end up with a watery pool at the bottom of your air fryer basket. Even if you are sensitive to salt, don’t skip this; the salt draws out the moisture, and you can wipe the salt off with the paper towel.

Don’t Overload: Less is more here. If you pile on too much sauce or cheese, it will spill over the edges of the zucchini. Once that cheese drips onto the air fryer basket, it will burn and smoke. If you want extra cheesy bites, simply make fewer bites with more cheese, but ensure the cheese stays on top of the zucchini.

Air Fryer Size: If your air fryer is small, work in batches. Crowding the basket traps steam and prevents the zucchini from crisping. If you are cooking for a crowd, keep the finished bites warm in a 200°F oven while you fry the second batch.

Storage and Reheating: These are best eaten fresh. If you have leftovers (unlikely), store them in an airtight container in the fridge for up to 2 days. To reheat, do not use a microwave, as that will turn them soggy. Return them to the air fryer for 3 minutes at 350°F to restore the crunch.

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Nutrition

*Nutrition information is provided as an estimate and based on calculations using standard ingredients and dividing the recipe into 2 servings (approx. 4-5 bites per serving).*