Reinvent pizza into a gooey, lower-carb treat by swapping out crust in favor of vegetables. Instead of making a cauliflower crust, simply use roasted zucchini, which has a mild flavor that allows pizza toppings to shine.
Try this as a midday functional snack. It can satisfy salty cravings in the afternoon, plus it adds a serving of vegetables.
Active time: 10 minutes | Total time: 25 minutes (oven)/ 25 minutes (air fryer)
Turkey Pepperoni Zucchini Pizzas
Ingredients
- 4 medium zucchini
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 cup marinara sauce
- 1 cup part-skim mozzarella cheese, shredded
- 16 slices turkey pepperoni
Directions
Oven method:
Preheat the oven to 400°F (200°C). Line a sheet pan with foil or parchment paper.
Cut each zucchini in half lengthwise and scoop out the seedy center using a spoon or melon baller. Arrange the zucchini halves cut side up on the prepared pan. Brush evenly with olive oil and sprinkle with Italian seasoning. Roast for 15 minutes.
Remove the pan from the oven and lightly blot with paper towels, if needed. Spoon about 1 tbsp marinara down the center of each zucchini half. Sprinkle about 2 tbsp cheese over each and top with 4 pieces of turkey pepperoni.
Return to the oven and bake for about 5 minutes, or until the cheese is melted. Broil on high for about 2 minutes, if desired, until the pepperoni is lightly browned.
Air fryer method:
Preheat the air fryer to 375°F (190°C). Cut each zucchini in half lengthwise and scoop out the seedy center using a spoon or melon baller. Brush the zucchini evenly with olive oil and sprinkle with Italian seasoning.
Place the zucchini halves cut side up in the air fryer basket in a single layer, working in batches as needed. Cook for 5–7 minutes to remove excess moisture.
Remove the zucchini from the air fryer and lightly blot with paper towels, if needed. Spoon about 1 tbsp marinara down the center of each zucchini half. Sprinkle about 2 tbsp cheese over each and top with 4 pieces of turkey pepperoni.
Return the zucchini to the air fryer, working in batches as needed, and cook at 400°F (205°C) for 4–6 minutes, or until the cheese is melted and the pepperoni is slightly crisp.
Serve warm.
Serves: 4 | Serving Size: 2 zucchini halves
Nutrition (per serving): Calories: 196; Total Fat: 13g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 23mg; Sodium: 451mg; Carbohydrate: 10g; Dietary Fiber: 2g; Sugar: 2g; Protein: 12g
Nutrition Bonus: Potassium: 674mg; Iron: 7%; Vitamin A: 6%; Vitamin C: 60%; Calcium: 24%
Originally published: September 4, 2020; Updated April 2026
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