Ingredients
Scale
Main Ingredients:
- 2-3 medium zucchini (about 1½ lbs total)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup pizza sauce or marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Optional: ¼ cup mini pepperoni slices
Optional Toppings:
- Diced bell peppers
- Sliced mushrooms
- Chopped onions
- Sliced olives
- Fresh basil for garnish
- Red pepper flakes
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easy.
- Slice zucchini: Wash zucchini and trim off both ends. Slice into ¼-inch thick rounds—not too thick or they won’t cook through, not too thin or they’ll get mushy. You should get about 24-30 slices depending on zucchini size. Try to keep slices uniform for even cooking.
- Optional but recommended – pat dry: If your zucchini seems very wet or you want extra crispy results, pat the slices dry with paper towels or a clean kitchen towel. This removes excess moisture that can make them soggy.
- Season zucchini: Place zucchini slices in a bowl (or directly on the prepared baking sheet). Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss gently to coat all slices evenly, or use a pastry brush to apply oil and seasonings.
- Arrange on baking sheet: Lay zucchini slices in a single layer on the prepared baking sheet, leaving a little space between each. Don’t overlap or they won’t crisp properly. Use two baking sheets if needed.
- Pre-bake zucchini: Bake for 5 minutes. This step helps remove moisture and prevents soggy pizza bites. The zucchini should just start to soften but not brown.
- Add sauce: Remove baking sheet from oven. Spoon about 1 teaspoon of pizza sauce onto each zucchini round, spreading it almost to the edges but leaving a tiny border. Don’t use too much sauce or the bites will be watery.
- Add cheese and toppings: Sprinkle mozzarella cheese evenly over each sauced zucchini slice, followed by a pinch of Parmesan cheese. Add your chosen toppings (pepperoni, vegetables, etc.) now. Don’t overload—a few pieces per bite is plenty.
- Season and bake: Sprinkle Italian seasoning over all the pizza bites. Return to oven and bake for 8-10 minutes, or until cheese is melted, bubbly, and lightly golden. If you want extra browning, turn on the broiler for the last 1-2 minutes (watch carefully!).
- Cool slightly and serve: Remove from oven and let cool for 2-3 minutes—the cheese will be very hot! Transfer to a serving platter, garnish with fresh basil if desired, and serve warm. These are best enjoyed fresh from the oven.
Notes
- Zucchini size matters: Medium zucchini (7-8 inches) create the perfect bite-sized base. Giant zucchini are too watery.
- Don’t skip pre-baking: That initial 5-minute bake is crucial for removing moisture and preventing soggy bites.
- Sauce sparingly: Too much sauce makes them watery. About 1 teaspoon per slice is perfect.
- Watch the broiler: If using broiler for extra browning, don’t walk away! It goes from perfect to burnt in seconds.
- Serve immediately: These are best enjoyed hot and fresh. They can get a bit soggy if they sit too long.
- Customize freely: Use your favorite pizza toppings and cheeses—this recipe is very flexible!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 5-6 bites
- Calories: 125
- Sugar: 4g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 18mg