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    Home » Keto Pizza Recipes » Zucchini Pizza Bites

    Zucchini Pizza Bites

    Last updated: Aug 1, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    These zucchini pizza bites are such a delicious way to enjoy the flavor of pizza while using a tasty vegetable instead of a starchy base!

    Ready in just 30 minutes, they make a wonderful snack, a tasty side dish, or even a main course when accompanied by a simple tossed salad.

    Zucchini pizza bites served on a white plate.

    Zucchini is such a versatile vegetable. I love using it in recipes such as zucchini lasagna, grilled zucchini, zucchini chips, and zucchini noodles.

    These zucchini pizza bites are especially good. How wonderful it is to be able to enjoy the best parts of pizza - the sauce, cheese, and toppings - while using a vegetable base.

    Jump to:
    • Ingredients
    • Variations
    • Zucchini Pizza Bites Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Pizza Recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    • Fresh zucchini: Try to find firm zucchini with smooth, dark green skins. Large zucchini works better in this recipe but is not mandatory.
    • Olive oil spray: I love this delicious oil. But if you're unsure about cooking with it because of its low smoke point, you can use avocado oil instead.
    • To season: I keep it simple and use Kosher salt, black pepper, and garlic powder.
    • Pizza sauce: It's best to use a sugar-free pizza sauce.
    • Shredded mozzarella: You can also use one of the bagged pre-shredded cheeses labeled as "Italian blend." Provolone is good too.
    • Toppings: I like to use thinly sliced chorizo or pepperoni. If you want this dish to be meatless, you can use olives and diced red onions instead.
    The ingredients needed to make zucchini pizza bites.

    Variations

    • You can use avocado oil instead of olive oil. Olive oil tastes better, but avocado oil has a higher smoke point.
    • Sometimes I use shredded provolone instead of mozzarella. Even cheddar can work if that's all you have on hand.
    • It's fun to use different toppings, such as olives and onions. I especially like to top the zucchini rounds with sliced black olives.
    • Make it spicy by adding a pinch of cayenne. You can sprinkle it on the pizza sauce before adding the cheese and toppings.

    Zucchini Pizza Bites Instructions

    Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

    • Broil the zucchini. Your first step is to slice the zucchini, season the slices, then broil them. (Photos 1-2).
    • Add pizza toppings. Next, top each zucchini slice with sauce, cheese, and pepperoni (I like to leave some of them plain). (Photos 3-4).
    • Melt the cheese. Place the pizza bites in the oven briefly, just until the cheese is melted. (Photos 5-6).
    A six-photo collage showing the steps for making zucchini pizza bites.

    Expert Tip

    Some zucchini slices might brown faster than others under the broiler. Simply remove them to a plate and keep broiling the rest.

    Recipe FAQs

    Should I salt the zucchini slices?

    It's often a good idea to salt zucchini prior to using it in recipes. Salting helps draw moisture out, preventing sogginess. I do it when I make zucchini chips and roasted zucchini.

    But in this case, high-heat broiling works well to dry out the slices, so there's no need for the extra step of salting.

    Can I bake the zucchini slices instead of broiling them?

    Yes. You will need to bake them in a very hot oven (450°F) for 5-10 minutes per side, depending on how hot your oven runs. Then top them with pizza toppings and return them to the hot oven just to melt the cheese - a matter of seconds.

    Do I need to peel the zucchini before using it?

    No. You should leave it unpeeled. Zucchini skin is edible and tasty, so there's no good reason to remove it.

    Serving Suggestions

    These tasty bites make a great appetizer or a delicious side dish. When I make them as a side dish, I like to serve them with a main dish that I can cook on the stovetop, such as:

    • Stovetop London Broil
    • Gluten-free chicken tenders
    • Pan-fried salmon
    • Spicy shrimp
    • Ham steak
    • Keto sloppy joes

    They also pair well with simple salads such as arugula salad, tomato salad, and cucumber salad.

    Storing Leftovers

    You can keep the leftovers in the fridge, in an airtight container, for up to three days.

    Place them on paper towels to absorb extra moisture, and reheat them in the microwave, covered, at 50% power.

    Zucchini pizza bites served on a white plate.

    More Pizza Recipes

    • Zucchini casserole in a white baking dish.
      Cheesy Zucchini Casserole
    • Eggplant pizza served on a white plate.
      Eggplant Pizza
    • Zucchini lasagna served in a white baking dish.
      Zucchini Lasagna
    • Portobello pizza served on a white platter with a napkin.
      Portobello Pizza

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Zucchini pizza bites served on a white plate.
    4.98 from 47 votes
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    Zucchini Pizza Bites

    These zucchini pizza bites make great use of large, firm zucchini. Enjoy the flavor of pizza while using a tasty vegetable base!
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    Total Time30 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 servings
    Calories: 124kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 extra-large zucchini total weight about 1 lb., unpeeled
    • Olive oil spray or avocado oil
    • ¼ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon garlic powder
    • ¼ cup marinara sauce
    • 2 oz mozzarella shredded
    • 1 oz uncured pepperoni slices

    Instructions

    • Slice the zucchini into ¼-inch-thick slices. You can leave them unpeeled.
    • Preheat your broiler on high and position an oven rack 4 inches below the heating element (in most ovens, this is simply the top rack). Line a rimmed baking sheet with foil and spray it with olive oil.
    • Arrange the zucchini slices on the prepared baking sheet. Lightly spray them with olive oil and sprinkle them with salt, pepper, and garlic powder.
    • Broil the zucchini slices until tender and lightly browned, about 2 minutes per side. Keep a close eye on them! Some might brown faster than others – remove them to a plate and keep broiling the rest.
    • Remove the pan from the oven. Spoon a little marinara sauce on top of each zucchini slice. Top with cheese and pepperoni. Return to the broiler just until cheese is melted, 30-60 more seconds. Serve immediately.

    Video

    Notes

    Variations:
    • Use avocado oil instead of olive oil. Olive oil tastes better, but avocado oil has a higher smoke point.
    • Use a different cheese, such as provolone. Even cheddar could work if that's all you have.
    • Use different toppings, including olives and onions. Or omit the toppings completely.
    Storing leftovers:
    You can keep the leftovers in the fridge, in an airtight container, for up to three days. Place them on paper towels to absorb extra moisture, and reheat them in the microwave, covered, at 50% power.

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    Nutrition per Serving

    Serving: 0.25recipe | Calories: 124kcal | Carbohydrates: 5g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Sodium: 304mg | Fiber: 2g | Sugar: 2g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    More keto Pizza Recipes

    • Chicken crust pizza topped with olives.
      Chicken Crust Pizza
    • Keto breakfast pizza topped with eggs and bacon.
      Keto Breakfast Pizza
    • Cauliflower pizza crust topped with cheese and pepperoni.
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    • Crustless pizza on a white plate.
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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