Zucchini pizza bites are such a great way to enjoy all the flavors of pizza using a tasty vegetable base!
Ready in just 30 minutes, they make a wonderful snack, a tasty side dish, or even a main course accompanied by a simple tossed salad.
After transitioning to a low-carb diet, I was mourning some of my favorite foods, including pizza. It took me a while to figure out that although the crust is no doubt delicious, what makes pizza so great is actually the things you put on top of it. 🍕
That's why these zucchini pizza bites are so amazing. I just love that I can enjoy the best parts of pizza - the sauce, the cheese, and the toppings - but use a vegetable base.
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Ingredients
You'll only need a few simple ingredients to make these tasty pizza rounds. 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 zucchinis with smooth, dark green skins. Large zucchinis work better in this recipe but are 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: Try to use a sugar-free sauce if you can. Rao's is my favorite brand.
Shredded mozzarella: You can also use one of the bagged pre-shredded cheeses labeled as "Italian blend." Provolone is good too.
Toppings: I like chorizo or pepperoni. If you want this to be meatless, you can use olives and diced red onions instead.
Instructions
Making these zucchini pizza bites is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Broil the zucchini. Your first step is to slice the zucchini, season the slices, then broil the slices to brown them.
Add pizza toppings and bake. Next, you top each zucchini slice with sauce, cheese, and pepperoni (I like to leave some of them plain), and return them to the hot oven to melt the cheese.
Expert tip
Some zucchini slices might brown faster than the others under the broiler. Simply remove them to a plate and keep broiling the rest.
Frequently asked questions
It's often a good idea to salt zucchini prior to using it in recipes. Salting helps draw moisture out, preventing sogginess. But in this case, I find that high-heat broiling works well to dry out the slices, so there's no need for the extra step of salting.
Yes. Try baking them in a very hot oven - 450°F - for 5-10 minutes per side, depending on how hot your oven runs. Then top them and return them to the hot oven just to melt the cheese - a matter of seconds.
No. You should leave it unpeeled. Zucchini skin is edible and tasty, so there's no good reason to remove it.
Variations and substitutions
Here are a few ideas for you for varying the basic recipe:
- 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.
Serving suggestions
Zucchini pizza 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:
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Place them on paper towels to absorb extra moisture, and reheat them in the microwave, covered, on 50% power.
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Recipe card
30-Minute Zucchini Pizza Bites
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 shredded mozzarella
- 1 oz uncured pepperoni
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 the 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.
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NOTES
- 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.
NUTRITION PER SERVING
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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. 