These zucchini pizza bites are a delicious way to enjoy the flavor of pizza while using a 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 salad.
Zucchini is such a versatile vegetable. I love using it in recipes such as zucchini lasagna, grilled zucchini, 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 as the base. Even my kids like these delicious bites!
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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: Look for firm zucchini with smooth, dark green skins. Large zucchini work better in this recipe but are not mandatory.
- Olive oil spray: Extra-virgin olive oil is appropriate for high-heat cooking, but you can use avocado oil if you prefer.
- 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 like Rao's.
- Shredded mozzarella: You can also use one of the bagged pre-shredded cheeses labeled as "Italian blend."
- Toppings: I like to use thinly sliced chorizo or pepperoni. If you want this dish to be meatless, you can use olives instead.
Variations
- As mentioned above, you can use avocado oil instead of olive oil.
- Sometimes, I use shredded provolone instead of mozzarella. Even cheddar can work if that's all you have on hand. The photo below shows a version of this recipe I made several years ago. I sliced the zucchini rounds fairly thick and topped them with cheddar and chorizo slices. They were delicious!
- 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.
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.
Add pizza toppings. Top each zucchini slice with sauce, cheese, and - if using - pepperoni (I like to leave some of them plain).
Melt the cheese. Place the bites in the oven briefly, just until the cheese is melted. Serve immediately.
Expert Tip
Some zucchini slices will brown faster than the others under the broiler. Simply remove them to a plate and keep broiling the rest.
Recipe FAQs
It's often a good idea to salt zucchini before using it in recipes. Salting helps draw moisture out and prevents 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.
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.
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 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
If you'd like to serve them as a meatless main course, they pair well with simple salads such as arugula salad, cherry 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 at 50% power or in a 350°F oven.
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Recipe Card
Zucchini Pizza Bites
Ingredients
- 1 zucchini - extra-large, total weight about 1 pound
- Olive oil spray - extra-virgin; or avocado oil
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ cup marinara sauce
- 2 ounces mozzarella - shredded
- 1 ounce pepperoni slices - optional
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 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 (if desired) pepperoni.
- Return the pan to the broiler just until the cheese is melted, for 30-60 more seconds. Serve immediately.
Video
Notes
- Look for firm zucchini with smooth, dark green skins. Large zucchini work better in this recipe but are not mandatory.
- The nutrition info includes pepperoni.Â
- If you prefer baking to broiling, you will need to bake the zucchini 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.
- 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 at 50% power or in a 350°F oven.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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. 
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