Crispy Zucchini Pizza Bites
These Crispy Zucchini Pizza Bites are the perfect way to use up fresh summer zucchini without ending up with a soggy mess. Thick zucchini rounds are seasoned, roasted, and topped with marinara, mozzarella, Parmesan, and pepperoni for a quick, low-carb snack or appetizer that delivers all the flavors of pizza without the crust. They’re simple, satisfying, and especially perfect when zucchini season is in full swing. Video Tutorial: https://youtu.be/WzvBTCzS9vk
Crispy Zucchini Pizza Bites
Ingredients
- 2 medium zucchini, 2–2½ inches thick
- 1 teaspoon salt
- 1 tablespoon olive or avocado oil
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ⅓–½ cup marinara
- or pizza sauce
- 1½ cups shredded whole-milk low-moisture mozzarella
- ¼ cup finely grated Parmesan
- 24–30 pepperoni slices
- Crushed red pepper, optional
- Fresh basil, for finishing
Instructions
- Cut the zucchini into ½-inch rounds. Don't go thin or they'll turn floppy.
- Lay them on paper towels or a rack and lightly sprinkle both sides with about ½ teaspoon salt.
- Let them sit 10-20 minutes, then dry them really well.
- Heat the oven to 450°F.
- Put the zucchini rounds on a parchment-lined sheet pan. Brush or toss them with the oil, then season with garlic powder, Italian seasoning, pepper and the remaining salt if needed.
- Bake 7 minutes. Flip them and bake another 4–6 minutes. If still watery, bake more.
- On each zucchini round add:
- About 1 teaspoon sauce
- A small mound of mozzarella
- A sprinkle of Parmesan
- A pepperoni slice
- Return to the oven for 4–5 minutes, until the cheese melts. Then switch to broil for 1–2 minutes until the cheese gets browned in spots and the pepperoni edges crisp.
- Finish with basil, Parmesan and crushed red pepper. Serve immediately.