Zucchini Pizza Bites
These easy zucchini pizza bites are made with fresh zucchini rounds topped with marinara sauce, mozzarella cheese, and mini pepperoni, then baked until tender and melty. They’re a simple low-carb snack or appetizer that’s perfect for satisfying a pizza craving, game days, or a light lunch.
Servings: 4
Calories: 142kcal
Ingredients
- 2 Large / Medium Zucchinis (cut into ½-inch thick rounds)
- ¼ cup Marinara Sauce
- 1 teaspoon Italian Seasoning
- ½ teaspoon Kosher Salt
- ¼ teaspoon Ground Pepper
- 1 cup Mozzarella Cheese (shredded)
- ¼ cup Mini Pepperoni Pieces (optional)
- 4 sprigs Basil
Instructions
- Cut the zucchini into ½-inch-thick rounds, keeping the slices as even as possible so they cook at the same rate. Arrange the zucchini rounds in a single layer on a paper-towel-lined baking sheet or cutting board. Lightly sprinkle both sides of the zucchini with kosher salt. Let the slices sit for 15-20 minutes. As they rest, you’ll notice beads of moisture forming on the surface.
- Use a clean paper towel to thoroughly blot both sides of the zucchini rounds. This removes the moisture drawn out by the salt and helps keep the zucchini pizza bites from becoming too watery.
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper. Arrange the zucchini in a single layer, then season with Italian seasoning and black pepper. Spoon a small dollop of marinara sauce onto the top of each zucchini slice. Sprinkle each round with shredded mozzarella cheese and top with mini pepperoni, if using. Avoid overloading the zucchini with sauce or toppings, which can make the bites watery and difficult to pick up.
- Bake for 8-10 minutes, or until the zucchini is tender and the cheese has melted. For golden brown, lightly spotted cheese, switch the oven to broil for about 1-2 minutes at the end, watching closely. Remove from the oven, garnish with fresh basil if desired, and serve warm. Enjoy!
Notes
Even Slices: Cut the zucchini into ½-inch-thick rounds so they cook evenly and hold the toppings well.
Remove Moisture: Salt the zucchini rounds and let them rest for 15–20 minutes, then blot thoroughly with paper towels. This helps prevent soggy zucchini pizza bites.
Don’t Oversauce: Use just a small dollop of marinara on each zucchini round. Too much sauce can make the bites watery.
Golden Cheese: For bubbly, lightly browned mozzarella, broil the bites for 1-2 minutes after baking. Watch them closely so they don’t burn.
Topping Options: Mini pepperoni is optional. Leave it off for a vegetarian version, or substitute chopped regular pepperoni or turkey pepperoni.
Marinara Sauce: Homemade marinara adds great flavor, but your favorite store-bought marinara or pizza sauce works perfectly when you’re short on time.
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or toaster oven for the best texture.
Freezing: These bites can be frozen, but the zucchini will be softer after reheating. For the best texture, reheat them directly from frozen rather than thawing first.
Nutrition
Calories: 142kcal | Carbohydrates: 6g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 680mg | Potassium: 367mg | Fiber: 1g | Sugar: 4g | Vitamin A: 548IU | Vitamin C: 19mg | Calcium: 227mg | Iron: 1mg