Updated: September 8, 2026
If I’m craving pizza but want something a little lighter, these little zucchini pizza bites are one of my favorite snacks to make. Fresh zucchini rounds are topped with marinara sauce, mozzarella cheese, and mini pepperoni for all the classic pizza flavors without the traditional pizza crust. I also love serving these little bites at tailgates and game day gatherings because everyone can grab their favorite toppings and make them their own.
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Table of Contents
Why You’ll Like This Recipe
- Satisfies a pizza craving – You get the classic pizza flavors of marinara sauce, melty mozzarella cheese, and pepperoni in easy-to-eat zucchini bites.
- A lighter, low-carb option – Using thick zucchini rounds instead of traditional pizza crust makes these low-carb zucchini pizza bites a great choice when you want something lighter.
- Easy to make – A handful of ingredients and a few simple steps are all you need to get these zucchini pizzas into the oven.
- Easy to customize – Skip the pepperoni for a vegetarian version or add your favorite pizza toppings to make each bite your own.
- Naturally gluten-free –There’s no pizza dough or breading required, making this an easy gluten-free appetizer when you use gluten-free toppings and sauce.
Ingredients
You only need a handful of ingredients to make these easy zucchini pizza bites. See the recipe card below for exact measurements.
- Fresh zucchini – Choose firm, medium-to-large zucchini and cut them into ½-inch-thick rounds. Keeping the zucchini rounds a consistent thickness helps them cook evenly without becoming too soft.
- Marinara sauce – Adds the rich tomato flavor you expect from mini pizzas. I love using my homemade marinara sauce, but your favorite store-bought pizza sauce or tomato sauce works well, too.
- Italian seasoning – Adds a blend of herbs that complements the zucchini and classic pizza flavors.
- Kosher salt – Seasons the zucchini and is also used to draw out excess moisture before baking.
- Ground black pepper – Adds a little extra flavor and balances the other seasonings.
- Mozzarella cheese – Shredded mozzarella melts beautifully in the oven and gives each bite that gooey, melty cheese topping.
- Mini pepperoni – An optional topping that turns these into mini pepperoni pizza bites. You can also use chopped regular pepperoni or turkey pepperoni.
- Fresh basil – An optional finishing touch that adds fresh flavor and a pop of color after the zucchini pizza bites come out of the oven.
How to Make Zucchini Pizza Bites
These mini zucchini pizza bites come together in four simple steps. Removing some of the zucchini’s excess moisture first helps prevent soggy bites.
STEP 1: Slice and salt the zucchini – Cut the zucchini into ½-inch-thick rounds and arrange them in a single layer on a paper-towel-lined baking sheet or cutting board. Lightly sprinkle both sides with kosher salt and let them sit for 15-20 minutes, until beads of moisture form on the surface.
STEP 2: Blot and arrange – Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper. Thoroughly blot both sides of the zucchini rounds with a clean paper towel to remove the excess moisture, then arrange them in a single layer on the prepared baking sheet.
STEP 3: Season and add the toppings – Sprinkle the zucchini with Italian seasoning and black pepper. Spoon a small dollop of marinara sauce onto each round, then top with shredded mozzarella cheese and mini pepperoni, if using. Avoid adding too much sauce so the zucchini bites don’t become watery.
STEP 4: Bake and serve. Bake for 8-10 minutes, or until the zucchini is tender and the mozzarella cheese has melted. For lightly browned, spotted cheese, broil for 1-2 minutes at the end, watching closely. Top with fresh basil, if desired, and serve warm. Enjoy!
How Long to Bake Zucchini Pizza Bites
Bake zucchini pizza bites in the oven at 450°F (232°C) for 8-10 minutes. The zucchini should be tender but still firm enough to hold the toppings, and the mozzarella cheese should be completely melted. For more color on top, switch the oven to broil for the final 1-2 minutes. Keep a close eye on the zucchini bites while broiling, the cheese can go from lightly browned to burned quickly. The exact baking time can vary depending on the thickness of your zucchini rounds. I recommend slicing them about ½ inch thick so they soften without becoming mushy.
Substitutions & Variations
One of the best things about these zucchini pizza bites is how easy they are to customize. Use the basic recipe as your starting point, then switch up the sauce, cheese, or toppings to create your own mini pizzas.
- Change the sauce – I love using homemade marinara sauce when I have some on hand, but store-bought marinara or pizza sauce makes this recipe even quicker. You can also try pesto for a different flavor.
- Switch up the cheese – Mozzarella cheese gives you that classic pizza flavor and melty texture, but you can add a little Parmesan cheese or use a mozzarella-provolone blend.
- Try different meats – Swap the mini pepperoni for chopped regular pepperoni or turkey pepperoni. Cooked and crumbled Italian sausage would also make a delicious topping.
- Make them vegetarian – Simply leave off the pepperoni and add your favorite veggie toppings. Finely diced bell peppers, mushrooms, red peppers, or onions are all good options.
- Add some heat – Sprinkle red pepper flakes over the finished zucchini bites for a little kick.
- Let everyone choose their toppings: If you’re serving these for game day or a casual gathering, set out a few toppings and let everyone customize their zucchini pizzas before baking.
Tips for the Best Zucchini Pizza Bites
- Don’t skip salting the zucchini – Zucchini naturally contains a lot of water. Salting the rounds and letting them rest for 15-20 minutes helps draw out some of that excess moisture before baking.
- Blot them thoroughly – After salting, use a paper towel to remove the moisture from both sides of each zucchini round. This is one of the most important steps for preventing watery zucchini bites.
- Keep the slices ½ inch thick – If the zucchini pieces are too thin, they can become soft before the cheese has time to brown. Thick, evenly cut rounds hold the sauce and toppings much better.
- Go easy on the marinara – You only need a small dollop on top of each zucchini slice. Too much marinara sauce can add excess moisture and cause the toppings to slide off.
- Don’t overload the toppings – Think of these as little bites rather than full-size pizzas. A small amount of cheese and a few mini pepperoni pieces are enough for each round.
- Broil for those leopard spots – If you like bubbly, golden brown spots on your mozzarella cheese, broil the zucchini pizza bites for 1-2 minutes after baking. Stay close to the oven, they can brown quickly.
- Serve them warm – These are best shortly after they come out of the oven, when the zucchini is tender and the cheese is still hot and melty.
Storage & Make-Ahead Tips
- Refrigerator – Let leftover zucchini pizza bites cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3-4 days. For the best texture, reheat them in the oven or toaster oven until warmed through and the cheese is melted again.
- Freezer – You can freeze zucchini pizza bites, but keep in mind that zucchini will be softer after freezing and reheating. Let the cooked bites cool completely, freeze them in a single layer until firm, then transfer them to a freezer-safe container or bag. Reheat from frozen in the oven rather than thawing first, which can help minimize sogginess.
- Make ahead – For the best results, I don’t recommend fully assembling the zucchini bites too far in advance because the sauce and salt can draw out additional moisture. Instead, slice the zucchini and prep your toppings ahead of time, then salt, blot, assemble, and bake when you’re ready to serve.
What to Serve with Zucchini Pizza Bites
These zucchini pizza bites are a perfect snack on their own, but I especially love adding them to a spread of appetizers for tailgates, game days, and casual get-togethers. Since they’re lighter than traditional pizza, they pair well with both fresh sides and heartier finger foods.
FAQ
Why are my zucchini pizza bites soggy?
Excess moisture is usually the culprit. Make sure your zucchini rounds are about ½ inch thick, salt and blot them before baking, and avoid using too much marinara sauce. Overloading the bites with toppings can also make them watery.
Do I need to peel the zucchini first?
No. There’s no need to peel fresh zucchini for this recipe. The skin is edible and helps the zucchini rounds hold their shape as they bake.
Can I make zucchini pizza bites vegetarian?
Yes! Simply leave off the pepperoni. You can enjoy them with just marinara and mozzarella or add finely chopped bell peppers, mushrooms, onions, or another favorite pizza topping.
Are zucchini pizza bites gluten-free?
The basic recipe is naturally gluten-free because zucchini replaces traditional pizza crust. However, always check the labels on your marinara sauce, pepperoni, seasonings, and other toppings if you need the finished recipe to be strictly gluten-free.
Recipe Card
Zucchini Pizza Bites
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make these zucchini pizza bites, I’d love to see how they turn out! Tag me on Instagram @elicitfolio, follow along on Pinterest for more easy recipes and entertaining inspiration, or leave a comment below and let me know what you think. And if you have another zucchini recipe you’d like to see me make next, drop your idea in the comments. I’m always looking for new recipes to test and share!
