Ingredients (Makes about 16–20 pizza bites)

• 2 medium zucchini, sliced into thick rounds (about ½ inch / 1.25 cm thick)
• ½ cup pizza sauce or marinara sauce
• 1 cup shredded mozzarella cheese

Optional Toppings

• Mini pepperoni slices
• Diced bell peppers
• Sliced black olives
• Mushrooms, finely chopped
• Italian seasoning
• Red pepper flakes
• Fresh basil for garnish

Nutrition Information (Approximate)

Per serving (4–5 bites, recipe divided into 4 servings):

• Calories: 80–110
• Protein: 6–8 g
• Carbohydrates: 4–6 g
• Fiber: 1–2 g
• Fat: 5–7 g
• Sodium: Varies depending on sauce and cheese

Allergen Information

• Contains: Milk (mozzarella cheese)
• Does not naturally contain: Peanuts, tree nuts, eggs, wheat, soy, fish, or shellfish
• Always check labels on pizza sauce and cheese for potential allergen cross-contact if serving someone with food allergies.

Nut Information

This recipe contains no nuts.

However, some store-bought sauces and shredded cheeses may be manufactured in facilities that also process nuts. Check packaging if nut allergies are a concern.

Equipment Needed

• Baking sheet
• Parchment paper or nonstick baking mat
• Sharp knife
• Spoon

Instructions

Step 1: Prepare the Oven

1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.

Step 2: Prepare the Zucchini

1. Wash and dry the zucchini.
2. Slice into thick rounds about ½ inch thick.
3. Arrange slices in a single layer on the baking sheet.

Tip: Pat zucchini dry with paper towels to remove excess moisture.

Step 3: Add the Sauce

1. Spoon about 1 teaspoon of pizza sauce onto each zucchini round.
2. Spread gently, leaving a small border around the edge.

Step 4: Add Cheese and Toppings

1. Sprinkle mozzarella evenly over each slice.
2. Add any desired toppings.

Step 5: Bake

1. Bake for 10–12 minutes, or until the cheese is melted and bubbly.
2. For extra browning, broil for 1–2 minutes at the end.

Step 6: Serve

1. Remove from oven.
2. Let cool for 2–3 minutes.
3. Garnish with fresh basil or Italian seasoning if desired.

Serve warm.

Storage

Refrigerator

• Store in an airtight container for up to 3 days.

Freezer

• Not recommended, as zucchini can become watery after thawing.

Reheating

• Oven or air fryer: 350°F (175°C) for 3–5 minutes.
• Microwave: 30–60 seconds (texture will be softer).

Frequently Asked Questions

Q: How do I keep the zucchini from becoming watery?

A: Sprinkle slices lightly with salt and let them sit for 15–20 minutes. Pat dry before adding sauce and cheese.

Q: Can I make these in an air fryer?

A: Yes. Air fry at 375°F (190°C) for 6–8 minutes until the cheese is melted and lightly browned.

Q: Can I use other cheeses?

A: Absolutely. Try cheddar, provolone, Monterey Jack, or a pizza-blend cheese.

Q: Are these keto-friendly?

A: Generally yes. Zucchini is low in carbohydrates, making these a popular low-carb snack.

Q: Can I make them vegetarian?

A: Yes. The base recipe is already vegetarian. Simply avoid meat toppings.

Q: Can I prepare them ahead of time?

A: You can slice the zucchini and prepare toppings a day ahead. Assemble and bake just before serving for the best texture.

Q: What can I serve with zucchini pizza bites?

A: They pair well with:

• Green salad
• Grilled chicken
• Soup
• Roasted vegetables
• Marinara dipping sauce

Recipe Summary

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–22 minutes
Yield: 4 servings
Difficulty: Easy