Zucchini Pizza Bites with Pepperoni and Mozzarella
These zucchini pizza bites are a quick, low-carb way to get all the classic pizza flavors—saucy, cheesy, and pepperoni-topped—without the crust. Perfect for snacking, appetizers, or an easy side.
Equipment
- sharp knife
- cutting board
- Baking sheet
- Parchment paper or foil
- Paper towels
- Measuring spoons
- spoon
- Oven
Ingredients
- 2 large zucchini sliced into 1/4-inch (6 mm) rounds
- 1 tbsp olive oil
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt plus more to taste if needed
- 1/8 tsp black pepper or to taste
- 1/2 cup pizza sauce or marinara
- 1 1/2 cups shredded mozzarella cheese about 6 oz (170 g)
- 3 oz mini pepperoni slices about 30–40 pieces
- red pepper flakes optional, for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Slice the zucchini into 1/4-inch (6 mm) rounds. Lightly salt the slices and let them sit for about 10 minutes to draw out moisture, then pat very dry with paper towels.
- Arrange the zucchini rounds in a single layer on the prepared baking sheet. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, and black pepper.
- Spoon a small amount of pizza sauce onto each zucchini round. Top with a pinch of mozzarella and 1–2 mini pepperoni slices.
- Bake for 12–15 minutes, until the cheese is melted and bubbling and the zucchini is just tender (not mushy).
- Cool for 2 minutes before serving. Serve with extra sauce for dipping and a pinch of red pepper flakes if you like.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for ~5 minutes for the best texture.
Freezing: Freeze baked or unbaked bites. For unbaked, freeze on a tray first, then transfer to a freezer bag. Bake from frozen, adding a few minutes.
Tips: Patting the zucchini dry after salting helps prevent sogginess and helps the toppings stay put.