Mini Zucchini Pizza Bites with Tomato & Mozzarella

These healthy Mini Zucchini Pizzas are simple to prepare, baked under the broiler, and topped with your favorite pizza ingredients. A delicious and lighter way to use up extra zucchini—perfect as an appetizer, snack, or party bite.

With game day and other gatherings in mind, these Mini Zucchini Pizzas are a crowd-pleasing alternative to heavier finger foods. They deliver the flavor of pizza in bite-sized form while keeping the base light and vegetable-forward. You can top them however you prefer—classic pepperoni and mozzarella, chopped olives, fresh herbs, or a vegetable medley all work beautifully.

These zucchini bites come together quickly: a brief prep, a few minutes under the broiler, and they’re ready to serve. Because they use fresh zucchini instead of dough, they make a great low-carb appetizer option for parties, potlucks, or casual weeknight snacks.

Mini Zucchini Pizzas

Description: Healthy, easy-to-make zucchini pizza bites topped with pizza sauce, a blend of cheeses, and your favorite toppings. Ready in about 15 minutes and ideal for serving as an appetizer or snack.

Ingredients

• 2 medium zucchinis, sliced on a slight diagonal into about 16 pieces
• 3 tablespoons pizza sauce
• 2 tablespoons unsalted tomato paste
• 1/4 teaspoon dried oregano
• Dash of garlic powder
• 3/4 cup reduced-fat mozzarella cheese, shredded
• 1/4 cup reduced-fat Parmesan cheese, shredded
• 4 turkey pepperoni slices, cut in half (or substitute regular pepperoni or turkey-free alternatives)
• 8 olives, pitted and chopped

Instructions

1. Preheat the broiler on high and position an oven rack roughly 6–8 inches from the broiler element.
2. Slice the zucchinis on a slight diagonal so you have about 16 oval rounds. Arrange the slices in a single layer on a baking sheet. Pat the cut surfaces dry if they seem moist to help prevent sogginess.
3. In a small bowl, combine the pizza sauce, tomato paste, oregano, and garlic powder. Stir until smooth. Spread approximately 1 teaspoon of the sauce mixture onto each zucchini slice.
4. Mix the shredded mozzarella and Parmesan together, then sprinkle about 1 tablespoon of the cheese mix over each sauced zucchini slice.
5. Top each zucchini pizza with chopped olives and half a slice of pepperoni (or your chosen toppings).
6. Place the baking sheet under the broiler and broil for 3–5 minutes, watching carefully, until the cheese is melted and beginning to brown at the edges. Broilers vary, so check frequently to avoid burning.
7. Remove from the oven and let cool for a minute or two. Serve immediately while warm.

Tips and Variations

• For crispier zucchini bases, lightly brush each slice with olive oil and roast at 425°F (220°C) for 6–8 minutes before adding toppings and broiling.
• Try different toppings: diced tomatoes, fresh basil, sliced mushrooms, bell peppers, cooked sausage, or a sprinkle of red pepper flakes for heat.
• To make these vegan, use a dairy-free cheese and choose plant-based pepperoni or vegetables as toppings.
• If preparing for a crowd, double the batch and keep extras warm on a baking sheet at a low oven temperature until serving.

Nutrition (per serving)

Serving: 2 zucchini pizzas | Calories: 75 kcal | Carbohydrates: 3 g | Protein: 5 g | Fat: 5 g | Fiber: 1 g

Note: Nutrition information is automatically estimated and should be used as an approximation.