Zucchini Pizza Bites

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

2. 2

   Trim ends off zucchinis and slice into 1/3-inch (about 8 mm) rounds. Pat dry with paper towel to remove excess moisture.

3. 3

   Arrange zucchini rounds in a single layer on the prepared sheet. Brush or very lightly drizzle the tops with olive oil and season with salt, pepper, and a light sprinkle of garlic powder.

4. 4

   Roast zucchini for 8–10 minutes until edges begin to brown and rounds are just tender. Remove from oven.

5. 5

   Spoon about 1/2–3/4 teaspoon marinara onto each zucchini round, spreading slightly but leaving a small border.

6. 6

   Top each with a pinch of mozzarella and a dusting of Parmesan. Sprinkle dried oregano and basil evenly over the bites.

7. 7

   Return to oven and bake 4–6 minutes more, until cheese is melted and bubbly. For a golden top, broil 1–2 minutes—watch closely to avoid burning.

8. 8

   Remove from oven and let cool 1–2 minutes. Garnish with fresh basil or parsley and any optional toppings. Finish with a final grind of black pepper and a light sprinkle of extra Parmesan or red pepper flakes if desired.

9. 9

   Serve warm on a platter. Best enjoyed same day.

10. 10

    Bright and herbaceous from basil and oregano, with tangy tomato, milky melty cheese, and a light savory crunch from roasted zucchini.