Zucchini Pizza Bites

A light, veggie-forward twist on mini pizzas—crispy zucchini rounds topped with melty cheese, tangy tomato, and classic pizza herbs. Great as an appetizer, snack, or party bite.

Ingredients

• 2 medium zucchinis (about 12–14 oz / 350–400 g)
• 1 cup (240 g) marinara or pizza sauce
• 1 cup (100 g) shredded mozzarella (or plant-based mozzarella)
• 1/4 cup (25 g) grated Parmesan (or vegan Parmesan), plus extra for serving
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp garlic powder
• Salt and black pepper, to taste
• 1–2 tbsp olive oil
• 12–16 small basil leaves or a handful of fresh parsley, chopped (for garnish)
• Optional toppings: sliced black olives, mini pepperoni (vegetarian), diced bell pepper, red pepper flakes, capers

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
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. 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. Roast zucchini for 8–10 minutes until edges begin to brown and rounds are just tender. Remove from oven.
5. Spoon about 1/2–3/4 teaspoon marinara onto each zucchini round, spreading slightly but leaving a small border.
6. Top each with a pinch of mozzarella and a dusting of Parmesan. Sprinkle dried oregano and basil evenly over the bites.
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. 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. Serve warm on a platter. Best enjoyed same day.

Flavor profile

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

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