Ah, zucchini—my garden’s most prolific overachiever. It’s like that friend who brings extra snacks to a picnic, knowing everyone will love them. These Zucchini Pizza Bites are a revelation, transforming humble slices into mini masterpieces of flavor that even my picky cousin, who swears by pepperoni only, can’t resist.
Steps
- Slice the zucchinis into rounds approximately 1/4-inch thick. Lightly coat both sides of each round with nonstick cooking spray, and season with salt and pepper.
- Set your grill pan to medium-high heat and grill the zucchini rounds for about 2 minutes on each side. Alternatively, you can broil them.
- After grilling, arrange the zucchini slices on a large baking sheet lined with parchment paper. Add a small amount of marinara sauce, mozzarella cheese, and mini pepperoni pieces on top of each round.
- Return the zucchini rounds to the broiler for 1-3 minutes, or until the cheese is fully melted. Be cautious to prevent burning.
- Once the cheese is melted, sprinkle the rounds with a pinch of Italian seasoning. Serve the zucchini pizza bites warm and enjoy!
Ingredients
- 2 large zucchini, sliced into 1/4-inch thick rounds
- Nonstick cooking spray
- Kosher salt
- Freshly cracked pepper
- 1/4 cup marinara sauce
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup mini pepperoni pieces (optional)
- Italian seasoning for sprinkling
FAQ
- Can I use a different cheese instead of mozzarella?
- Absolutely! Feel free to substitute mozzarella with any cheese that melts well, such as cheddar, provolone, or a blend of Italian cheeses.
- What can I use instead of mini pepperoni?
- If you’re not a fan of pepperoni or want a vegetarian option, you can use sliced olives, diced bell peppers, or mushrooms as toppings.
- How do I prevent the zucchini from becoming too soggy?
- To avoid soggy zucchini, ensure you broil or grill them properly on both sides before adding the toppings. This helps to remove excess moisture.
- Can these zucchini pizza bites be made in advance?
- Yes, you can prepare the zucchini rounds and toppings in advance. However, it’s best to broil them just before serving to ensure they stay warm and the cheese remains gooey.
- Are there any low-sodium alternatives for this recipe?
- You can reduce the sodium content by using low-sodium marinara sauce and opting for turkey pepperoni or omitting it altogether. Adjust the salt to your preference.
Tips
- When cutting the zucchini, aim for uniform 1/4-inch thick rounds to ensure even cooking and prevent any pieces from overcooking or burning.
- For added flavor, consider seasoning the zucchini rounds with Italian herbs or garlic powder before broiling or grilling.
- Keep a close eye on the zucchini bites while broiling in the final step to prevent the cheese from burning, as broilers can vary in intensity.
- If you prefer a crispier texture, try grilling the zucchini rounds on a preheated grill pan before adding the toppings.
Equipment
- Grill pan (if you don’t have a grill or prefer to use a stovetop option)
- Baking sheet liner (such as a silicone baking mat or parchment paper)
