Mini Zucchini Pizzas – Super Easy Recipe
Is there anyone out there who doesn’t love pizza? (If you are saying yes, I still think you should still give this recipe a try! You never know, you might like it.) But if you like pizza and you like zucchini, then this mini zucchini pizza recipe is definitely for you!
Our garden is overflowing with zucchini right now and I’ve been searching around for zucchini recipes that I can use to eat them all up. Then I remembered making these mini zucchini pizzas for Book Club a couple years ago and I had to make them again. (Thanks Pillsbury for the inspiration!) My favorite is when they are hot, straight out of the oven. So good!
Because I like easy and uncomplicated recipes, I compiled this mini zucchini pizza recipe from a few different places. Some recipes require you to sauté the zucchini slices and then bake. Some say bake and then bake some more. Some say sauté then broil. I say, make it easy for yourself! I picked the fastest, easiest steps from those recipes to make these. And they turn out great.
This is how I make my mini zucchini pizzas: First, I slice up a bunch of zucchini into ¼ – ½” thick rounds. Then line your baking sheet with aluminum foil if you so desire and lightly oil the aluminum foil (if you are using it) or the baking sheet and the tops of the zucchini. (I know aluminum foil isn’t the best for us, but it sure makes for easy clean up!) Then I bake the zucchini rounds for about 4 minutes, or until slightly tender.
Then just spread your favorite pizza sauce/marinara sauce/seasoned tomato paste on top of the zucchini. Because I didn’t plan ahead, I just used the shredded cheese we had in the fridge. But if I had planned ahead properly, mozzarella or an Italian cheese blend is probably the best for a real pizza flavor. Just sprinkle however much cheese you like on top.
One of the great things about pizza is that you can customize them to suit your taste. The zucchini pizzas are no different. I’ve made this with very simple with just sauce and cheese, with pepperoni, or with fresh basil. You can add sausage, chicken, roasted bell pepper, etc. Of course, small pieces work best. For my family, the standard cheese or pepperoni works best.
Then just stick them back in the oven on Broil for 2-3 minutes, or until the cheese in all nice and melty. I let them cool for just a minute or so before putting them on plates and serving. So easy!
You can serve these as an appetizer, like I did for Book Club, or as part of your meal. I served these with some chicken and called dinner a success!
Not only do these taste great, but they are a grain free, low carb version of pizza. How great is that?!
I must say, I do prefer them hot out of the oven. And since I can’t eat dairy, I just skipped the cheese and still enjoyed them very much!
What topping do you think you’ll try on your mini zucchini pizzas? Comment below! I don’t think you can go wrong with whatever you pick!
Great tasting grain-free mini zucchini pizzas. Super easy recipe!
- 2 large zucchinis
- 1/2 cup pizza or pasta sauce
- 1/2 cup shredded cheese (mozzarella preferred)
- 1/4 cup toppings (optional), pepperoni, olives, fresh basil, etc.
Preheat oven to 400˚ F. Line a baking sheet with aluminum foil. Lightly oil foil. (Or lightly oil the baking sheet if not using the aluminum foil.)
Slice washed and dried zucchini into 1/4 - 1/2" rounds. Place on baking sheet and lightly oil the top of the zucchini.
Bake for about 4 minutes, or until slightly tender. (Do not overcook at this step or you will end up with zucchini mush!)
Remove baking sheet from oven and top zucchini with sauce, cheese and toppings (positional).
Turn oven to Broil and place the baking sheet back in oven for 2-3 minutes or until cheese is melted and a little bubbly.
Remove from oven and serve right away!
These are best served hot.