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15-Minute Mini Zucchini Pizzas

Helen T. Patterson
These Mini Zucchini Pizzas are easy, quick, and delicious.
Using zucchini slices as a base, each bite is topped with pizza sauce and gooey mozzarella, creating a low-carb, fiber-rich snack.
Perfect for a healthy appetizer, lunchbox treat, or simple dinner, they’re ready in just 15 minutes and offer plant-based protein and good fats for a satisfying bite.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Snack
Cuisine International
Servings 12 (pizza bites)

Equipment

  • 1 small bowl
  • 1 toaster oven or conventional oven
  • 1 roasting pan (un-greased)
  • Oven mitts
  • Spoon or small spatula

Ingredients
  

  • 1 small zucchini 5–6 inches long
  • ½ teaspoon grapeseed oil or avocado oil
  • Salt to taste
  • Pepper to taste
  • ¼ teaspoon Italian seasoning optional
  • 1 tablespoon pizza sauce
  • 4 tablespoons shredded mozzarella cheese adjust to taste

Optional Garnishes:

  • Dried oregano
  • Red pepper flakes
  • Chopped fresh basil
  • Grated Parmesan cheese

Instructions
 

  • Prepare Your Zucchini: Start by washing your zucchini thoroughly under cool running water to remove any dirt or residue.
    Pat it dry with a clean kitchen towel. Trim both ends of the zucchini, then cut it into approximately ½-inch thick rounds.
    Try to make each slice uniform in thickness so they cook evenly. Set the slices aside in a clean bowl while you prepare the seasoning.
  • Season the Zucchini: In a small mixing bowl, add the zucchini slices. Drizzle the grapeseed or avocado oil evenly over the slices.
    Sprinkle with salt and pepper to taste, and add Italian seasoning if you want an extra layer of herbaceous flavor.
    Gently toss the zucchini slices with your hands or a spoon until each round is lightly coated with oil and seasoning.
    This ensures they roast evenly and develop a golden-brown texture.
  • Arrange for Broiling: Line a roasting pan with parchment paper or use it ungreased if your pan is non-stick.
    Carefully arrange the seasoned zucchini slices in a single layer on the pan, making sure none of the slices overlap.
    Overlapping can prevent them from cooking evenly and achieving the tender, slightly charred texture that makes these mini pizzas so delicious.
  • Pre-Broil Zucchini: Adjust your toaster oven or conventional oven rack to the top position for broiling.
    Turn the broiler on HIGH. Place the roasting pan in the oven and broil the zucchini slices for about 3 to 5 minutes.
    You are looking for a slight browning on the edges while the zucchini softens just enough to hold toppings.
    Keep a close eye on them, as broilers can vary and zucchini can brown quickly.
  • Flip and Add Toppings: Using oven mitts, carefully remove the hot pan from the oven and place it on a heat-safe surface.
    Flip each zucchini slice over using a spatula or tongs.
    Spoon about 1 teaspoon of pizza sauce onto each slice, spreading it gently but leaving the edges uncovered.
    Sprinkle 1 teaspoon of shredded mozzarella cheese over the sauce.
    If you want, add optional toppings like dried oregano, red pepper flakes, or a little grated Parmesan for extra flavor.
  • Broil to Melt Cheese: Return the pan to the oven, keeping it on the same broiler setting.
    Broil the zucchini again for 2 to 3 minutes, or until the cheese is melted, bubbly, and lightly golden.
    Watch carefully, as cheese can go from perfect to overcooked in seconds.
    The zucchini should be tender but not mushy, providing a sturdy base for your mini pizzas.
  • Garnish and Serve: Once the cheese is perfectly melted, remove the pan from the oven using oven mitts.
    Let the mini pizzas cool for a few minutes so they firm up slightly.
    Garnish with freshly chopped basil or additional grated Parmesan if desired. Serve immediately while warm, or store as instructed if preparing ahead.
  • Optional Variations – Salsa Pizza Bites: For a different flavor twist, replace the pizza sauce with 1 tablespoon of salsa verde.
    Skip the Italian seasoning and top with canned corn kernels and shredded jack cheese instead.
    Sprinkle lightly with dried oregano for a zesty variation perfect for snack time or parties.
  • Storing and Reheating Leftovers: These mini pizzas are best enjoyed fresh but can be refrigerated in a covered container for 1–2 days.
    To reheat, place them on an ungreased baking sheet and heat in a toaster oven at 400°F with convection or 425°F without convection for about 5–6 minutes.
    This gentle warming keeps the zucchini tender and cheese perfectly gooey.

Notes

  • Uniform Slices for Even Cooking: Cutting the zucchini into ½-inch rounds ensures every piece cooks evenly and holds toppings without becoming too soft.
  • Room Temperature Ingredients: Using room-temperature cheese and oil helps the toppings melt and adhere properly while maintaining a creamy texture.
  • Broil Carefully: Broilers cook quickly, so keep a close eye on the zucchini to avoid burning. Adjust the rack height or use the low broil setting if your oven runs hot.
  • Toppings Flexibility: Feel free to experiment with your favorite toppings like cherry tomatoes, olives, or cooked mushrooms. Just ensure they are thinly sliced to cook quickly.
  • Serving Size: This recipe yields 12 mini pizzas, making it perfect for snacks, parties, or meal prep.