These zucchini pizza bites are a quick, wholesome snack that’s perfect for busy days or casual gatherings.
Packed with fiber-rich zucchini, protein from salami and cheese, and healthy fats, they’re a low-carb, nutrient-packed treat.
Simple to assemble and ready in just 15 minutes, they make an ideal everyday appetizer or easy, satisfying finger food for any occasion.
15-Minute Zucchini Pizza Bites
Equipment
- 1 baking tray (at least 10×15 inches)
- Baking parchment
- Knife
- Cutting board
- Small spoon
- Oven
Ingredients
- 1 medium zucchini about 340 g, sliced ¼ inch thick
- Salt to taste
- Black pepper to taste
- ¼ teaspoon ketchup per slice or pizza sauce, optional
- 1 teaspoon dried oregano or substitute with basil/marjoram
- 3 ounces sliced cheese e.g., mozzarella or gouda, slightly smaller than zucchini slices
- 2 ounces thinly sliced salami or mini pepperoni, turkey sausage, 60 g
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Preheating ensures that your zucchini pizza bites cook evenly and that the cheese melts perfectly. If your oven has a convection option, using it can help achieve a slightly crisper edge on the zucchini. While the oven heats, prepare the other ingredients to save time.
- Prepare the Baking Tray: Line a 10×15-inch (or larger) baking tray with baking parchment. This prevents the zucchini slices from sticking and makes cleanup much easier. Make sure the parchment lies flat and covers the entire surface of the tray. Set the tray aside while you slice and season the zucchini.
- Slice the Zucchini: Take 1 medium zucchini (about 340 g) and wash it thoroughly under cold running water. Pat it dry with a paper towel. Slice the zucchini crosswise into rounds about ¼ inch (0.5 cm) thick. Aim for uniform slices so that they cook evenly. Place the slices directly onto the prepared baking tray in a single layer, leaving a little space between each slice for heat circulation.
- Season the Zucchini: Sprinkle each zucchini slice lightly with salt and black pepper according to your taste. The seasoning enhances the natural flavor of the zucchini and balances the richness of the cheese and salami. Use a pinch of salt and a small dash of black pepper for each slice, spreading evenly with your fingers.
- Add the Sauce: Spoon about ¼ teaspoon of ketchup onto each zucchini slice. You can also use pizza sauce if you prefer a more traditional flavor. Using the back of a small spoon, spread the sauce evenly across the surface of each zucchini slice, leaving a small border around the edges. This layer will infuse each bite with a tangy, flavorful base.
- Sprinkle the Herbs: Sprinkle ½ teaspoon of dried oregano over each zucchini slice. Oregano adds a classic pizza aroma and depth of flavor. If you don’t have oregano, dried basil or marjoram work beautifully as alternatives. Distribute the herbs evenly so that each bite gets a hint of seasoning.
- Add the Cheese: Place a small slice of 3 ounces of cheese (mozzarella or gouda) on top of each zucchini round. The cheese slice should be slightly smaller than the zucchini to ensure it melts without overflowing. The cheese not only adds creaminess but also binds the toppings together as it melts in the oven.
- Top with Salami: Add a thin slice of salami (about 2 ounces total, or 1 slice per zucchini) on top of the cheese. You can also use mini pepperoni, turkey sausage, or any favorite cured meat. Press gently to secure it on the cheese. The savory flavor of the salami pairs perfectly with the zucchini and melted cheese.
- Bake the Zucchini Pizza Bites: Place the tray in the preheated oven and bake for about 4 minutes, or until the cheese has melted and the zucchini reaches your desired tenderness. Cooking times may vary depending on the thickness of your zucchini slices and the heat of your oven. Keep an eye on the bites to avoid overcooking. For a slightly browned, bubbly finish, you can switch the oven to broil for 1–2 minutes at the end.
- Serve and Enjoy: Remove the tray from the oven using oven mitts. Let the zucchini pizza bites cool for 1–2 minutes before serving. They are delicious served warm, but can also be enjoyed cold. Arrange them on a platter for parties, snack time, or a quick, healthy bite any day. Pair with a side salad or dip for extra flavor.
- Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave just before serving to enjoy the cheese melty and the zucchini tender. This makes them a perfect make-ahead snack or lunchbox addition.
Notes
- Use zucchini of medium size (about 12 ounces/340 g) for uniform slices; larger or smaller zucchini can be adjusted as needed.
- Ketchup works well for a tangy flavor, but pizza sauce or tomato paste are excellent alternatives.
- Dried oregano adds a classic pizza aroma; if unavailable, basil or marjoram are great substitutes.
- Cheese slices should be slightly smaller than zucchini rounds to ensure even melting; mozzarella or gouda are ideal.
- Any salami or cured meat works; mini pepperoni, turkey sausage, or chorizo can add variety.
- Baking times vary depending on oven type and zucchini thickness; monitor closely to prevent overcooking.
- Broiling for 1–2 minutes at the end can create a lightly browned, bubbly cheese finish.
- Serve warm for maximum flavor, but these bites are also enjoyable cold or as part of meal prep.
Chef’s Secrets For Perfect Bites
The key to perfectly cooked zucchini pizza bites lies in preparing the zucchini correctly.
Slice the zucchini evenly so each bite cooks at the same rate, and don’t overcrowd the baking tray; spacing allows heat to circulate for even melting.
Using slightly smaller cheese slices prevents excess cheese from spilling over the edges, keeping the bites neat.
Another secret is layering the flavors strategically: a thin layer of sauce, followed by herbs, cheese, and salami ensures every bite is balanced.
Finally, for an extra touch, broil for a minute at the end to achieve a light golden finish on the cheese, enhancing both taste and presentation.
Serving Suggestions For Any Occasion
Zucchini pizza bites are versatile and can be enjoyed as a snack, appetizer, or light meal.
Serve them warm straight from the oven for a comforting bite, or pair them with a fresh garden salad to create a balanced, low-carb lunch.
They also work well on party platters, garnished with fresh basil or a drizzle of balsamic glaze.
For kids or picky eaters, try serving them with a side of ranch or garlic yogurt dip, which complements the melted cheese and savory salami perfectly.
These bites can also be included in meal prep boxes for a quick, grab-and-go option during busy weekdays.
Storage Tips For Maximum Freshness
To maintain their flavor and texture, store zucchini pizza bites in an airtight container in the refrigerator for up to 2 days.
Avoid stacking them while warm to prevent sogginess; let them cool for a few minutes before storing.
To reheat, place them in a preheated oven at 350°F (175°C) for 3–5 minutes or microwave briefly to melt the cheese again.
For longer storage, these bites can be frozen for up to 1 month; lay them on a tray in a single layer first, freeze until firm, then transfer to a freezer-safe container.
Reheat directly from frozen in a warm oven for the best texture.
Frequently Asked Questions
1. Can I use other vegetables instead of zucchini?
Yes! Thinly sliced eggplant, bell peppers, or even portobello mushrooms make excellent substitutes. Keep in mind that cooking times may vary depending on the vegetable’s moisture content and thickness.
2. Is this recipe suitable for vegetarians?
Absolutely! You can skip the salami or replace it with a vegetarian alternative like plant-based pepperoni, smoked tofu, or marinated mushrooms. The cheese and zucchini already provide plenty of flavor and protein.
3. Can I make these ahead of time for a party?
Yes, these zucchini pizza bites are perfect for make-ahead appetizers. Assemble them completely and store in the fridge for a few hours. Bake just before serving or reheat quickly in the oven to maintain the melted cheese and tender zucchini.
4. What types of cheese work best for melting?
Soft, meltable cheeses such as mozzarella, gouda, provolone, or fontina work beautifully. Hard cheeses or pre-shredded cheese may not melt as evenly and can result in a different texture.
5. Can I make this recipe gluten-free or low-carb?
This recipe is naturally low-carb and gluten-free, as zucchini replaces the traditional pizza crust. Just be sure any condiments or processed meats you use don’t contain added gluten if you’re strictly avoiding it.
