Appetizers

Zucchini Pizza Bites

Zucchini medallions are roasted and then layered with pizza sauce, turkey pepperoni, and mozzarella cheese. At 23 calories a piece, you get all the pizza flavor and only a fraction of the calories.

My husband (who is NOT a fan of any form of squash) actually really liked them. As I was photographing, he kept sneaking by to “taste test” so it passed the “picky, zucchini hating” husband test…. What more do you need to know? 😉 

Bonus  #1: You may or may not know that not only is zucchini super low in calories but it is also a GREAT source of vitamin C, Lutein and Zeaxanthin (read: vitamins for healthy eye sight) and Manganese. I mean really, all that and it tastes just like pizza!  Bonus #2 They are soooooo easy to make!!! Perfect to serve as an appetizer , these also work well as a light lunch or dinner. I will  often whip these up on a busy weeknight or if I just need a quick, healthy fix for a pizza craving. These 23 calorie zucchini bites can be on your plate in under 30 minutes. Done and done!

Zucchini Pizza Bites

  • Yield: 18 mini zuchini pizzas
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes

Ingredients

  • 2 small/medium zucchini sliced into 1/4 inch medallions
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon coarse garlic salt
  • 1/2 cup your favorite pizza sauce
  • 18 slices turkey pepperoni
  • 9 tablespoon part skim shredded mozzarella cheese

Instructions

  1. Preheat oven 400F

  2. Slice 2 small/medium zucchini into medallions that are just under 1/4 inch thick and line up on a parchment paper lined cookie sheet. Make sure they aren't overlapping.(If you don't have parchment paper, make sure you grease the cookie sheet.*

  3. Sprinkle on the garlic salt and garlic.

  4. Roast at 400 for 15 minutes

  5. Take the pans out and carefully put appx 1/2 tsp of your favorite pizza sauce in the center of each medallion.

  6. Place 1 turkey pepperoni on about 1/3 of the zucchini. I aimed for the bigger ones.

  7. Stack 2 slices of the just sauced zucchinis on top of each zucchini with pepperoni. I used a butter knife and carefully slid it under the cooked zucchini without any issues and then just carefully placed one on top of the other.

  8. Top with 1/2 tablespoon of mozzarella.

  9. Place back in the oven for another 3 minutes.

  10. Serve immediately.

Notes

* Depending on how large your zucchini is, the amount of servings may change. I calculated the nutritional information based off of 18 servings. If you end up with more, you may need to include extra sauce, cheese and pepperoni.

Servings 18.0 Amount Per Serving Calories 21 Total Fat 1g Saturated Fat 0g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 5mg Sodium 133mg Potassium 57mg Total Carbohydrate 2g Dietary Fiber 0g Sugars 1g Protein 2g

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