I don’t know anyone who can say no to a mini pizza. Here, instead of pizza dough, thinly sliced zucchini rounds provide a healthy base for the marinara sauce and mozzarella. I top each with a small round of pepperoni, which is easily omitted for a lighter, vegetarian snack. These disappear fast, so double the recipe if your crew is extra hungry!
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | Serves 8 |
Ingredients
- 2 medium zucchini
- 2 teaspoons olive oil
- 1/4 cup homemade or store-bought marinara sauce
- 24 pieces of thinly sliced low-fat pepperoni (optional)
- 4 ounces fresh mozzarella cheese, cut into 24 pieces
- 1/2 teaspoon kosher salt
Instructions
- Line a rimmed baking sheet with aluminum foil, adjust an oven rack to the upper-middle position, and preheat the broiler to high.
- Trim the ends from the zucchini and slice each zucchini crosswise into 1/2- to 3/4-inch rounds (you should get about 24 rounds). Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the zucchini and cook until browned on one side (in batches, if needed), 4 to 5 minutes.
- Transfer the zucchini to the baking sheet, browned side up. Top each zucchini round with 1/2 teaspoon of the marinara sauce, a pepperoni slice (if using), and a piece of mozzarella. Broil the zucchini until the cheese is melted, 2 to 3 minutes (watch the pizza bites closely, as broiler intensities vary).
- Remove the zucchini from the oven and transfer to a platter. Sprinkle with the salt and serve warm.
Nutrition Facts
| Calories | 192 |
| Total Fat | 5 grams |
| Dietary Fiber | 1 grams |
| Protein | 9 grams |
| Sugar | 2 grams |