Mini Zucchini Pizzas
Servings: 10 servings
Calories: 59cal
Ingredients
- 1 zucchini large about 3/4 lb
- 3 tsp salt
- ¼ cup pizza sauce
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese finely grated
- 1 Tbsp Italian seasoning
Optional Topping Ideas
- mini pepperonis
- crumbled sausage
- crumbled bacon
- chopped mushrooms
- diced onion
- diced bell pepper
Instructions
- Cut one end off of the zucchini. Slice on a mandolin set to 3/16”. Lay the slices on a few paper towels and sprinkle with salt. Allow to sit for 5-10 minutes. Wipe the slices with a paper towel to remove excess moisture and salt.
- Lay the zucchini on a sheet pan lined with parchment paper in a single layer.
- Top with 1-2 teaspoons of sauce. You want to cover most of the zucchini but in a thin layer.
- Sprinkle with mozzarella cheese, parmesan cheese, and Italian seasoning.
- Add additional toppings if desired.
- Bake at 400F for 10 minutes. Serve with fresh basil or parsley.
Video
Notes
- Store leftover zucchini pizzas in an air tight container kept in the refrigerator for 3-4 days.
Nutrition
Serving: 4zucchini pizzas | Calories: 59cal | Carbohydrates: 2g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 882mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 4mg | Calcium: 128mg | Iron: 1mg
