These 4 ingredient mini zucchini pizzas start with tender zucchini rounds and end with melty cheese and your favorite pizza toppings. Quick, simple, and healthy too!
Why this recipe works
Mini zucchini pizzas are highly customizable allowing you to mimic your favorite pizza, but in low-calorie, low-carb form! We love making these healthy mini pizzas as an appetizer or snack for parties, but they can also be made as a main course for dinner.
If you have loads of zucchinis piled up fresh from the garden, this recipe is the perfect way to use them. We’re always looking for ways to squeeze this summer squash into all sorts of recipes like our zucchini boats and air fryer zucchini fries.
RELATED: you might also like this recipe – Zucchini Sliders
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
ZUCCHINI – One large, firm zucchini is all you’ll need to make around 40 mini pizzas. That may sound like a lot, but some slices will be much smaller than others.
TOPPINGS – You’ll start with pizza sauce or even pasta sauce as the base, just as you would with a regular pizza. If you want to make your own, we have an amazing homemade pizza sauce recipe you can use. Follow up the sauce with some mozzarella cheese, or the type of cheese you like best, then top with Italian seasoning and parmesan cheese. At this point, you can add any additional toppings you want like mushrooms, bell peppers, mini pepperonis, etc.
How to Make Mini Zucchini Pizzas
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cut one end off of the zucchini. Slice the zucchini on a mandolin set to 3/16”.
- Lay the slices on some paper towels and sprinkle with salt. Allow to sit for 5-10 minutes to bring out some of the water. Wipe the slices with a paper towel to remove excess moisture and salt.
- Place the sliced zucchini on a sheet pan lined with parchment paper in a single layer.
- Top with 1-2 teaspoons of pizza sauce.
EXPERT TIP: You want to cover most of the zucchini but in a thin layer. Some zucchini slices will require less sauce than others depending on their size.
- 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.
Frequently Asked Questions & Expert Tips
Think of your favorite pizza toppings for these mini zucchini pizzas. Mini pepperonis, diced bell peppers, minced garlic, chopped mushrooms and onions, crumbled sausage or bacon… the list goes on and on!
Though your mini pizzas are best served fresh, you can store leftovers in an air-tight container kept in the refrigerator for 3-4 days. When you’re ready to reheat, remove from the fridge, pat the zucchini dry, and pop back in the oven for a few minutes until they’re thoroughly heated through. We love using our air fryer as well for reheating things, it helps crisp things back up beautifully.
Serving Suggestions
Serve these mini zucchini pizzas hot and fresh from the oven as an appetizer, snack, or main dish. Sprinkle with extra grated parmesan or red pepper flakes before serving and some fresh basil or parsley to top it all off.
Kids will love to help make these, you can easily set up a mini station for them to customize their own pizzas!
More Pizza Recipes
- Easy Fruit Pizza
- Air Fryer Pizza
- Watermelon Pizza
- Baked Potato Pizzas
- English Muffin Pizza Bar
- Cauliflower Mini Pizzas
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Mini Zucchini Pizzas
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 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
Before You Begin
- Store leftover zucchini pizzas in an air tight container kept in the refrigerator for 3-4 days.
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.
Nutrition
This post originally appeared on this blog on June 17, 2021.
Amanda Davis
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Jimmie Creswell says
We loved these…they were so tasty and so easy to make…we added fresh mushrooms, black olive slices, sliced jalopenos, turkey pepperoni…just whatever we could think of that would be good on a pizza…thanks for a great recipe…
Tina says
Hi Amanda,
This is a great idea! Thanks a lot for this tasty vegetable recipe. It’s just what I like and I’ll try it as soon as I have the first mature zucchinis in the garden.
Tina
Evelyn says
This can be nothing but delicious! I can’t wait to try it. I love it all! Let’s not forget artichoke, spinach along with green peppers, onion, garlic & mushrooms!! Oh, tummy is growling wanting this for supper!! Thanks for this!