These low carb 4-ingredient zucchini bakes were born out of one of those frantic after-school afternoons when the neighbor kids tumbled into my kitchen looking for a snack. I had a couple of zucchini, some shredded mozzarella, and a handful of pepperoni, so I crossed my fingers and threw them under the broiler. They came out cheesy, bubbly, and just a little bit charred on the edges—and the kids inhaled them so fast they honestly forgot they were eating vegetables. This is the kind of recipe you keep in your back pocket for busy weeknights, game days, or anytime you want something comforting without turning on the oven for an hour or dirtying half your kitchen.
Serve these zucchini bakes hot off the tray with a small bowl of warm marinara or pizza sauce for dipping if you like (it’s optional, so it doesn’t count toward the 4 ingredients). They’re great on their own as a low-carb snack, or you can pair them with a big green salad, grilled chicken, or leftover rotisserie chicken for a light dinner. I also like to set them out on a platter for movie night or game day alongside some cut-up veggies and ranch so everyone can mix and match bites without feeling weighed down.
