These low carb zucchini pizza bites deliver all the cozy, familiar flavors of a classic pepperoni pizza without the dough. Instead of a crust, we use fresh zucchini rounds as the base, then spoon on one simple, saucy mixture made with marinara, mini pepperoni, and mozzarella pearls. Everything bakes right in a muffin tray, which keeps the toppings corralled and the portions tidy. It’s a very weeknight-in-the-Midwest kind of solution: pantry-friendly ingredients, minimal chopping, and a payoff that tastes like you fussed far more than you did.
Serve these zucchini pizza bites hot from the oven with extra warmed marinara on the side for dipping. They pair nicely with a crisp green salad—think romaine, red onion, and a simple vinaigrette—or a platter of raw veggies for a snacky spread. For something heartier, tuck them next to grilled chicken or Italian sausage. If you’re entertaining, arrange them on a wooden board with olives, marinated artichokes, and a small bowl of red pepper flakes so guests can customize their heat level.
Low Carb Zucchini Pizza Bites
Servings: 4
Ingredients
2 medium zucchini, sliced into 1/4-inch-thick rounds
1 cup jarred marinara sauce (choose a low-sugar variety if desired)
3/4 cup mini pepperoni slices
1 cup fresh mozzarella pearls, drained
1 tablespoon olive oil
1/2 teaspoon dried Italian seasoning or dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese (optional, for extra flavor)
Crushed red pepper flakes, to taste (optional, for serving)
Fresh basil leaves, torn or thinly sliced, for garnish (optional)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tray with a little olive oil or nonstick spray. This helps the zucchini release easily after baking.
Trim the ends off the zucchini, then slice them into 1/4-inch-thick rounds. Aim for slices that are even in thickness so they cook at the same rate. You’ll need enough slices to place one round into the bottom of each muffin cup; any extras can double up in a cup or be baked separately on a small baking sheet.
Place one zucchini round into the bottom of each muffin cup, laying them flat so they act as a base. If your zucchini are narrow, you can use two overlapping rounds per cup to better cover the bottom.
