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!
Recipe courtesy of Melissa d'Arabian
Grilled Zucchini Pizza Bites
Total:
20 min
Active:
10 min
Yield:
Serves 8
Level:
None

Nutrition Info

Healthy
Total:
20 min
Active:
10 min
Yield:
Serves 8
Level:
None

Nutrition Info

Healthy

Ingredients

Directions

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.

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