Zucchini Pizza Bites: Cheesy Low-Carb Appetizer Recipe

Why you will love these

• Ready in under 20 minutes from start to finish.
• Low on the glycemic index and lower in carbs than traditional pizza.
• A healthier way to satisfy pizza cravings without sacrificing flavor.
• Fun to make—great for getting kids involved in decorating the mini pizzas.
• Versatile: serve as a snack, appetizer or a vegetable side dish.
• Light in calories but packed with vitamins, fiber and antioxidants.
• Meal-prep friendly—make ahead and reheat when needed.
• Suitable for Whole30, Paleo, vegan, gluten-free and dairy-free diets when you choose compliant sauces and toppings.

Ingredients and Substitutions

• Zucchini: Use small, firm zucchini as the low-carb “crust.” They cook quickly and hold their shape. Yellow summer squash can be used but has more seeds and water.
• Marinara: Choose a marinara with a short ingredient list and no added sugar or oil for the cleanest flavor. If you don’t use tomato products, swap in pesto, cauliflower hummus, vegan ricotta or a thin romesco.
• Pesto: Homemade vegan pesto is easy and flavorful—try basil, carrot-top or arugula-spinach pesto variations for freshness.
• Vegan parmesan: A quick blend of hemp seeds, nutritional yeast and spices creates a savory vegan parmesan. Hemp seeds offer a favorable nutritional profile compared with some nut-based versions.
• Toppings: Choose bite-sized toppings so they sit neatly on the rounds. Good options include olives, bell peppers, roasted red peppers, fresh basil and oregano, grape tomatoes, caramelized onions, mushrooms, artichoke hearts, arugula and capers.

How to buy and store Zucchini

• Size: Choose small, firm zucchini. Larger ones have more seeds and tougher skin.
• Color: Look for dark green, smooth, blemish-free skin.
• Do not wash zucchini until you’re ready to use them.
• Store: Keep in the crisper drawer in a loosely closed paper or plastic bag to allow air circulation.
• Properly stored in the fridge, zucchini will keep for about 1–2 weeks. At room temperature, expect about 3 days before they soften.

Step 2: Make the vegan parmesan. Combine hemp seeds, nutritional yeast, dried oregano, garlic powder and sea salt in a spice grinder, coffee grinder or small food processor.

Step 3: Grind until the mixture is uniform, with a fine, crumbly texture.

Meal Prep and Storage

• Prep ahead: Make sauces and vegan parmesan in advance. Chop toppings and store covered in the refrigerator.
• Store: Keep leftovers in an airtight container in the fridge for up to one week.
• Freeze: Flash freeze baked bites in a single layer, then transfer to a freezer bag. Reheat from frozen on a parchment-lined sheet—expect a bit more moisture; increase oven temperature slightly if desired.
• Reheat: Warm on a parchment-lined baking sheet in a preheated 400°F oven for about 10 minutes, or until heated through.

Debra’s Pro Tips

• Make extra vegan parmesan and store it in the fridge—it’s great on salads, roasted vegetables and pasta alternatives.
• These are meal-prep friendly. Bring to room temperature and briefly broil to refresh before serving.
• Repurpose leftovers: chop and heat in marinara or toss over pasta or roasted veggies for a quick meal.
• For larger bites, slice the zucchini on the diagonal. Be generous with the vegan parmesan before baking for the best flavor.

More Zucchini Recipes

Zucchini Pizza Bites