Zucchini pizza bites

Zucchini pizza bites

Breadless pizza bites

Zucchini pizza bites are a tasty, vegetarian appetiser or side dish. Baked slices of succulent zucchini topped with tomatoes, mushrooms, sweetcorn and cheese.

Pizza-flavoured bites without a bread base. A quick to make and adaptable recipe.

Zucchini are in abundance right now in Australia so this is the best time to make these gorgeous bites. Juicy and full of flavour, you won’t miss a traditional bread base in this recipe.

Zucchini-based snacks

Zucchini make perfect little pizza bases in this dish. Mini round slices of zucchini covered with a homemade tomato sauce, sliced mushrooms, sweetcorn and melted bocconcini.

You could eat zucchini pizza bites as a snack, as a side dish or as a veggie starter.

If you don’t like zucchini or they are not in season, other vegetables that you could use in their place are:

  1. Thin round slices of Lebanese eggplant.
  2. Squares of capsicum.
  3. Small round slices of partially cooked sweet potato (cook a small sweet potato in a microwave for 8 minutes and then cut it into slices).

Use the above vegetables as an alternative to zucchini and bake them in the oven with oil for 10 minutes before adding the topping to the bites.

You should make zucchini pizza bites because they are:

  • Delicious as a flavoursome appetiser or snack.
  • Budget-friendly – cheap veggies are at the heart of this recipe.
  • Seasonal – zucchini and mushrooms are now in season.
  • Quick and easy – the pizza bites only take 30 minutes to make.
  • Gluten-free pizza bites – slices of zucchini act as the base instead of a bread-like pizza.
  • Healthier – mostly made from vegetables and a small amount of cheese.

Zucchini pizza bites’ main ingredients:

  • Zucchini
  • Diced tomatoes
  • Mushrooms
  • Sweetcorn
  • Bocconcini
Round zucchini pizza bites on a board close-up
Zucchini pizza bites – a delicious vegetarian snack

Tips for busy cooks

To save time, you could use a store-bought pizza sauce instead of making your own tomato sauce.

Use whichever vegetables you prefer as a topping for the pizza bites. Instead of mushrooms and sweetcorn, you could use capsicum and roasted pumpkin for example.

Melt bocconcini on top of the pizza bites or use up leftover hard cheese like vegetarian cheddar or parmesan.

You can make this recipe in advance and just heat the bites up in the oven before serving.

Scale up this recipe as much as you like. If you have a lot of spare zucchini, diced tomatoes and cheese, double or triple the recipe quantities to make a larger batch of these tasty pizza bites.

Serving suggestions:

  1. Appetiser/Starter – serve a couple of these bites with a glass of wine as a canapé or entreé before dinner.
  2. Snack – as well as tasting great hot, these little pizza bites are just as good when they are cold.
  3. Side dish – eat these zucchini pizza bites with a vegetable quiche or savoury tart as a main meal.

Mini bread-free, vegetable pizzas

Do you have lots of zucchini and don’t know what to do with them? Make some zucchini pizza bites! Use up zucchini in this quick recipe and eat them as a snack or as a veggie appetiser.

What did you top your pizza bites with? Did you use mushrooms and sweetcorn or something else?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Have you got even more zucchini to use up? Try this recipe next: zucchini and red onion fritters

Zucchini pizza bites

Zucchini pizza bites are a tasty, vegetarian appetiser, snack or side dish. Baked slices of zucchini topped with tomatoes, mushrooms, sweetcorn and cheese.

Meal Type Appetizer, Dinner, Side Dish, Snacks, Starter
Cuisine Italian-Inspired
Keyword Vegetarian, Zucchini pizza bites
Total Time 30 minutes
Servings 12 pizza bites
Author Veg Coast Cook

Ingredients

  • 2 tsp extra virgin olive oil (reserve 1 tsp for tomato sauce plus extra for greasing)
  • 200 g zucchini (approx. 1 medium) sliced into 1cm thick rounds

Tomato sauce

  • 40 g onion (approx. 1 small) peeled & finely chopped
  • 1 garlic clove peeled & crushed
  • 120 g diced tomatoes canned
  • 1 tsp dried oregano
  • Salt and pepper

Topping

  • 20 g button mushrooms cut into quarters then sliced
  • 10 g sweetcorn kernels *see Recipe Notes
  • 30 g baby bocconcini (vegetarian) sliced
  • Small basil leaves

Instructions

  1. Preheat the oven to 200°C fan. Grease a large baking tray with olive oil.
  2. Place the zucchini rounds onto the baking tray, rub them into the oil then turn them over. Bake zucchini in the oven for 10 minutes. Remove from the oven.

  3. Meanwhile, make the tomato sauce by heating 1 tsp of oil in a small saucepan over a medium heat. Add the onion and garlic. Stir and fry for 3 minutes. Add the tomatoes, oregano, salt and pepper. Stir and cook for 5 minutes. Remove from heat.

  4. Put 1 tsp of tomato sauce on top of each zucchini round. Add a mushroom slice to the top of the tomato sauce. Top each zucchini round with bocconcini and a few sweetcorn kernels. Bake zucchini pizza bites in the oven for 15 – 20 minutes or until the cheese has melted. Remove from the oven and garnish with basil leaves. Serve hot.

Recipe Notes

*Sweetcorn kernels – you can use fresh, frozen or canned (drained) sweetcorn kernels.

Made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook



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