Zucchini Pizza Bites

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These zucchini pizza bites that are to die for! They make an easy and nutritious snack and are a low-carb and gluten-free alternative to wheat-based pizza. All you need is 4 ingredients and about 15 minutes. A perfect after-school snack, mid-day pick-me-up, or even a party appetizer.

Zucchini Pizza Bites

Whether you have a surplus of zucchini on hand, or just want a satisfying low-carb, gluten-free snack, these pizza bites are simply perfect.
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Servings: 4
Author: The Modern Nonna

Ingredients 

  • 2 medium zucchini
  • marinara sauce of choice, (I like Rao's brand)
  • grated parmesan cheese, or any grated cheese you like
  • dry oregano, (optional)
  • chopped fresh basil or parsley for garnish, (optional)

Instructions 

  • Preheat your oven to 450F and line a baking sheet with parchment paper. If your oven doesn’t go that high, just choose the highest setting that you can. If baking at a temp lower than 450F, your pizza bites may take longer to cook.
  • Cut the zucchini into 1/4 inch thick circles or cut ovals by cutting at a diagonal. Lay the zucchini pieces on the baking sheet.
  • Add 1 teaspoon of your favorite marinara sauce on top of each zucchini piece, followed by 1 teaspoon of parm or any cheese of choice. Sprinkle with some oregano, if using.
  • Bake for 10 minutes, then change the oven setting to broil, and broil for 1 to 2 minutes, or until the cheese is melted and golden.
  • Garnish with basil or parsley, if using.

Notes

You can easily make these vegan or dairy free by using a vegan cheese in place of the parmesan. 
Try experimenting with other cheeses, such as Boursin, feta, mozzarella, or goat cheese
Make these a bit heartier by adding mini pepperoni rounds or cooked, crumbled sausage. Add the pepperoni or sausage on top of the cheese, just before cooking. 
 
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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