Our neighbor brought this to every block party. Only 3 ingredients for crispy, golden perfection that always disappears first.

These Low Carb Zucchini Pepperoni Bakes are the kind of thing that vanish from the tray before you can even sit down. Our neighbor started bringing them to every block party years ago, and now they’re a standing request. Just three simple ingredients turn into crispy, golden little bites with bubbly cheese, charred pepperoni, and tender roasted zucchini. They’re perfect when you want something that feels like pizza, but lighter and low carb, and they’re easy enough to throw together on a busy weeknight or right before guests arrive.

Serve these warm right off the foil-lined baking tray with toothpicks or a small spatula so people can help themselves. They’re great alongside a big green salad, a simple veggie tray, or a bowl of marinara or ranch for dipping if you like. For family night, pair them with grilled chicken or burgers in place of fries, or make a double batch and call them the main event with a side of sliced cucumbers and fresh fruit. They’re also handy as an after-school snack—just reheat in a hot oven for a few minutes to bring back the crisp edges.

Servings: 4

2 medium zucchini (about 10–12 ounces total), sliced into 1/4-inch rounds

Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup, and lightly spray or brush the foil with a bit of oil if you have it so the cheese doesn’t stick as much.

Wash the zucchini and trim off the ends. Slice into 1/4-inch thick rounds. Try to keep the slices as even as you can so they cook at the same rate.

Lay the zucchini rounds in a single layer on the prepared foil-lined baking sheet. It’s fine if they’re close together, but avoid overlapping so they can roast and crisp around the edges.

Sprinkle the shredded mozzarella evenly over each zucchini round, dividing it among the slices. It’s okay if a little cheese falls onto the foil—that’s what gives you those delicious crispy bits.

Top each cheese-covered zucchini round with one slice of pepperoni, pressing it down gently so it sticks to the cheese. If your pepperoni slices are large, you can fold them or cut them in half to fit the zucchini rounds better.

Place the baking sheet on the middle rack and bake for 12–15 minutes, or until the zucchini is tender, the cheese is melted and bubbly, and the pepperoni edges are starting to curl and char slightly.

For extra crisp and color, switch the oven to broil on high for 1–3 minutes at the end, watching closely so the cheese gets golden and the pepperoni crisps without burning.

Remove the tray from the oven and let the zucchini pepperoni bakes cool on the foil for 5 minutes. This helps the cheese set up a bit so they’re easier to lift. Use a thin spatula to transfer them to a serving plate or serve straight from the tray while still warm.

If you have picky eaters, you can leave the pepperoni off a few zucchini rounds and just make cheesy zucchini bites for them, using the same method. For a slightly different flavor, swap mozzarella for a mild cheddar or an Italian blend cheese. Turkey pepperoni works well if you want to cut the fat a bit, and you can use part-skim mozzarella to keep these lighter. If your zucchini are very large, you may want to pat the slices dry with a paper towel before topping them; this helps prevent sogginess and lets the edges blister nicely. You can also lightly salt the zucchini rounds, let them sit 10 minutes, then blot off any moisture before baking for crisper results. For a little extra kick, sprinkle dried Italian seasoning, crushed red pepper flakes, or garlic powder over the cheese before adding the pepperoni, but keep in mind that technically adds more than three ingredients, so I only do that when I’m not strictly sticking to the original block party version. Food safety tips: Keep the pepperoni refrigerated until you’re ready to assemble, and don’t leave the baked bites at room temperature for more than 2 hours; if you’re outside at a hot summer gathering, aim for 1 hour. Store leftovers in a covered container in the fridge for up to 3 days, and reheat in a hot oven or toaster oven until warmed through and the cheese is bubbling again—this helps bring back the crispy texture better than the microwave.