These low carb zucchini pizza bites deliver all the cozy, familiar flavors of a classic pepperoni pizza without the dough. Instead of a crust, we use fresh zucchini rounds as the base, then spoon on one simple, saucy mixture made with marinara, mini pepperoni, and mozzarella pearls. Everything bakes right in a muffin tray, which keeps the toppings corralled and the portions tidy. It’s a very weeknight-in-the-Midwest kind of solution: pantry-friendly ingredients, minimal chopping, and a payoff that tastes like you fussed far more than you did.
Serve these zucchini pizza bites hot from the oven with extra warmed marinara on the side for dipping. They pair nicely with a crisp green salad—think romaine, red onion, and a simple vinaigrette—or a platter of raw veggies for a snacky spread. For something heartier, tuck them next to grilled chicken or Italian sausage. If you’re entertaining, arrange them on a wooden board with olives, marinated artichokes, and a small bowl of red pepper flakes so guests can customize their heat level.
Low Carb Zucchini Pizza BitesServings: 4
Ingredients
2 medium zucchini, sliced into 1/4-inch-thick rounds
1 cup jarred marinara sauce (choose a low-sugar variety if desired)
3/4 cup mini pepperoni slices
1 cup fresh mozzarella pearls, drained
1 tablespoon olive oil
1/2 teaspoon dried Italian seasoning or dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese (optional, for extra flavor)
Crushed red pepper flakes, to taste (optional, for serving)
Fresh basil leaves, torn or thinly sliced, for garnish (optional)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tray with a little olive oil or nonstick spray. This helps the zucchini release easily after baking.
Trim the ends off the zucchini, then slice them into 1/4-inch-thick rounds. Aim for slices that are even in thickness so they cook at the same rate. You’ll need enough slices to place one round into the bottom of each muffin cup; any extras can double up in a cup or be baked separately on a small baking sheet.
Place one zucchini round into the bottom of each muffin cup, laying them flat so they act as a base. If your zucchini are narrow, you can use two overlapping rounds per cup to better cover the bottom.
In a medium mixing bowl, make the 1 saucy mixture: combine the marinara sauce, mini pepperoni slices, mozzarella pearls, olive oil, Italian seasoning, garlic powder, kosher salt, black pepper, and grated Parmesan (if using). Stir gently until everything is evenly coated in the sauce and the seasonings are well distributed.
Taste a bit of the saucy mixture and adjust the seasoning with a pinch more salt or Italian seasoning if needed, keeping in mind that the flavors will concentrate slightly as they bake.
Using a spoon, generously spoon this 1 saucy mixture over the rounds of raw zucchini in the muffin tray. Aim to get some sauce, a few mini pepperoni, and a mozzarella pearl or two into each cup, covering the zucchini base but not overfilling so it doesn’t overflow too much as it bubbles.
Place the muffin tray on the center rack and bake for 12–15 minutes, or until the mozzarella pearls are melted and lightly golden in spots, the sauce is bubbling, and the zucchini is just tender when pierced with the tip of a knife. The zucchini should hold its shape rather than turn mushy.
Remove the tray from the oven and let the zucchini pizza bites cool in the muffin cups for about 5 minutes. This brief rest helps them firm up so they’re easier to lift out without breaking.
Run a small offset spatula or butter knife around the edges of each cup to loosen, then gently lift the zucchini pizza bites out and transfer them to a serving plate.
Garnish with torn or sliced fresh basil and a pinch of red pepper flakes if you like a bit of heat. Serve warm, with extra warmed marinara on the side for dipping.
Variations & Tips
For a meatless version, omit the mini pepperoni and stir in a handful of finely diced bell pepper, mushrooms, or black olives to the marinara mixture instead. If you prefer a bit more richness, add a few tablespoons of ricotta to the saucy mixture and gently fold it in so you get creamy pockets throughout. For extra browning, sprinkle a little shredded low-moisture mozzarella or more Parmesan on top of each cup before baking. You can also change the flavor profile by using spicy arrabbiata sauce in place of marinara or swapping Italian seasoning for dried basil and thyme. If your zucchini are very watery, sprinkle the rounds lightly with salt and let them sit on a towel for 10–15 minutes, then pat dry before placing them in the muffin tray; this helps keep the bites from getting soggy. To make them ahead, assemble the muffin tray up to the point of baking, cover, and refrigerate for up to 6 hours, then bake just before serving, adding a minute or two to the cook time if needed.
