Pizza Stuffed Zucchini Rounds

Pizza stuffed zucchini rounds came into my life when I was trying to sneak more veggies into our weeknight meals so instead of making full pizza, I thought why not shrink it down and give it a low-carb base? That little experiment turned into a huge win and now it’s a regular in my dinner rotation.

What’s great is that these zucchini rounds are super quick to prep and they still give you that cheesy saucy pizza goodness but without the heaviness so they’re perfect for appetizers or a light dinner and I love switching up the toppings to keep things exciting.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Zucchini – Sliced thick and used as the base instead of traditional crust
• Marinara sauce – Gives that classic pizza flavor with tangy tomato goodness
• Mozzarella cheese – Melts beautifully and gives that stretchy pizza top
• Mini pepperoni or chopped toppings – Adds savory bites and variety
• Olive oil – Helps roast the zucchini without drying them out
• Italian seasoning – Brings out the pizza vibe in every bite
• Fresh parsley – Optional garnish for a fresh pop of color and flavor

Tools You’ll Need

• Knife – For slicing the zucchini evenly into rounds
• Baking Sheet – Holds all the rounds while they bake and keeps things mess-free
• Parchment Paper – Prevents sticking and makes for easy cleanup
• Spoon – For spreading marinara on each round
• Oven – To roast the zucchini and melt the cheese
• Broiler (optional) – For getting that bubbly golden cheese finish

Instructions

Step 1: Preheat the Oven

I preheat my oven to 400°F and line a baking sheet with parchment paper so everything’s ready for quick assembly.

Step 2: Slice the Zucchini

I slice the zucchini into ½-inch thick rounds then lay them out on the baking sheet and brush both sides lightly with olive oil. A sprinkle of Italian seasoning over each one helps build flavor.

Step 3: Roast the Zucchini

I roast the zucchini rounds for about 8–10 minutes until they just start to soften. This gives them a head start before the toppings go on.

Step 4: Add Sauce and Toppings

Once they’re slightly tender, I take them out and spoon a little marinara onto each one then I top them with shredded mozzarella and a piece or two of mini pepperoni or any topping I’m in the mood for.

Step 5: Bake Again

I pop them back into the oven for another 5–7 minutes until the cheese is melted and bubbly. If I want extra golden tops, I broil them for 1–2 minutes at the end.

Step 6: Garnish and Serve

After baking, I sprinkle them with fresh parsley for color and serve them warm while the cheese is still gooey.

Tips

To keep them from getting soggy, I always pat the zucchini slices dry before roasting. If I want more protein, I add chopped cooked sausage or grilled chicken on top. For a vegetarian version, I use mushrooms, olives, or bell peppers. You can even make them dairy-free with vegan cheese!

Ways to Serve

These are great on their own as a low-carb snack or appetizer. I also love serving them alongside a big salad for a light lunch or dinner. If I’m feeding kids, I make a bunch with different toppings so everyone can pick their own “mini pizza!”

Frequently Asked Questions

Can I prep pizza stuffed zucchini rounds ahead of time?

Yes! I often roast the zucchini and prep the toppings in advance then assemble and bake right before serving.

How do I keep zucchini from being watery?

I roast them first and always pat them dry with paper towels to reduce moisture. It helps keep the texture just right.

Can I freeze leftovers?

They’re best fresh but if I do freeze them, I reheat them in the oven to help crisp them up again not the microwave.

See You in the Kitchen

I hope you give these pizza stuffed zucchini rounds a try! They’re simple, delicious, and so fun to customize with your favorite toppings. Let me know how they turn out and share what you add on top I’m always looking for new ideas!

Happy Cooking!

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