Baked Zucchini Pizza Bites Recipes

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TOASTER OVEN ZUCCHINI PIZZA BITES



Toaster Oven Zucchini Pizza Bites image

These cutie Hawaiian pizza zucchini bites are here for you when you're feeling lazy. The mini low-carb pies have a zucchini "crust" and Hawaiian-style toppings: barbecue sauce, pepper jack cheese, ham, bacon and (of course) pineapple. They're also ready in just half an hour using a toaster oven.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 medium zucchini, sliced into 1/4 inch-thick rounds (about 2 cups)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 tablespoons barbecue sauce
1 slice deli ham (about 1 ounce), cut into 1/2-inch squares
3/4 cup shredded pepper jack cheese
1/3 cup canned pineapple tidbits
2 slices cooked bacon, finely crumbled (about 3 tablespoons)

Steps:

  • Preheat toaster oven to 450 degrees F. Line the baking tray with foil.
  • Arrange the zucchini slices on the baking tray and toss with the olive oil and salt and pepper to taste. Bake until slightly tender, about 8 minutes.
  • Remove from the toaster oven. Spoon a thin layer of barbecue sauce over each zucchini slice. Dividing evenly, top with the ham, pepper jack cheese, pineapple and bacon.
  • Bake until the cheese is melted and the toppings are heated through, 9 to 10 minutes.

BREADED ZUCCHINI PIZZA BITES



Breaded Zucchini Pizza Bites image

These zucchini pizza bites are good starter to any Italian dinner-all the good taste of pizza without the gluten.

Provided by Chef AidF

Categories     Zucchini Appetizers

Time 45m

Yield 8

Number Of Ingredients 11

1 (8 ounce) container small mozzarella balls
4 medium Roma tomatoes
3 tablespoons olive oil, divided
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 large egg
1 tablespoon water
½ cup Panko, bread crumbs
2 medium zucchini, cut into 1/2-inch slices
1 (6 ounce) package sliced pepperoni

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with foil. Slice mozzarella balls in half; set aside.
  • Bring a small pot of water to a boil. Rinse tomatoes and put in the boiling water for blanching. Remove after 1 minute, let cool slightly, and use your hands to peel the skin; it should slip off easily.
  • Heat 1 tablespoon olive oil in another small pot. Add garlic and saute until fragrant, 1 to 2 minutes. Add peeled tomatoes, basil, and oregano. Cook tomatoes, breaking up with a spoon, to create a sauce. Let cook while you prepare zucchini.
  • Whisk egg and water together in a small bowl until mixture is consistent. Put panko in a shallow bowl.
  • Dip zucchini pieces into the egg-water mixture, then coat both sides with panko.
  • Heat remaining olive oil in a large skillet over medium heat. Add panko-coated zucchini slices and saute until golden brown, flipping occasionally, about 5 minutes. Transfer to the prepared cookie sheet.
  • Top each zucchini slice with about 1 teaspoon sauce and 1 pepperoni slice. Place 1 piece mozzarella on top of each zucchini.
  • Bake in the preheated oven until mozzarella is slightly melted, about 10 minutes. Serve immediately.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 8.6 g, Cholesterol 67.8 mg, Fat 21.5 g, Fiber 1.1 g, Protein 12.3 g, SaturatedFat 8.2 g, Sodium 440.5 mg, Sugar 2.4 g

ZUCCHINI PIZZA BAKE



Zucchini Pizza Bake image

This is a recipe my entire family loves. You can also use turkey instead of ground beef.

Provided by Christina

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 6

Number Of Ingredients 13

4 cups shredded unpeeled zucchini
½ teaspoon salt
2 eggs, lightly beaten
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 pound ground beef
½ cup chopped onion
1 (15 ounce) can Italian-style tomato sauce
1 teaspoon Italian seasoning
1 green bell pepper, chopped
½ cup sliced fresh mushrooms
½ cup sliced black olives

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.
  • Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.
  • While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.
  • Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 408.6 calories, Carbohydrate 12.3 g, Cholesterol 154.6 mg, Fat 25.6 g, Fiber 3.2 g, Protein 33.9 g, SaturatedFat 12.8 g, Sodium 1182.4 mg, Sugar 4.5 g

ZUCCHINI PIZZA BITES



Zucchini Pizza Bites image

Provided by Sunny Anderson

Time 20m

Yield 12 bites

Number Of Ingredients 5

Cooking spray
1 medium zucchini
Kosher salt
1/4 cup marinara sauce
1/2 cup shredded mozzarella

Steps:

  • Preheat the oven 400 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
  • Slice the zucchini 1/4-inch thick; you should get about 24 slices. Place the slices on the prepared baking sheet and sprinkle with salt. Top each slice with 1/2 teaspoon marinara sauce and 1 teaspoon mozzarella.
  • Bake until the cheese is melted and bubbly, about 8 minutes.

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