Toaster Oven Zucchini Pizza Bites Recipes

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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.

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.

AFTER SCHOOL ZUCCHINI PIZZAS RECIPE BY TASTY



After School Zucchini Pizzas Recipe by Tasty image

Here's what you need: zucchini, marinara sauce, mozzarella cheese, mini pepperoni

Provided by Hannah Williams

Categories     Sides

Time 30m

Yield 2 servings

Number Of Ingredients 4

1 zucchini
1 cup marinara sauce
1 cup mozzarella cheese
mini pepperoni, optional

Steps:

  • Slice zucchini at an angle into ¼-inch (6 ½ mm) slices. Place on a baking sheet, and broil for 4 minutes.
  • Top each zucchini slice with marinara, mozzarella, and toppings of your choice (we used mini pepperoni). Broil an additional 3 minutes.
  • Enjoy!

Nutrition Facts : Calories 256 calories, Carbohydrate 14 grams, Fat 14 grams, Fiber 2 grams, Protein 19 grams, Sugar 7 grams

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

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