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Zucchini Pizza Bites – Keto Low Carb and Delicious!

The easiest keto appetizer; Zucchini Pizza Bites. So delicious and so simple. Only 2g net carb per serve and <20 minutes to make.

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

These Zucchini Pizza Bites are surprisingly very tasty. There are loads of versions but hey my recipe tastes pretty incredible.

So how did I make a vegetable with virtually no flavor taste good? Let me teach you a thing or two with this recipe.

Zucchini Pizza Bites Ingredients

The ingredients are simple. Mini Zucchini Bites are pretty versatile to make at home. Here is everything I have used in my recipe. But feel free to add other toppings of preference.

bowls of ingredients on a baking tray
  • Zucchini. Pick a nice thick one for good bite-sized rounds. Mushrooms, yellow squash or young eggplant can be used in place of the zucchini.
  • Passata. Use any low carb passata or pizza sauce that contains no added sugar. I like to use my Pizza Marinara Sauce.
  • Italian Herb Mix. Hoyts brand is available in most supermarkets.
  • Mozzarella. Use dry or brined mozzarella. Just use any favorite melting cheese. Use a dairy free cheese if required or plant-based cheese (and no meat toppings) for keto vegan zucchini pizza bites.
  • Pepperoni and bacon. I use a stick of pepperoni and cut into slices then in half. Both can be omitted for keto vegetarian zucchini pizza bites.

How to make Zucchini Pizzas

To make mini zucchini pizzas you will need to slice the zucchini into 0.75-1cm (half an inch) thick rounds. Place onto a lined baking tray.

In a small bowl combine avocado oil, passata, two teaspoons of Italian Herbs and season to taste. Spoon half a teaspoon into the centre of each slice of zucchini.

bottle of oil with sliced zucchini

Top with cheeses, bacon and pepperoni. Sprinkle over the remainder of the seasoning and bake 5-7 minutes at 220°C / 450F.

Zucchini Pizza Bites on a baking tray

Sprinkle with chopped parsley, lemon zest and juice. Season to taste. Serve the delightful keto zucchini pizza bites while nice and hot.

Not only will all your friends and family love them but this a great keto friendly zucchini recipe. One I am sure you will love just as much as me.

For our Thermomix keto fans, I have also included some useful steps using the Thermomix as well. While these could be steamed in the Varoma I absolutely recommend baking as it gives you a lot of good crunchy tasty bits.

close up of a pizza appetizer
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mini zucchini pizzas on a baking tray

Zucchini Pizza Bites

These super easy zucchini pizza bites are the perfect keto snack or appetiser. Incredibly simple to make and such a tasty bite.
4.5 from 4 votes
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Course: Appetizer
Cuisine: American, Australian Keto
Keyword: keto zucchini pizza bites, low carb zucchini pizza bites, zucchini pizza bites
Recipe Category: Low Carb
Calories: 113kcal
Author: Megan Mad Creations Hub
Servings: 6 people (as an appetiser)
Tap or hover over number to scale ingredients
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Ingredients

  • 220 g zucchini
  • 1 tablespoon avocado oil 20g
  • 1/4 cup passata
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon Italian Herb Mix
  • 1/2 cup shredded mozzarella
  • 1/2 cup grated parmesan for thermal method follow step 3
  • 1/4 pepperoni sliced thin and halved or diced
  • 1 rasher streaky bacon finely diced, 30g
  • 1/4 cup parsley leaves finely chopped
  • Zest and juice of half a lemon

Instructions

CONVENTIONAL METHOD

  • Preheat the oven to 220°C. Line a large baking tray with baking paper.
  • Cut zucchini in thick round 0.75-1cm thick. Place onto baking tray.
  • In a small bowl combine avocado oil, passata, smoked paprika, salt, pepper and 2 teaspoons of the Italian Herbs Mix. Spoon half a teaspoon of the passata mixture into the centre of the zucchini. Top with mozzarella, parmesan, pepperoni, and bacon. Sprinkle over remaining Italian Herbs Mix.
  • Bake 5-7 minutes or until cheese is bubbly and golden and zucchini is nice and soft. Sprinkle over chopped fresh parsley leaves, lemon zest and juice. Season to taste and serve.

THERMAL METHOD

  • Preheat the oven to 220°C. Line a large baking tray with baking paper.
  • Cut zucchini in thick round 0.75-1cm thick. Place onto baking tray.
  • Place parmesan into mixer bowl and shred 10 sec/speed 10. Transfer to a small bowl.
  • Without washing the bowl add the avocado oil, passata, smoked paprika, salt, pepper and 2 teaspoons of the Italian Herbs Mix; mix 5 sec/speed 4. Spoon half a teaspoon of the passata mixture into the centre of the zucchini. Top with mozzarella, parmesan, pepperoni, and bacon. Sprinkle over remaining Italian Herbs Mix.
  • Bake 5-7 minutes or until cheese is bubbly and golden and zucchini is nice and soft. Sprinkle over chopped fresh parsley leaves, lemon zest and juice. Season to taste and serve.

Notes

INGREDIENTS AND SUBSTITUTIONS
1. A large zucchini is best for this recipe. Mushrooms, yellow squash or young eggplant can be used in place of the zucchini.
2. There are many low carb passata’s at the supermarket however you can also use our recipe for Pizza Sauce. Get the recipe here.
3. Italian Herb Mix is available through the Hoyts brand in most supermarkets.
4. Fresh or fried mozzarella can be used in this recipe
5. Smoked paprika is optional but recommended.
6. The pepperoni and bacon can be omitted for keto vegetarian zucchini pizza bites. Plus, the dairy can be swapped for plant based if a keto vegan pizza is preferred.
7. Don’t skip the fresh parsley, lemon zest and juice. They truly elevate this dish.
SERVING
8. The zucchini bites are best served immediately after baking. While they are tasty cold they are amazing when hot from the oven.
PREPPING AHEAD OF TIME
9. These bites are fabulous for entertaining. You can prep days ahead if required and baked when you are ready to serve.
AIRFRYER
10. Yes, these can be baked in the air fryer. Bake at 220°C for 3-4 minutes.

Nutrition

Serving: 1serve | Calories: 113kcal | Carbohydrates: 3g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 230mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 496IU | Vitamin C: 11mg | Calcium: 166mg | Iron: 1mg | Magnesium: 17mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    4 Comments

  • Lynda H says:

    5 stars
    Very tasty ..had them for lunch today (still drooling over them🤤)
    Love simple and easy meals especially for lunch💯
    Love your recipes Megan ❤️

  • Penny P says:

    5 stars
    Who knew a few toppings could make zucchini so delicious. These were so good I wish I had made more!

  • Jenny says:

    I want to try these using large brown mushroom caps. I’d take out the stem and fill them. How do you think they will turn out?

    • Megan Mad Creations Hub says:

      Hi Jenny for sure it would be good. We have posted a stuffed mushroom pizza recipe just a couple of days ago too.

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