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+ servings
mini zucchini pizzas on a baking tray

Zucchini Pizza Bites

Megan Ellam
These super easy zucchini pizza bites are the perfect keto snack or appetiser. Incredibly simple to make and such a tasty bite.
5 from 27 votes!
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer
Cuisine American, Australian Keto
Servings 6 people (as an appetiser)
Calories 113 kcal

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: 1serveCalories: 113kcalCarbohydrates: 3gProtein: 7gFat: 9gSaturated Fat: 3gCholesterol: 17mgSodium: 230mgPotassium: 174mgFiber: 1gSugar: 2gVitamin A: 496IUVitamin C: 11mgCalcium: 166mgIron: 1mgMagnesium: 17mgNet Carbs: 2g
Keyword keto zucchini pizza bites, low carb zucchini pizza bites, zucchini pizza bites
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