Vegan Zucchini Pizza Bites

Delicious low-calorie, zucchini pizza bites without the carbs! Great for a healthy snack or football game day appetizer! Vegetarian and gluten-free.

Zucchini pizza bites are the most delicious vegan and gluten-free snack or appetizer. All the flavors that you love in pizza in a mini, snackable, tasty bite!

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 15

Sweating Time 10

Total Time 35

Servings servings

Calories 28kcal

Author Stacey Eckert

Equipment

Large Baking Tray
Large Pan

Ingredients

2 large zucchini cut into (24) ½ inch rounds
2-3 tbsp low-sodium vegetable broth (to saute)
1 small onion diced
1 medium red bell pepper diced
8 oz cremini or button mushrooms sliced
2 medium garlic cloves minced
1 tsp Italian seasoning
¼ + ¼ tsp himalayan pink sea salt (divided)
⅛ tsp black pepper
1 cup tomato sauce (I used a chunky vegetable style tomato sauce)
1 cup vegan shredded mozzarella cheese
¼ cup fresh parsley (or fresh basil)

Instructions

Slice the zucchini into ½ inch rounds. Arrange the zucchini on a large parchment paper-lined tray and sprinkle ¼ tsp salt lightly over each round. Let it sit for 10 minutes to draw excess liquid out and then use a paper towel to blot and dry each zucchini slice.
In a large pan over medium heat, saute the zucchini slices in 3-4 tbsp of low-sodium vegetable broth for 2-3 minutes on each side. You want to see a little color start to develop but don’t let the zucchini get too soft.
When the zucchini is done, remove it from the pan and place the slices back on the parchment-lined baking tray (if the parchment paper is too wet, replace it with a new sheet).
Set the oven to broil on high.
In the same pan (you might need to add more vegetable broth if it’s dry), saute the diced onions, diced bell pepper, and sliced mushrooms until soft. Add the minced garlic, 1 tsp Italian seasonings, ¼ tsp salt, and ⅛ tsp pepper. Stir and saute for 2-3 minutes.
Put a small dollop of tomato sauce on each zucchini slice and then spoon the sauteed vegetables on top of each slice. Sprinkle shredded vegan mozzarella cheese over each zucchini slice.
Put the tray into the oven for 1-2 minutes or until the vegan cheese is soft and melted. The zucchini slices will brown quickly, so make sure to watch them. Remove the tray from the oven and let the zucchini cool for 1-2 minutes before serving. Garnish with fresh parsley or basil.

Notes

Don't cut the zucchini any thinner than ½ inch thick because it needs to be thick enough to pick up and support the toppings.
Sweating the zucchini first to remove excess water will help to keep the zucchini slices firm and able to hold toppings without getting mushy.
Store the leftover vegan pizza bites in an airtight container in the fridge for 3-4 days.

Nutrition