These are the small, poppable cousin of my Zucchini Pizza Boats, cut into rounds instead of halves, and built for sharing. Keto zucchini pizza bites are cheesy, fun, and gone fast at any gathering.
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Cut the zucchini into 1-inch rounds, not thinner, or they will not hold enough toppings. Scoop out a bit of the center with a spoon, being careful not to break through the bottom.
Let these cool for a few minutes before biting in. The sauce and cheese inside stay molten hot straight out of the oven.
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Chef Jenn’s Take on Zucchini Pizza Bites
Overfilling these is the most common mistake, and it is tempting since the little cups look like they could hold so much more. Resist that urge. Overfilled bites melt cheese out all over the pan and send toppings sliding right off before they even finish baking.
Do not overcook them either. You want the toppings bubbly and the cheese melted, with the zucchini still tender-crisp, not soft all the way through. Pull them the moment the toppings start bubbling rather than waiting for a deeper golden color.
Let these cool for a few minutes before anyone bites in, there is genuinely molten sauce and cheese hiding inside straight out of the oven.
Get creative with the toppings beyond a classic combination. Try a Greek version with feta, olives, and spinach, a Mexican version with jalapeno and a sprinkle of chipotle powder, or a vegetarian version loaded with finely chopped peppers, onion, and mushroom. One reader even won over her picky teenager, who normally avoids anything green, purely on the strength of the pizza flavor.
What You’ll Love About Zucchini Pizza Bites
- Endlessly customizable with Greek, Mexican, or vegetarian topping variations.
- Bite-size and shareable, genuinely built for parties and gatherings.
- Ready in about 20 minutes, most of it just prepping the zucchini.
Ingredients
- Zucchini – Fresh, not frozen. Two medium zucchini make about 12 to 16 bites.
- Pizza sauce – Homemade keeps this cleaner and saves on carbs.
- Mozzarella cheese – Shred your own for strict keto, since bagged cheese carries anti-caking starch.
- Pizza toppings of choice – Keep it classic, or try a Greek, Mexican, or vegetarian variation.
How to Make Zucchini Pizza Bites
Scroll down for the full recipe card with exact measurements and printable instructions.
Wash the zucchini and trim off each end. Cut into 1-inch rounds. Using a spoon, gently scoop out some of the center of each round, being careful not to break through the bottom or sides.
Fill each zucchini cup with about 1 teaspoon of sauce, a pinch of cheese, and your favorite toppings. Bake on a parchment-lined sheet pan at 375°F for about 10 to 12 minutes, until hot and bubbly and the zucchini is still tender-crisp.
Let cool slightly before serving.
Make It A Meal
These work well as a snack or appetizer on their own, or as a side to Garlic Chicken Skillet or Bacon-Wrapped Pork Tenderloin. If you’re building a bigger appetizer spread, Poppable Pork Shots is a natural pairing.
Storage
These are best fresh, since zucchini loses crispness and structure once frozen and thawed. Freezing works if you do not mind a softer texture afterward, tightly wrapped for up to 3 months. Unbaked or baked, these keep in the fridge for a few days, best eaten within 2 to 3 days.
Frequently Asked Questions
This recipe runs about 3 net carbs per serving of 3 bites, including the sauce and cheese, but not your toppings. Add those separately based on what you choose. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Yes, just use vegetarian pizza toppings like peppers, onion, and mushroom instead of meat.
They freeze best unbaked, but the zucchini softens somewhat after thawing either way. If you don’t mind that texture, they keep tightly wrapped for up to 3 months.
Yes! You can pop them unbaked into the fridge and they’ll keep for a few days, or bake them and then store them in the fridge. Try to eat them within 2-3 days of preparing/cooking.
Add Preferred SourceZucchini Pizza Bites
Ingredients
- 2 zucchinis sliced in rounds
- 1/4 cup pizza sauce
- 1/3 cup mozzarella shredded
Instructions
- Wash and trim the ends from each zucchini. Cut each zucchini into 1-inch rounds. A medium zucchini should yield 6-8 rounds.
- With a spoon, gently scoop out some of the zucchini, being careful not to break through the bottom or sides.
- Fill each zucchini round with 1 tsp of sauce, a pinch of cheese, and your favorite pizza toppings.
- Bake them on a parchment-lined baking sheet at 375-F for about 10-12 minutes or until hot and bubbly and the zucchini is still tender-crisp.
- Serve and enjoy!
Notes
Recipe Card Tips
- Don’t overfill the zucchini cups. Overfilled bites melt cheese all over the pan and send toppings sliding off.
- Pull them from the oven the moment the toppings start bubbling. Overcooking turns the zucchini mushy.
- Let them cool for a few minutes before eating. The sauce and cheese stay molten hot straight out of the oven.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
What a great recipe idea! I LOVE pizza but don’t always love the carbs. Making it with zucchini is perfect for me!
Looks delicious. Can’t wait to try it with my family!
My kids loved this! It was a fun snack to make together. So glad I had everything in my kitchen to make it easily.
This is such a cute and creative recipe! We’ll be having these as a summer lunch for sure.
I even got a these a awesome, from my picky 19 year old, who eats almost nothing green! (um pizza sold him!) I’ll be making these