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Mini Zucchini Pizzas, 3 Ways
A simple and flavorful recipe that's sure to be a favorite.
Servings: 45 minutes
Course:
Appetizer
Cuisine:
Italian
Ingredients
- 2 large zucchini squash, sliced in 1/2 inch rounds
- 1/4 cup finely grated Parmesan cheese
- fresh oregano and basil for topping
- pesto, grilled corn & bacon
- 1/2 cup pesto, I used a delallo open pesto I had here, but also use this arugula one!
- 1 ear sweet corn, grilled or roasted
- 4 sliced bacon, cooked and crumbled
caramelized onion & blue cheese
- 2 tablespoons unsalted butter
- 1/2 red onion, chopped
- 1 tablespoon brown sugar
- pinch of salt
- 1/2 cup marinara sauce
- 4 ounces blue cheese, crumbled
marinara & fontina
- 1 teaspoon Italian seasoning
- 1/2 cup marinara sauce
- 4 ounces fontina cheese, finely grated
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or foil. Slice your zucchini into at least 1/2 inch rounds. Any thinner and they will get super liquidy and mushy under the toppings!
- Place the zucchini rounds on the sheet. Depending on how large they are, you might need two baking sheets. Assemble your pizzas! Spread the rounds with either marinara or pesto. Cover the pesto ones with the grilled corn and bacon. Alternate the marinara ones with the blue cheese and caramelized onions and the grated fontina and italian seasoning.
- Bake the rounds for 15 to 20 minutes, or until the cheese is bubbling and golden. Remove the rounds from the oven and sprinkle with the parmesan cheese and the fresh oregano and basil.
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caramelized onions
- To make the caramelized onions, heat a saucepan over medium-low heat and add the butter. Stir in the onions and toss. Stir in the sugar and salt. Cook until the onions start to caramelize, about 10 to 15 minutes, stirring often so they don’t burn. You might have to turn the heat all the way down. And with the sugar, they will caramelize quicker than usual!
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