You guyyyyyysssss.
Oh my gosh. I’m completely smitten with mini zucchini pizzas and I can’t help but gush about them. Yes, it’s a VEGETABLE, and I adore it!
Okay, fine—some of these are generously topped with cheese, bacon, pesto and grilled corn. But still: zucchini love.
I originally planned to save this recipe for late August, but after sharing it on Snapchat, hundreds of you asked what was on my zucchini. So here it is—mini zucchini pizzas, made three different ways.
I admit these aren’t entirely revolutionary; I almost added little pepperoni, which would have been delicious. Instead I decided to showcase three favorite flavor combinations.
Because I get easily bored while eating, I made three variations. Variety keeps me entertained and makes snacking more fun.
Zucchini always screams summer to me. My mom used to pan-fry zucchini rounds, shower them in Parmesan and serve them on hot summer nights. Those crispy rounds were one of the rare vegetables I actually looked forward to as a kid.
This season I’ve been obsessed with zucchini in many forms—zucchini lasagna roll-ups, spiraled zucchini noodles, and now these mini pizzas. They’re simple, fresh, and depend more on bright toppings than heavy breading or frying.
I found a squash labeled “Mediterranean zucchini” at a local farm—also known as cousa squash. It tastes like classic green zucchini but seemed a touch sweeter and with fewer seeds. I liked it, so I used it here.
Here’s the plan: three topping ideas that are simple, bold and perfect for summer entertaining.
1) Pesto with grilled corn and bacon. This combination is so bright and savory—it barely needs cheese. The sweet charred corn and smoky bacon pair beautifully with fresh pesto.
2) Caramelized red onion and blue cheese. I used a small amount of marinara as a base on these, then added rich, tangy blue cheese and sweet caramelized onions. The balance is incredible.
3) Classic marinara with fontina and lots of herbs. Finely grated fontina melts perfectly if you shred it on the fine side—small shreds adhere to the zucchini and create a lovely golden finish. Finish with fresh oregano and basil for a burst of flavor.
Tell me: what toppings would you try? These are great for snack plates, appetizers or a light summer meal.
Mini Zucchini Pizzas, 3 Ways
45
minutes
Ingredients
- 2 large zucchini squash, sliced into 1/2-inch rounds
- 1/4 cup finely grated Parmesan cheese
- fresh oregano and basil for topping
- pesto (for pesto-corn-bacon rounds)
- 1 ear sweet corn, grilled or roasted
- 4 slices bacon, cooked and crumbled
Caramelized onion & blue cheese
- 2 tablespoons unsalted butter
- 1/2 red onion, chopped
- 1 tablespoon brown sugar
- pinch 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
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil. Slice the zucchini into 1/2-inch rounds; thinner slices will become watery and won’t hold the toppings well.
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Arrange the rounds on the prepared baking sheet (you may need two sheets depending on the zucchini size). Spread each round with either marinara or pesto. For the pesto rounds, top with grilled corn and crumbled bacon. For one set of marinara rounds, add caramelized onions and blue cheese; for the other, sprinkle with grated fontina and Italian seasoning.
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Bake for 15 to 20 minutes, until cheese is bubbling and edges start to brown. Remove from the oven and immediately sprinkle with grated Parmesan and fresh oregano and basil.
Caramelized onions
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To make caramelized onions: melt butter in a saucepan over medium-low heat. Add chopped red onion, stir, then sprinkle in brown sugar and a pinch of salt. Cook for 10 to 15 minutes, stirring frequently and reducing heat if needed, until the onions are soft and caramelized.
Little zucc pacmac, right?