30 Minute Zucchini Pizza Bites Food

30-MINUTE ZUCCHINI PIZZA BITES

Steps:

• Slice the zucchini into 1/4-inch-thick slices. You can leave them unpeeled.
• Preheat your broiler on high and position an oven rack 4 inches below the heating element (in most ovens this is simply the top rack). Line a rimmed baking sheet with foil and spray it with olive oil.
• Arrange the zucchini slices on the prepared baking sheet. Lightly spray them with olive oil and sprinkle them with salt, pepper, and garlic powder.
• Broil the zucchini slices until tender and lightly browned, about 2 minutes per side. Keep a close eye on them! Some might brown faster than the others - remove them to a plate and keep broiling the rest.
• Remove the pan from the oven. Spoon a little marinara sauce on top of each zucchini slice. Top with cheese and pepperoni. Return to the broiler just until cheese is melted, 30-60 more seconds. Serve immediately.

ZUCCHINI PIZZA BITES

Steps:

• Preheat the oven 400 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
• Slice the zucchini 1/4-inch thick; you should get about 24 slices. Place the slices on the prepared baking sheet and sprinkle with salt. Top each slice with 1/2 teaspoon marinara sauce and 1 teaspoon mozzarella.
• Bake until the cheese is melted and bubbly, about 8 minutes.

BREADED ZUCCHINI PIZZA BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with foil. Slice mozzarella balls in half; set aside.
• Bring a small pot of water to a boil. Rinse tomatoes and put in the boiling water for blanching. Remove after 1 minute, let cool slightly, and use your hands to peel the skin; it should slip off easily.
• Heat 1 tablespoon olive oil in another small pot. Add garlic and saute until fragrant, 1 to 2 minutes. Add peeled tomatoes, basil, and oregano. Cook tomatoes, breaking up with a spoon, to create a sauce. Let cook while you prepare zucchini.
• Whisk egg and water together in a small bowl until mixture is consistent. Put panko in a shallow bowl.
• Dip zucchini pieces into the egg-water mixture, then coat both sides with panko.
• Heat remaining olive oil in a large skillet over medium heat. Add panko-coated zucchini slices and saute until golden brown, flipping occasionally, about 5 minutes. Transfer to the prepared cookie sheet.
• Top each zucchini slice with about 1 teaspoon sauce and 1 pepperoni slice. Place 1 piece mozzarella on top of each zucchini.
• Bake in the preheated oven until mozzarella is slightly melted, about 10 minutes. Serve immediately.