Zucchini Pizza Bites

Zucchini Pizza Bites

Recipe By: Ananda Kaplan
Serves: 6 | Makes approximately 24 bites

Ingredients

• 3 medium zucchini, cut into ½" rounds
• 1 tablespoon olive oil
• 1½ cups tomato sauce
• 1 teaspoon Italian seasoning
• 4 oz cream cheese
• ⅔ cup shredded mozzarella
• 1 cup fresh cooked or frozen spinach, thawed and drained
• 2 cloves garlic, minced
• Pinch of red pepper flakes
• ½ teaspoon salt
• ½ teaspoon black pepper

Directions

1. Preheat the oven or toaster oven to 400°F. Line a large baking sheet with parchment paper or lightly oil the bottom.
2. In a medium bowl, combine the cream cheese, mozzarella, garlic, red pepper flakes, salt and pepper.
3. In a small bowl, mix the Italian seasoning with the tomato sauce.
4. Place zucchini in a single layer on the baking sheet and brush with olive oil.
5. Spread a thin layer of tomato sauce on each zucchini round and top with 1 tablespoon of the cheese mixture.
6. Bake for 15 minutes until the top has browned and zucchini has crisped up.

Air Fryer Instructions

1. Preheat the air fryer to 375°F.
2. Once preheated, line the basket with a perforated parchment liner (or regular parchment with holes poked in for airflow). Don't preheat with an empty liner — add it once weighted down with food.
3. Arrange zucchini rounds in a single layer and brush with olive oil.
4. Top each round with a thin layer of tomato sauce and 1 tablespoon of the cheese mixture.
5. Air fry for 8–10 minutes, in batches as needed, until cheese is melted and zucchini is crisp-tender.

Notes

• Try replacing the zucchini with eggplant or portobello mushrooms.
• These can be made in advance and stored in the refrigerator for up to 2 days or in the freezer for 1 month. Bake after thawing completely.

Nutrient Highlights

Zucchini: A nutrient-dense vegetable packed with fiber and water that aids in digestive health. Its insoluble fiber helps with regularity while soluble fiber acts as a prebiotic to feed beneficial gut bacteria. Zucchini is also high in zeaxanthin, a powerful antioxidant associated with reduced oxidative stress and cancer risk.

Spinach: Greens like spinach have been shown to reduce inflammation, support a healthy gut, strengthen the immune system, protect cognition, and supply a high amount of antioxidants. They are considered among the most cancer-protective foods.

Tomato Sauce: A great source of lycopene, which is associated with reduced risk of cancer and heart disease. Cooking tomatoes in a healthy fat like olive oil increases the amount of lycopene the body absorbs.

Garlic: Considered a prebiotic that feeds beneficial gut bacteria and promotes a healthy digestive system. Compounds like allicin have antioxidant, anti-inflammatory, antimicrobial, and cardioprotective properties.

Italian Herbs: Packed with antioxidants including lutein, beta-carotene, and zeaxanthin, which help reduce oxidative stress and support overall health.z