Mediterranean Zucchini Pizza Cups
These Mediterranean Zucchini Pizza Cups are a fun, lighter twist on traditional pizza. Thick zucchini rounds are seasoned, roasted until tender, then topped with sauce, gooey cheese, and your favorite toppings like mini pepperoni. They make a perfect appetizer, party snack, or even a low-carb dinner option when you’re craving pizza flavors without the heavy crust. Quick to prepare and customizable, they’re a family-friendly recipe you’ll want to keep on repeat.
Time
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
3 medium zucchinis, sliced into ½-inch rounds
2 tbsp olive oil
1 tsp Italian seasoning
½ tsp garlic powder
½ cup pizza sauce (or marinara)
1 cup shredded mozzarella cheese
¼ cup mini pepperoni (or diced regular pepperoni)
2 tbsp grated parmesan
Fresh basil or parsley, for garnish
Instructions
Preheat oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.
Prep zucchini: Arrange zucchini slices on the baking sheet. Brush with olive oil and sprinkle with Italian seasoning, garlic powder, salt, and pepper.
Roast base: Bake zucchini slices for 10 minutes until just tender. Remove from oven.
Add toppings: Spread a small spoonful of pizza sauce on each slice. Sprinkle with mozzarella, a piece of pepperoni, and a little parmesan.
Bake again: Return to oven for 8–10 minutes, or until cheese is melted and bubbly.
Garnish & serve: Sprinkle with fresh basil or parsley before serving.
Tips
Choose firm zucchinis: They’ll hold their shape better while baking.
Don’t overbake: Roast zucchini just until tender in the first bake—too long and they’ll turn mushy.
Use parchment paper: This prevents sticking and makes cleanup easy.
Pat zucchini dry: If the slices release water, blot them with a paper towel before adding sauce and cheese.
Variations
Veggie toppings: Add diced bell peppers, olives, mushrooms, or spinach for more Mediterranean flair.
Cheese swaps: Try feta, goat cheese, or provolone in place of mozzarella.
Sauce options: Use pesto, roasted red pepper spread, or sun-dried tomato paste instead of pizza sauce.
Protein twist: Swap pepperoni for diced chicken, turkey sausage, or chickpeas for a vegetarian protein.
Make it spicy: Add chili flakes or sliced jalapeños before the final bake.
Mini party bites: Use smaller zucchini slices and bake on mini muffin pans to create easy finger food for gatherings.
Q&A
Q: Can I make these ahead of time?
A: You can roast the zucchini slices ahead, but add sauce and cheese just before baking again so they don’t get soggy.
Q: Can I make these without pepperoni?
A: Absolutely. Keep them vegetarian by using olives, mushrooms, or spinach instead.
Q: How do I keep the zucchini from turning mushy?
A: Don’t slice too thin, and avoid overbaking. A quick pre-roast keeps them firm while still tender.
Q: Can I cook these in an air fryer?
A: Yes. Pre-roast zucchini at 375°F (190°C) for 6–7 minutes, then top with sauce and cheese, and cook another 4–5 minutes.
Q: What can I serve with them?
A: They work well as a snack, appetizer, or as a side to a fresh salad or grilled protein.
Nutrition
(per 4–5 zucchini cups, about 1 serving, based on 4 servings)
Calories: ~150
Protein: 8 g
Carbohydrates: 6 g
Fat: 10 g
Fiber: 2 g
Sugar: 3 g
Sodium: 380 mg
(Values vary depending on toppings and cheese type.)
Conclusion
Mediterranean Zucchini Pizza Cups are a fun and lighter way to enjoy all the flavors of pizza. The zucchini base keeps them fresh and nutritious, while the sauce, cheese, and toppings deliver the same satisfaction as a traditional slice. Easy to customize, they make a great snack, party appetizer, or low-carb dinner option. Quick to prepare and endlessly versatile, they’re sure to be a repeat recipe whenever you’re craving something cheesy and delicious.