With these mini zucchini pizzas, you'll effortlessly conjure up a light, gluten-free, and above all irresistible bite for the table. No dough, no fuss-just fresh vegetables, creamy cheeses, and a touch of Mediterranean flair. The zucchini serves as a subtle, lightly sweet base, while red pesto, Parmesan, Emmental, and mini Mozzarella deliver a burst of flavor. Finished with sweet cherry tomatoes, salty Kalamata olives, and a pinch of oregano: this is how you turn an aperitif into a party for your taste buds.
Mini zucchini pizzas
Ingredients
- 0,5 zucchini
- red pesto
- grated Parmesan
- mini Mozzarella balls
- cherry tomatoes
- Kalamata olives
- grated Emmental
- oregano
Instructions
- Slice the zucchini into rounds about half a centimeter thick.
- Fry the zucchini rounds for a few minutes on both sides in a pan over medium heat. Do not add any fat.
- Slice the cherry tomatoes.
- Slice the mini mozzarella balls.
- Cut the Kalamata olives in half lengthwise.
- Line a baking sheet with parchment paper and place the zucchini slices on it.
- Spread a little of the red pesto on each slice.
- Sprinkle with some grated Parmesan and oregano.
- Arrange the mozzarella slices and cherry tomatoes on top.
- Sprinkle with some grated Emmental.
- Finally, top with the Kalamata olives and a little more oregano.
- Preheat the oven to 180°C.
- Bake the mini zucchini pizzas in the oven for five minutes, until the cheese is melted.
How to make mini zucchini pizzas?
These zucchini mini pizzas are the dream aperitif snack for both summer and winter. A little chopping, assembling the pizzas, and then a quick trip to the oven-that's all there is to it.
A little chopping
The star of the show, of course, is the zucchini slices we'll use as the pizza base. First, we rinse the zucchini thoroughly and dry it to remove any dirt. Then, we cut slices about half a centimeter thick.
While we continue with the rest of the chopping, we pre-cook the zucchini slices in a pan over medium heat-no added fats needed. After a few minutes, flip the slices.
While the zucchini slices are pre-cooking, we slice the cherry tomatoes and the mini Mozzarella balls. Finally, we halve the Kalamata olives lengthwise.
Baking the zucchini mini pizzas
Now, we preheat the oven to 180°C (350°F). We also line a baking tray with parchment paper. Next, we arrange the zucchini slices on the lined baking tray.
We then spread a bit of red pesto on each "pizza base" and sprinkle with grated Parmesan and oregano.
Now, we layer the cherry tomato and mini Mozzarella slices on top of the mini pizzas. This is where working with slices comes in handy: it allows you to build upward more stably.
Finally, we sprinkle the mini pizzas with grated Emmental cheese, followed by the Kalamata olives and a bit more oregano.
Then, everything goes into the oven for five minutes to cook and melt. If you've built them well, your pizzas will stay upright. For best results, use a pie server to transfer the zucchini mini pizzas onto plates.
More surprising.aperitif
Delicious and simple aperitif snacks are the perfect start to a family gathering or a cozy evening with friends in front of the TV. Here you'll find even more tasty bites:
- Boursin bites with smoked salmon.
- Sweet and salty pineapple bites.
- Crispy golden brown zucchini chips.
- Dates filled with goat cheese and walnuts.
- Healthy snack with celery and Roquefort cheese.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
toondebacker says
This appetizer will work for every party! Vegetarian and gluten-free!