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Skillet Zucchini Mini Pizzas 🍕 ♥️
Here’s a SUPER SUPER SIMPLE idea for your weekend ahead! These little snacks really help satisfy those pizza cravings & they are pretty fun to make too!
Try getting the kids in the kitchen with you to help make these! Kids are more likely to try something new when they help make it!
➡️ Rachel’s Tips:
If you have issues with soggy zucchini, you can sprinkle your zucchini slices with a little salt. Let them sit for about 10 minutes, then blot moisture with paper towels. This can help prevent sogginess.
Be sure to use YOUR favorite marinara sauce or good quality crushed tomatoes, because that’s where these lil’ guys get a lot of their flavor!
When shopping for store-bought sauce:
I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but there shouldn’t be sugar on the ingredients list.)
A good marinara sauce should contain only a few simple ingredients such as tomatoes, garlic, and herbs.
Try this with Rachel’s Homemade Marinara Sauce.
2 servings
Ingredients:
- 1 large zucchini
- avocado oil or olive oil
- 1/3 cup marinara sauce or pizza sauce
- 1/3 cup freshly grated mozzarella cheese
- a few slices of nitrate-free pepperoni
- Italian seasoning or freshly chopped basil
Instructions:
Slice your zucchini into 1/2 inch thick rounds leaving the skin on.
Heat a large skillet over medium-high heat with a touch of oil. Swirl the oil around to lightly coat your skillet.
Add a few zucchini rounds, making sure not to overcrowd the pan.
Cook for about 1-2 minutes on each side until golden brown. Flip and start spreading a teaspoon of sauce onto each zucchini round as shown.
Top with cheese and pepperoni as desired.
Continue to cook for another minute or so, or until the cheese is nice and melty.
Sprinkle lightly with Italian seasoning or freshly chopped basil leaves.
Serve immediately and enjoy!
❤️Rachel
Ingredients
- 1 large zucchini
- avocado oil or olive oil
- 1/3 cup marinara sauce or pizza sauce
- 1/3 cup freshly grated mozzarella cheese
- a few slices of nitrate-free pepperoni
- Italian seasoning or freshly chopped basil
Instructions
- Slice your zucchini into 1/2 inch thick rounds leaving the skin on.
- Heat a large skillet over medium-high heat with a touch of oil. Swirl the oil around to lightly coat your skillet.
- Add a few zucchini rounds, making sure not to overcrowd the pan.
- Cook for about 1-2 minutes on each side until golden brown. Flip and start spreading a teaspoon of sauce onto each zucchini round as shown.
- Top with cheese and pepperoni as desired.
- Continue to cook for another minute or so, or until the cheese is nice and melty.
- Sprinkle lightly with Italian seasoning or freshly chopped basil leaves.
- Serve immediately and enjoy!
