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Zucchini Pizza Cups
It’s full-on ZUCCHINI SEASON! Do you have zucchini growing in your garden? If not, zucchini is now in-season and so plentiful that you’ll find it VERY inexpensive at the Farmer’s Markets throughout late Summer…that’s if your neighbors don’t leave a bag of it on your front porch as mine often do here in Utah. 🤗â£
You’ll only need a few simple ingredients to make these totally DELECTABLE lil’ zucchini pizza cups!
If you have kids or teens at home, let me nudge you to get them in the kitchen with you this weekend to make these little pizza snacks! They’re great for kids to make because they are easy & fun, but also pizza is very familiar to kids – so they’re more likely to want to try this version!
✔Rachel’s Tips
Is Soggy-Wet Zucchini always messing up your meals?
Here’s how to prevent that from happening:
Place your sliced zucchini in a colander.
Lightly sprinkle sea salt on your zucchini then set aside for 15 minutes.
Blot your zucchini of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.
🅠Be sure to use YOUR favorite marinara sauce or good quality crushed tomatoes, because that’s where this dish gets a lot of its 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.
6 servings
Ingredients:
- avocado oil or olive oil spray
- 2 medium/large zucchini, sliced into 1/4”-thin rounds
- 1 cup marinara or pizza sauce
- nitrate-free pepperoni
- 1 cup freshly shredded mozzarella cheese
- 1/2 cup sliced pitted olives, black or green
- 1 Tbsp minced fresh parsley or fresh basil
Instructions:
Preheat your oven to 400 degrees f. and spritz a 12-cup muffin pan with your oil.
Place your sliced zucchini in a colander.
Lightly sprinkle sea salt on your zucchini then set aside for 15 minutes.
Blot your zucchini of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.
To assemble your pizza cups add a round of zucchini into each muffin cup.
Top with a teaspoon of sauce, a slice of pepperoni, a pinch of shredded cheese, and a couple of slices of olives.
Repeat the layers 2 times.
Bake for 16-18 minutes, or until golden brown and melty.
Once finished roasting, carefully remove your pizza cups from the pan while still hot and place them on a platter.
Sprinkle with chopped parsley or basil, if desired, and enjoy!
â¤ï¸Rachel
Ingredients
- avocado oil or olive oil spray
- 2 medium/large zucchini, sliced into 1/4''-thin rounds
- 1 cup marinara or pizza sauce
- nitrate-free pepperoni
- 1 cup freshly shredded mozzarella cheese
- 1/2 cup sliced pitted olives, black or green
- 1 Tbsp minced fresh parsley or fresh basil
Instructions
- Preheat your oven to 400 degrees f. and spritz a 12-cup muffin pan with your oil.
- Place your sliced zucchini in a colander.
- Lightly sprinkle sea salt on your zucchini then set aside for 15 minutes.
- Blot your zucchini of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.
- To assemble your pizza cups add a round of zucchini into each muffin cup.
- Top with a teaspoon of sauce, a slice of pepperoni, a pinch of shredded cheese, and a couple of slices of olives.
- Repeat the layers 2 times.
- Bake for 16-18 minutes, or until golden brown and melty.
- Once finished roasting, carefully remove your pizza cups from the pan while still hot and place them on a platter.
- Sprinkle with chopped parsley or basil, if desired, and enjoy!
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