Healthy, nutritious pizza bites that come together in just 20 minutes with only 5 ingredients!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 8 servings
1 tablespoon olive oil
3 zucchini, cut into 0.5 cm thick rounds
Sea salt and freshly ground black pepper, to taste
1/3 cup marinara sauce
1/2 cup finely grated mozzarella, it is also very taste with goat or sheep cheese (*)
1/4 cup pepperoni minis (if you like spicy or pepper according to taste)
1 tablespoon Italian seasoning
Preheat oven to broil.
Heat olive oil in a large skillet over medium high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella and pepperoni minis.
Place into oven and cook until the cheese has melted, about 1-2 minutes.
Serve immediately, sprinkled with Italian seasoning, if desired.
Ingredients (Zucchini Stuffed Tomatoes)
4 large plum tomatoes
600gr pounds zucchini
1 teaspoon salt
3 shallots, sliced
2 tablespoons olive oil
3 tablespoons fresh parsley
1 1/2 teaspoons fresh thyme
200 gr feta cheese
Preheat the broiler. Cut the tomatoes in 1/2 crosswise. Scoop out the centers leaving the outer thick flesh intact. Sprinkle the interior shells of the tomatoes with a couple pinches of salt, and invert them on a paper towel lined plate to drain until ready to stuff.
With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini, and place it in a strainer. Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices. Allow to drain for 5 to 10 minutes.
In a large heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize. Meanwhile squeeze the zucchini to release as much water as possible.
Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes.
Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.
Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place in tomato halves in ovenproof baking dish and broil them until the tops are golden. Serve hot.