Zucchini Pizza Bites are a low carb, high-protein option that’s easy to make and loaded with flavor. Baked on a sheet pan with Italian sausage, marinara, and melty cheese, they’re a fun way to enjoy pizza without the crust.
These Italian sausage and cheese Zucchini Pizza Bites are so supremely satisfying and fun to eat. They work well as an appetizer, snack, or even a light meal.
It’s low-carb recipes like this and my Zucchini Pizza Casserole that have helped convince my carb-loving husband to cut back on bread and pasta. I like to toss an Arugula Salad with Lemon Vinaigrette and plate it up with a serving of these mini zucchini pizzas for a delicious low-carb dinner.
Table of contents
Recipe Highlights
- Low carb and keto-friendly – No crust, no problem!
- Easy sheet pan prep – Bake a big batch all at once.
- Classic pizza flavor – Italian sausage, marinara, and melty cheese.
- Great for meal prep or snacking – Reheats well and keeps you satisfied.
- Family-friendly – A fun and tasty way to get more veggies in!
Key Ingredient Notes
- Zucchini: Choose medium to large zucchini with a consistent width so your rounds are evenly sized and hold the toppings well.
- Italian sausage: Use mild or spicy, depending on your preference. Cook and crumble it before topping the zucchini.
- Marinara sauce: Look for a no sugar added variety to keep these bites low carb and keto-friendly. Rao’s and Primal Kitchen are great store-bought options.
- Cheese: Part-skim mozzarella melts beautifully and adds that classic pizza flavor without being too greasy while Parmesan cheese adds a satisfying, salty bite.
- Italian seasoning: A pinch of this adds great depth and a familiar pizza aroma.
- Red pepper flakes: Just like pizza, we love to top these Zucchini Pizza Bites with red pepper flakes for a little heat.
How to Make Zucchini Pizza Bites
- Place the zucchini rounds on a baking sheet lined with parchment paper and top each slice with a little marinara sauce.
- Divide the cooked and crumbled Italian sausage between the rounds.
- Finally, top them with the shredded mozzarella and Parmesan cheese and bake in a preheated 425 degree F oven for 10 to 12 minutes.
Tips for the Best Zucchini Pizza Bites
Pat the zucchini dry with paper towels before assembling to help prevent sogginess.
Pre-cook the sausage and drain it on a double layer of paper towels to remove the excess grease before topping the zucchini.
Line your baking sheet with parchment for easy cleanup and to prevent sticking.
Serve right away for the best texture, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer. Place under the broiler in your oven briefly until warmed through or warm them in an air fryer at 375 degrees F for a few minutes.
Swap it up! Use cooked ground beef or turkey instead of sausage, or try pepperoni slices, chopped veggies, or your favorite pizza toppings.
More Low Carb Zucchini Recipes
Chicken Zucchini Casserole
Skillet Parmesan Chicken and Zucchini
Garlic Parmesan Zucchini Noodles
Zucchini Feta Stuffed Chicken
For more healthy cooking inspiration, join us on Facebook, Instagram, and Pinterest and join our FREE email list for the latest recipes straight to your inbox!
Zucchini Pizza Bites
Ingredients
- 2 large zucchini, sliced into ½ inch rounds
- 2 links Italian sausage, mild or spicy (about 6 to 8 ounces)
- ¾ cup marinara sauce
- 1 ½ cups shredded part-skim mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning, or as needed
- Red pepper flakes and additional grated Parmesan cheese, optional for serving
Instructions
- Preheat oven 425 degrees F. Line a large rimmed baking sheet with parchment paper or coat it with nonstick cooking spray.
- Place the zucchini rounds on the prepared baking sheet and set it aside.
- In a nonstick skillet over MEDIUM heat, cook the Italian sausage, breaking it up with a spoon until crumbled and cooked through. Transfer to a double layer of paper towels and blot any remaining grease with additional paper towels.
- Top each zucchini round with marinara, sausage, and cheese and sprinkle with a little Italian seasoning. Transfer the baking sheet to the oven and bake for 10 to 12 minutes, or until the zucchini is tender and the cheese is melted and just beginning to brown in spots.
- Serve with red pepper flakes and grated Parmesan on the side.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
