Zucchini Pizza Bites Recipe

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When we had a vegetable garden, I was constantly looking for ways to use my ample supply of zucchini. In this family-favorite recipe, zucchini is used to make a garden-fresh-crust.—Cathy Dawe, Kent, Ohio
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES: 12 servings


  • 4 cups shredded unpeeled zucchini, drained and squeezed dry
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 2 eggs, beaten
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1 can (8 ounces) tomato sauce
  • 2 teaspoons dried oregano
  • 1 medium green pepper, julienned
  • 5 medium fresh mushrooms, sliced
  • 1/3 cup grated Parmesan cheese

Nutritional Facts

3 each: 175 calories, 10g fat (5g saturated fat), 78mg cholesterol, 346mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 15g protein.


  1. In a bowl, combine zucchini, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese and eggs; mix well. Press on the bottom and up the sides of a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake at 400° for 20-25 minutes or until crust is set and lightly browned.
  3. Meanwhile, in a skillet, cook beef, onion salt and garlic salt over medium heat until meat is no longer pink, drain. Stir in tomato sauce and oregano; mix well. Spoon over crust. Sprinkle with green pepper, mushrooms, Parmesan cheese and remaining cheddar and mozzarella.
  4. Bake at 400° for 15 minutes or until golden brown. Let stand 5 minutes before cutting. Cut into 2-in. squares. Yield: about 3 dozen.
Originally published as Zucchini Pizza Bites in Taste of Home Ground Beef Cookbook 1999, p16

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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