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Zucchini Pizza Bites

 Zucchini Pizza Bites
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
12 ServingsPrep: 25 min. Bake: 35 min.


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • Bake at 400° for 20-25 minutes or until crust is set and lightly
  • browned.
  • Meanwhile, in a skillet, cook beef, onion salt and garlic salt over
  • medium heat until meat is no longer pink, drain. Stir in tomato

2 of 2

Zucchini Pizza Bites (continued)

Directions (continued)

  • sauce and oregano; mix well. Spoon over crust. Sprinkle with green
  • pepper, mushrooms, Parmesan cheese and remaining cheddar and
  • mozzarella.
  • 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.
Nutritional Facts: 1 serving (3 each) equals 175 calories, 10 g fat (5 g saturated fat), 78 mg cholesterol, 346 mg sodium, 5 g carbohydrate, 1 g fiber, 15 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.