Zucchini Pizza Bites

What People Ask

The Method for Zucchini Pizza Bites

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan) and line a large baking tray with parchment paper. Toss the zucchini with the oil and salt and spread the rounds in a single layer.

   Mark done

2. Roast for 6 minutes, until the edges just begin to colour.

   Mark done Start 6 min timer

3. Mix the passata, oregano and garlic powder. Spoon about a teaspoon onto each round and top with the mozzarella.

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4. Bake for 6 minutes more, until the cheese has melted and is bubbling. Scatter with the basil.

   Mark done Start 6 min timer

Tips That Matter

• Cut the rounds to the same thickness with a mandoline or a sharp knife so they all finish at once.
• If the passata is thin, simmer it in a small pan until it thickens before you spoon it on.
• Do not overload each round, or the cheese will slide off as it melts.

Changing the Recipe

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairs Well With

A green salad · Steamed broccoli · Cherry tomatoes

Leftovers and Storage

Best eaten fresh from the oven. Keeps in the fridge for up to 2 days; reheat on a tray in a hot oven.

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.