My grandkids used to push zucchini around their plates. Then I turned it into these little pizza bites, and now they ask for them every time they visit. Grated zucchini and rolled oats make a soft, sturdy base with no dough to knead, and each round gets its own spoon of tomato sauce and a blanket of melted mozzarella. They are perfect for a Friday movie night, a lunchbox or a party platter, and nobody notices how many vegetables they just ate.
Servings: 4 · Prep: 25 min · Cook: 25 min
Ingredients
- 1 large (about 12 oz / 340 g) zucchini
- 1/2 tsp salt
- 1 cup (90 g) rolled oats
- 2 large eggs
- 1 1/2 cups (150 g), divided mozzarella, shredded
- 1/4 cup (25 g) parmesan, grated
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/4 tsp black pepper
- 1/2 cup (120 ml) marinara sauce
- 1/3 cup (40 g), optional mini pepperoni or sliced olives
Method
- Heat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Grate the zucchini, toss it with the salt and let it drain for 10 minutes, then squeeze it very dry in a clean towel.
- Pulse the rolled oats a few times in a blender or food processor until they look like coarse flour. Whole oats work too, but the bites will be a little more rustic.
- In a bowl, mix the squeezed zucchini, the oats, eggs, 1 cup (100 g) of the mozzarella, the parmesan, garlic, oregano and black pepper. Let the mixture rest for 10 minutes so the oats soak up the moisture and the batter thickens.
- Drop heaping tablespoons of the mixture onto the baking sheet, about 16 in total, and flatten each into a round about 2 1/2 inches (6 cm) wide and 1/2 inch (1.2 cm) thick, leaving space between them.
- Bake for 15 to 18 minutes, until the bases are set and golden at the edges. Take the sheet out and spread a teaspoon of marinara sauce over each round, then top with the remaining mozzarella and the mini pepperoni or olives if using.
- Return to the oven for 6 to 8 minutes, until the cheese is melted and bubbling. Let the bites cool on the sheet for 5 minutes so they firm up before you lift them with a spatula.
Tips and variations
- Grandma's tip: let the batter rest before shaping. Those 10 minutes give the oats time to drink up the zucchini juices, so the bites hold together without any flour.
- Use gluten-free oats if anyone at your table avoids gluten.
- Add chopped bell pepper, mushrooms or a little cooked sausage on top, just as you would on a real pizza.
- Leftovers reheat best in a toaster oven or air fryer for a few minutes, so the bottoms crisp up again.
Pizza night with a garden twist: I hope your family loves these as much as mine does. Enjoy!
