I need to start off by stating that I made separate batches with and without the added salami to see if they tasted better, and since I try to stay away from cured meats myself. The ones without the salami tasted absolutely incredible still. Definitely not necessary to add the salami if you want to cut back on calories and fat.
That said, let’s get into how amazing these bite size veggie pizza pies are. I happen to be a sucker for recipes with very few ingredients and at the same time I am constantly on the lookout for new ways to use my zucchini this summer. This simple recipe delivers on all the flavor and the essential yummy pizza factor.
No salt is added. I used an Arabiatta tomato sauce from a jar and shredded mozzarella but you can use marinara or your own homemade tomato sauce. Just assemble as per my video above and bake until golden – about 22 minutes.
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Easy Zucchini Pizza Stacks
- 2 large zucchini, sliced thin rounds
- 1 cup marinara sauce
- 5 oz salami or pepperoni (optional)
- 16 oz shredded mozzarella
- dried oregano + chili pepper flakes
- Preheat your oven to 400 F. Spray a traditional sized muffin pan with olive oil.
- Stack in the slots, first your zucchini, then slather on about 1 teaspoon sauce, then a salami slice (if using) and then top with cheese. I made three layers of zucchini and spread sauce on each and mozzarella on top of that. You can sneak in salami or sliced turkey in between. Don't worry if the stack looks to high – they shrink when cooked. Sprinkle tops with oregano and chili pepper flakes.
- Bake for 20-22 minutes or until they look golden brown on top. Remove almost immediately from the pan using a fork to lift them up from the bottom.