Easy Zucchini Pizza Stacks (4 Ingredients + Gluten Free)
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
Ingredients
- 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
Instructions
- 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.
Nutrition
Looking for more?
I haven’t tried these yet, but I’m going to! I have a friend that must eat GF, so these will be great to share with her. Since I like to sauté onions with zucchini, I’m thinking of sauteing some and adding them to a layer. I think a tomato slice would be good in there too. So many ways to change up a basic recipe like this! I’ll let you know when I make it.
When I first made these I confused this recipe with the cheesy zucchini stacks. I felt a little like Jennifer Aniston in friends making her Thanksgiving trifle!!!! But they were delicious and I am making them again today. My husband liked them too and he doesn’t really care for zucchini. Thanks, Stella, for a great recipe.
good afternoon im wondering if you couldmake these and then freeze them then reheat please 🙂
Is the nutritional value per stack ? Still confuses
I was wondering the same thing. It’s got to be at least 4 per serving.
They tasted as good as they looked.
Sooooo yummy!! I was really wanting pizza, and this totally satisfied my craving – and no carbs!! Didn’t even miss the crust!! I used Applegate turkey pepperoni with no nitrates and it was super tasty. You’re batting 1000 on all your recipes that I’ve made so far in the marathon of HH recipes I’ve been making – I’ve officially lost count!! Still loving your recipes and loving my life (and getting healthier!) Thank you Stella!! 💜
We all liked these. Will make again for sure, reminded me of Remy the rat’s ratatouille 😊 and want to try the zucchini steaks too!
I made these and took the slathering of the sauce too far. However they are amazing!! WE had to eat ours with a fork on a plate!! A bit messy, butI love sauce. Will be our new favorite. I also used two slices of thin turkey pepperoni in place of the salami. Thank you for all the amazing recipes @hunger happens!
Hi Josephine, glad you ended up liking the stacks! Thanks for trying out my recipes!
this is to become a favorite for my palette!
Hello!
I’m glad you liked!
This is a fantastic recipe! Simple ingredients, simple instructions and easy to make substitutions So delicious. I make them vegetarian so use sliced carrots instead of salami or pepperoni. (Only downside – i didnt realize the calorie count was so high!. Im still not sure how each stack can be 117 calories but i ease up on the cheese).
Hi Liz, thanks for sharing you feedback on the recipe – love the carrot substitute!
these are yummy and easy!
These were absolutely delicious! Mine came out a little juicy, but it may have been the marinara I used (Pomi in a box which is my “go to” when I don’t have time to make my own). Even though we couldn’t pick them up, we scooped them into a bowl, cut up and ate with a spoon. The only change I made was adding some Perfect Pinch Italian seasoning instead of Chile pepper flakes because of hubby. The “sauce” they made was so delicious I might make another batch VERY soon to toss with a roasted spaghetti squash. Thanks for the recipe!
So easy to make and so tasty. I didn’t use meat, but still delicious. Thanks
Hi Bails, glad you liked the recipe! Thanks for trying them!
Is it best make zucchini pizza stacks the same day. If I cook them day before will they get soggy.
Thanks
Carmella
Easy and delicious! Highly recommend. Thank you!
Hi Tracey, Thanks so much for the kind message!
when you say ‘shredded mozzarella’, is that grated processed or balls of mozzarella pulled apart? thank you