Zucchini pizza bites: all the toppings, none of the crust

Some nights the craving is for the toppings, not the crust. This is the shortcut version: a round of zucchini in place of dough, topped and broiled until it reads unmistakably like pizza.

Zucchini season tends to produce more than any one household can eat, and this is a good use for the overflow. It comes together fast enough to make on a weeknight and simple enough that kids who usually avoid the vegetable tend to eat it without noticing.

One sourcing note on the meat topping: not every pepperoni-style stick is elimination-friendly. Standard versions are usually seasoned with black pepper and chili powder, both excluded on strict AIP. Look for an Italian-herb-seasoned version instead, or use a clean-label salami you trust.

Ingredients

• 1 large zucchini, sliced into 1/4-inch rounds
• About 1/2 cup nomato marinara
• About 1/2 cup meltable dairy-free cheese, or shredded coconut-based cheese alternative
• Italian-herb-seasoned meat sticks, thinly sliced (avoid versions seasoned with black pepper or chili)
• Fresh parsley, chopped, to finish

Method

Heat the oven to 400 F and line a sheet pan with parchment.

Arrange the zucchini rounds in a single layer. Spoon a little marinara onto each, then a small amount of cheese, then a slice or two of the seasoned meat.

Bake 8 to 10 minutes, until the cheese has melted and the zucchini is tender but not falling apart.

Finish with a scatter of fresh parsley and serve warm.

Storage

Refrigerator: 2 to 3 days. Reheat under the broiler for a minute or two to re-crisp the edges rather than microwaving, which turns the zucchini soft.

*Adapted from unboundwellness.com by Michelle Hoover*