Zucchini Pizzettes

Zucchini pizzettes are a tasty and light appetizer, perfect for an aperitif or a buffet. Here is the recipe to prepare these delicious pizzettes with an Italian twist.

Ingredients

• 2 medium zucchinis
• 200 g cherry tomatoes
• 150 g mozzarella (or buffalo mozzarella if you prefer)
• 50 g grated Parmesan cheese
• Oregano to taste
• Salt and pepper to taste
• Extra virgin olive oil
• Fresh basil leaves for garnish

Preparation

1. Wash the zucchinis and cut them into rounds about 5 mm thick.
2. Arrange the zucchini rounds on a baking tray lined with parchment paper, leaving a bit of space between each one.
3. Lightly salt them and bake in a preheated oven at 200 °C for about 10-15 minutes, until they start to soften without browning too much.
4. In the meantime, wash the cherry tomatoes and cut them in half or into quarters depending on their size.
5. Cut the mozzarella into small cubes and let it drain to remove excess liquid.
6. Take the zucchinis out of the oven and prepare the pizzettes: on each zucchini round, place a few pieces of mozzarella and tomato.
7. Sprinkle with a pinch of oregano, add a drizzle of olive oil, and a sprinkle of Parmesan.
8. Put the pizzettes back in the oven and bake for another 5-7 minutes or until the mozzarella has melted nicely.
9. Take the pizzettes out of the oven and let them cool down slightly. Before serving, garnish with fresh basil leaves and a grind of black pepper.

Curiosity

The pumpkin and its summer variant, the zucchini, are very versatile in the kitchen and are often used in Italy to create light but tasty dishes. These pizzettes are a healthier and quicker variation compared to traditional ones with bread or pizza dough, yet just as delicious. Moreover, by omitting the Parmesan and choosing vegan mozzarella, they can be easily adapted for a vegetarian or vegan diet.