These little Zucchini Mushroom Pepperoni Mini Pizza Appetizers are so flavorful. Delicious appetizers are always crowd-pleasing food. Guest really appreciate the thoughtfulness of catering to their hunger even before the main course arrives.
I personally love appetizers, especially very tasty ones like these ones. They are so hearty, healthy, and filling. The addition of an amazingly flavorful blend of Portabella mushrooms, vegetables, and herbs adds so much flavor to the homemade pizza sauce. They are absolutely delicious served warm! Enjoy! 🙂
Table of Contents
📋 Recipe Ingredients
- BLENDABELLA Rustic Tuscan (A Blend of Diced Portabella Mushrooms, Vegetables and Herbs)
- Homegrown zucchinis
- Oganic tomato sauce
- Sea salt
- Garlic powder
- Organic Italian seasoning
- Mozzarella cheese
- Mini pepperoni slices
🔪 Recipe Instructions
Rinse and slice zucchini into 35 slices approximately ¼“ [¾ cm] thick and 2.5” [6cm] in diameter. Set aside until ready for use.
Pizza Sauce Instructions
Combine tomato sauce, sea salt, garlic powder, and Italian seasoning in a small bowl (this makes homemade pizza sauce).
Stir in a can of BLENDABELLA Rustic Tuscan (A Blend of Diced Portabella Mushrooms, Vegetables and Herbs).
Assembling Instructions
Preheat oven to 350 F (180 C). Layout zucchini slices onto 18 x 26 baking sheet lined with parchment paper.
Top each zucchini slice with a rounded tablespoon of BLENDABELLA Rustic Tuscan pizza sauce.
Sprinkle some shredded mozzarella cheese, and then top it with 2 to 3 slices of mini pepperoni slices.
Bake Zucchini Mushroom Pepperoni Mini Pizza Appetizers for 15 to 20 minutes at 350 F (180 C).
Remove from the oven, let them cool for 5 minutes and serve.
🍽 Plating
We enjoyed it with Instant Pot Garlic Parmesan Ranch Potatoes.
Another way of preparing these absolute delicious appetizers is to use English muffins instead of sliced zucchinis.
I can’t describe how tasty they turned out as well! Reheats perfectly, and great for school or work lunch boxes.
They also taste amazing when cold and no reheating necessary. Give it try for yourself, and you will be making it over and over again!
Baked zucchini is flavorless, but it's amazing how it can be turned into a scrumptious, and such a flavorful recipe by adding any of your favorite topping or sauce.
If you make this Zucchini Mushroom Pepperoni Mini Pizza Appetizers, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
Recipe Card
Zucchini Mushroom Pepperoni Mini Pizza Appetizers
Ingredients
Zucchini Mushroom Pepperoni Mini Pizza Appetizers Ingredients
- 1 can (12 oz. 340 g) – BLENDABELLA Rustic Tuscan (A Blend of Diced Portabella Mushrooms, Vegetables and Herbs)
- 2 large homegrown zucchinis
- ½ can (8 oz. or 212 g) – organic tomato sauce
- ½ tsp. – sea salt
- ½ tsp. – garlic powder
- 1 tsp. – organic Italian seasoning
- 8 oz. (227 g) – mozzarella cheese
- Mini pepperoni slices
Instructions
How to Make Zucchini Mushroom Pepperoni Mini Pizza Appetizers
- Rinse and slice zucchini into 35 slices approximately ¼“ [¾ cm] thick and 2.5” [6cm] in diameter. Set aside until ready for use.
- BLENDABELLA Rustic Tuscan Pizza Sauce Instructions:
- Combine tomato sauce, sea salt, garlic powder, and Italian seasoning in a small bowl (this makes homemade pizza sauce).
- Stir in a can of BLENDABELLA Rustic Tuscan (A Blend of Diced Portabella Mushrooms, Vegetables and Herbs).
- Assembling Instructions:
Assembling Zucchini Mushroom Pepperoni Mini Pizza Appetizers
- Preheat oven to 350 F (180 C). Layout zucchini slices onto 16 x 22 baking sheet lined with parchment paper.
- Top each zucchini slice with a rounded table spoon of BLENDABELLA Rustic Tuscan pizza sauce.
- Sprinkle some shredded mozzarella cheese and then top it with 2 to 3 slices of mini pepperonis.
Baking Instructions
- Bake Zucchini Mushroom Pepperoni Mini Pizza Appetizers for 15 to 20 minutes at 350 F (180 C). Remove from the oven, let them cool for 5 minutes and serve. We enjoyed it with Instant Pot Ranch Potatoes.
- Another way of preparing these absolute delicious appetizers is to use English muffins instead of sliced zucchinis. I can’t describe how tasty they turned out. Reheats perfectly, and great for school or work lunch boxes.
- They also taste amazing when cold, and no reheating necessary. Kids love them both ways. Give it try for yourself, and you will be making it over and over again!
Notes
- You can purchase BLENDABELLA online. Very flavorful with clean ingredients of Portabella mushrooms, vegetable, and herbs. Also, give their Zesty Mexican and Coconut Thai blend a try.
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- Chicken Alfredo Pizza
Check out more amazing appetizers.
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. This post may contain affiliate links which won't change your price but will share some commission.)
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Karly says
Yum! My kids will love this!
Valya of Valya's Taste of Home says
I’m glad they do, we love it as well!
Oksana Barbin says
Made this without the Blendabella (don't know where to find it) and it was still very good. Thank you for the recipe!
Valya of Valya's Taste of Home says
BLEBDABELLA takes these appetizers to the whole new level. You should give it a try. You can order BLENDABELLA mushroom blend on line (I have a direct link to their website in the post). You can use BLENDABELLA in many different recipes. Oh, so good! I cannot get enough of it. 😀