Zucchini Mushroom Pepperoni Mini Pizza Appetizers

This recipe is sponsored by BLENDABELLA. All opinions are my own.

These little hot zucchini pizza-looking appetizers are so flavorful. Delicious appetizers are always a 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. Addition of amazingly flavorful blend of Portabella mushrooms, vegetables and herbs add so much flavor to the homemade pizza sauce. They are absolutely delicious served warm! Enjoy! 🙂

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:

Rinse and slice zucchini into 35 slices approximately ¼“ [3/4 cm] thick and 2.5” [6cm] in diameter. Set aside until ready for use.

BLENDABELLA Rustic Tuscan Pizza Sauce Instructions:

1. Combine tomato sauce, sea salt, garlic powder, and Italian seasoning in a small bowl (this makes homemade pizza sauce).

2. Stir in a can of BLENDABELLA Rustic Tuscan (A Blend of Diced Portabella Mushrooms, Vegetables and Herbs).

Assembling Instructions:

1. Preheat oven to 350 F (180 C). Layout zucchini slices onto 18 x 26 baking sheet lined with parchment paper.

2. Top each zucchini slice with a rounded tablespoon of BLENDABELLA Rustic Tuscan pizza sauce.

3. Sprinkle some shredded mozzarella cheese, and then top it with 2 to 3 slices of mini pepperoni slices.

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 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!

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. Truly amazing product! If my picky eaters loved it, you will love it too!

Follow this amazing BLENDABELLA product on social media: Facebook, Twitter, Instagram, and Pinterest!

If you make this Zucchini Mushroom Pepperoni Mini Pizza Appetizers please share a picture with me on Facebook, Instagram, Twitter, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?

Baked zucchini is flavorless, but it’s amazing how it can be turned into a scrumptious, and such a flavorful recipe by adding BLENDABELLA Rustic Tuscan (A Blend of Diced Portabella Mushrooms, Vegetables and Herbs)! Visit their website at http://blendabella.com to learn more about their product.

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Zucchini Mushroom Pepperoni Mini Pizza Appetizers

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

These little hot zucchini pizza-looking appetizers are so flavorful. Delicious appetizers are always a crowd-pleasing food. Guest really appreciate the thoughtfulness of catering to their hunger even before the main course arrives. They are absolutely delicious served warm! Enjoy! 

Author: Valya of Valya's Taste of Home

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

1. Rinse and slice zucchini into 35 slices approximately ¼“ [3/4 cm] thick and 2.5” [6cm] in diameter. Set aside until ready for use.
2. BLENDABELLA Rustic Tuscan Pizza Sauce Instructions:
3. Combine tomato sauce, sea salt, garlic powder, and Italian seasoning in a small bowl (this makes homemade pizza sauce).
4. Stir in a can of BLENDABELLA Rustic Tuscan (A Blend of Diced Portabella Mushrooms, Vegetables and Herbs).
5. Assembling Instructions:
6. Preheat oven to 350 F (180 C). Layout zucchini slices onto 16 x 22 baking sheet lined with parchment paper.
7. Top each zucchini slice with a rounded table spoon of BLENDABELLA Rustic Tuscan pizza sauce.
8. Sprinkle some shredded mozzarella cheese and then top it with 2 to 3 slices of mini pepperonis.
9. Baking Instructions:
10. 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.
11. 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!

Recipe 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. Truly amazing product! If my picky eaters loved it, you will love it too!

Looking for more appetizers? Give these a try:

TACO BITES APPETIZERS
CHICKEN BACON ALFREDO CANAPÉS APPETIZERS
CARROT CHEESE SPREAD WITH SMOKED SALMON APPETIZER
PINECONE CHEESE SPREAD APPETIZER
CUCUMBER BITES APPETIZERS

Check out more amazing Appetizers HERE.

Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)

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