Ingredients:

  • 3 medium Zucchini (Courgettes), firm and green (approx. 600g total)
  • 1 teaspoon Fine Sea Salt (for draining)
  • 1 tablespoon Extra Virgin Olive Oil
  • ½ teaspoon Garlic Powder
  • ½ cup High-Quality Marinara or Pizza Sauce, low-sugar (120ml)
  • 1 cup Low-Moisture, Part-Skim Mozzarella Cheese, shredded (120g)
  • ¼ cup Freshly Grated Parmesan Cheese (30g)
  • 2 tablespoons Mini Pepperoni Slices (optional)
  • ½ teaspoon Dried Oregano
  • Pinch of Red Pepper Flakes (optional, for heat)
  • 2 tablespoons Fresh Basil, finely chopped (for garnish)

Instructions:

  1. Preheat your oven to a hearty 400°F (200°C/Gas Mark 6). Line two baking sheets with parchment paper.
  2. Trim the ends off the zucchini. Slice the zucchini into thick rounds, about ½ inch (12–15 mm) thick. Crucially, do not slice too thin, or they will collapse.
  3. Lay the zucchini slices flat on a wire rack or on a clean kitchen towel. Sprinkle generously with 1 teaspoon of sea salt. Allow them to sit for 15 minutes to draw out excess moisture.
  4. After 15 minutes, use clean paper towels or the dry end of the tea towel to firmly blot and pat the slices completely dry. Removing this moisture is essential for a crisp result.
  5. In a small bowl, toss the dried zucchini rounds with olive oil and garlic powder. Arrange them in a single layer on the prepared baking sheets.
  6. Place the sheets in the preheated oven. Bake for 8 minutes. This initial bake slightly softens the zucchini and sets the structure before adding the toppings.
  7. Remove the sheets from the oven. Spoon a small amount of marinara sauce onto the centre of each warm zucchini round (use only enough to cover the surface). Sprinkle generously with the shredded mozzarella and Parmesan. Top with mini pepperoni (if using). Dust lightly with dried oregano and red pepper flakes.
  8. Return the sheets to the oven. Bake for another 10–12 minutes, or until the cheese is completely melted, bubbly, and the edges of the zucchini are beginning to turn golden brown.
  9. Carefully remove the bites from the oven. Allow to cool on the tray for 5 minutes (they will firm up slightly). Garnish with fresh basil before serving.