I used to think pizza was off-limits when I was trying to eat healthier. Then I discovered you could make it with zucchini instead of dough, and everything changed.
My kids were suspicious at first—they gave me those looks when I told them we were having “pizza” for dinner. But once they tried these stacked rounds of zucchini topped with sauce and cheese, they were asking for seconds. The best part is you get all the flavors you love about pizza without feeling heavy afterward.
Why You’ll Love These Zucchini Pizza Stacks
- Low-carb alternative – These zucchini pizza stacks give you all the pizza flavors you crave without the heavy carbs, making them perfect for keto or anyone watching their carb intake.
- Quick and easy – Ready in just 30-37 minutes with minimal prep work – just slice, stack, and bake for a satisfying dinner that’s faster than ordering takeout.
- Simple ingredients – You probably already have most of these pantry staples at home, and the ingredient list is refreshingly short and straightforward.
- Healthy comfort food – You get to enjoy cheesy, saucy pizza goodness while sneaking in extra vegetables, making it a win-win for both taste and nutrition.
- Customizable toppings – Add your favorite pizza toppings like pepperoni or salami, or keep them simple with just cheese and sauce – they’re flexible enough to please everyone at the table.
What Kind of Zucchini Should I Use?
For pizza stacks, you’ll want to pick zucchini that are firm and not too large – medium-sized ones work best since they’re easier to slice into even rounds. Avoid zucchini that feel soft or have wrinkled skin, as these tend to release more water during cooking and can make your stacks soggy. Look for zucchini that are about 6-8 inches long and feel heavy for their size. If you can only find really large zucchini, that’s fine too, but you might want to scoop out some of the seeds from the center since bigger zucchini tend to be more watery and the seeds can add extra moisture to your dish.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps – here’s what you can change up:
- Zucchini: Yellow squash or eggplant work great as alternatives. If using eggplant, salt the slices and let them sit for 30 minutes, then pat dry to remove bitterness before cooking.
- Marinara sauce: Any pizza sauce, pasta sauce, or even pesto will work here. You could also use crushed tomatoes with a pinch of Italian seasoning if that’s what you have on hand.
- Salami or pepperoni: Try turkey pepperoni for a lighter option, or go with cooked ground Italian sausage, ham, or even grilled chicken. For a veggie version, skip the meat entirely or add sliced mushrooms or bell peppers.
- Mozzarella cheese: Provolone, Italian blend, or even sharp cheddar will melt nicely. For a lighter option, try part-skim mozzarella or a mix of mozzarella and parmesan.
- Oregano and chili flakes: Italian seasoning works as a substitute for oregano, and if you don’t like heat, just skip the chili flakes or use a tiny pinch of paprika for color without the spice.
Watch Out for These Mistakes While Cooking
The biggest mistake when making zucchini pizza stacks is skipping the step to remove excess moisture from the zucchini slices, which will leave you with watery, soggy stacks instead of crispy ones – always salt your zucchini rounds and let them sit for 15-20 minutes, then pat them completely dry with paper towels.
Another common error is slicing the zucchini too thick, so aim for about 1/4-inch rounds to ensure they cook through properly and hold their shape.
Don’t overload each stack with sauce and cheese, as this will cause them to fall apart and create a messy dish – a light layer of each ingredient works much better.
Finally, make sure to preheat your oven properly and use a wire rack on your baking sheet if possible, which helps air circulate around the stacks and prevents the bottoms from getting soggy.
What to Serve With Zucchini Pizza Stacks?
These zucchini pizza stacks are pretty filling on their own, but I love serving them with a simple Caesar salad or mixed greens to balance out all that cheesy goodness. A side of garlic bread or breadsticks is perfect if you want something more substantial to round out the meal. Since the stacks have that pizza flavor going on, they pair really well with other Italian-inspired sides like roasted vegetables or a caprese salad with fresh basil and tomatoes. You could also serve them as an appetizer alongside other finger foods for a fun party spread.
Storage Instructions
Refrigerate: These zucchini pizza stacks are best enjoyed fresh, but you can store leftovers in the fridge for up to 3 days in an airtight container. Just keep in mind that the zucchini will release some moisture over time, so they won’t be quite as crispy as when first made.
Make Ahead: You can prep these stacks a few hours ahead by assembling them on your baking sheet and covering with plastic wrap in the fridge. Just bake them when you’re ready to eat. I wouldn’t recommend assembling them too far in advance though, as the zucchini will start to get watery.
Warm Up: To enjoy leftover stacks, pop them back in the oven at 375°F for about 5-8 minutes to crisp them up again. The microwave works too, but you’ll lose that nice crispy texture that makes these so good.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-22 minutes |
| Total Time | 30-37 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 850-950
- Protein: 60-70 g
- Fat: 50-58 g
- Carbohydrates: 30-36 g
Ingredients
For the zucchini stacks:
- 2 large zucchini, sliced into thin rounds
- 1 cup marinara sauce
- 5 oz sliced salami or pepperoni (optional)
- 16 oz shredded mozzarella cheese
For garnishing:
- Dried oregano
- Crushed red pepper flakes
Step 1: Prepare the Oven and Muffin Pan
Preheat your oven to 400°F (200°C) to allow it to heat evenly throughout.
Meanwhile, spray a standard-sized muffin pan with olive oil to prevent the stacks from sticking during baking.
Step 2: Assemble the Zucchini Pizza Stacks
- 2 large zucchini, sliced into thin rounds
- 1 cup marinara sauce
- 5 oz sliced salami or pepperoni (optional)
- 16 oz shredded mozzarella cheese
- dried oregano
- crushed red pepper flakes
In each greased muffin pan slot, begin by placing a layer of zucchini rounds.
Spread about 1 teaspoon of marinara sauce over the zucchini, then add a slice of salami or pepperoni if using.
Add a layer of shredded mozzarella cheese on top.
Repeat this process two more times, making three layers in total, with sauce and cheese on each layer.
If desired, add extra salami or swap in some sliced turkey between layers for variety.
Sprinkle the tops of each stack with dried oregano and crushed red pepper flakes for extra flavor before baking.
Don’t worry if the stacks look tall; they’ll shrink as they cook.
I like to be generous with the cheese for a truly gooey, pizza-like result.
Step 3: Bake and Remove the Stacks
Place the muffin pan in the preheated oven and bake for 20-22 minutes, or until the tops of the mozzarella cheese appear golden brown and bubbling.
Once done, remove the muffin pan from the oven.
Use a fork to carefully lift each zucchini pizza stack out of the pan immediately.
Serve warm and enjoy!
30-Minute Zucchini Pizza Stacks
Ingredients
For the zucchini stacks:
- 2 large zucchini, sliced into thin rounds
- 1 cup marinara sauce
- 5 oz sliced salami or pepperoni (optional)
- 16 oz shredded mozzarella cheese
For garnishing:
- dried oregano
- crushed red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C) to allow it to heat evenly throughout. Meanwhile, spray a standard-sized muffin pan with olive oil to prevent the stacks from sticking during baking.
- In each greased muffin pan slot, begin by placing a layer of zucchini rounds. Spread about 1 teaspoon of marinara sauce over the zucchini, then add a slice of salami or pepperoni if using. Add a layer of shredded mozzarella cheese on top. Repeat this process two more times, making three layers in total, with sauce and cheese on each layer. If desired, add extra salami or swap in some sliced turkey between layers for variety. Sprinkle the tops of each stack with dried oregano and crushed red pepper flakes for extra flavor before baking. Don’t worry if the stacks look tall; they’ll shrink as they cook. I like to be generous with the cheese for a truly gooey, pizza-like result.
- Place the muffin pan in the preheated oven and bake for 20-22 minutes, or until the tops of the mozzarella cheese appear golden brown and bubbling. Once done, remove the muffin pan from the oven. Use a fork to carefully lift each zucchini pizza stack out of the pan immediately. Serve warm and enjoy!
