Looking for a crowd-pleasing party snack or appetizer? These Fried Zucchini Pizza Bites are irresistible: thin zucchini rounds coated in crisp breadcrumbs, topped with tangy tomato passata and bubbling mozzarella. Fun, flavorful, and perfect for sharing.
These zucchini pizza bites are an easy, delicious appetizer that guests always enjoy. They combine fresh zucchini with a crunchy breadcrumb coating and are finished with rich tomato and melted mozzarella for a satisfying bite-sized treat.
They’re vegetarian and versatile: try different cheeses or charcuterie on top, or prepare them ahead of time and bake just before serving so they’re hot and gooey when your guests arrive.
Ingredients you need
Simple pantry staples make this recipe straightforward. You’ll need: zucchini, breadcrumbs (panko works well), eggs, plain flour, crushed strained tomatoes (passata), mozzarella, oregano and olive oil. Season with salt and pepper to taste.
How to make Fried Zucchini Pizza Bites – step by step
Start by slicing the zucchini into rounds about 1/4 inch thick.
Set up three shallow dishes: flour, beaten eggs, and breadcrumbs. Dredge each zucchini slice first in flour, then in the egg, and finally in the breadcrumbs until fully coated.
Shallow fry the breaded zucchini in olive oil over medium heat until golden and crisp on both sides, then drain briefly on paper towel.
Arrange the fried rounds on a lined baking tray. Spoon a small amount of tomato passata onto each slice, then top with a piece of mozzarella.
Bake at 425°F (220°C) for about 12–15 minutes, or until the mozzarella is melted and bubbling. Serve warm.
Top tips and recipe FAQs
- Breading: Use a fork to dip the zucchini into the egg and breadcrumbs to keep your hands cleaner.
- Toppings: Swap or add cheeses like gorgonzola, or top with thin slices of salami or prosciutto for a different flavor profile.
Yes. Skip the flour and breadcrumb coating and simply top zucchini slices with tomato and cheese, then bake.
You can bake breaded zucchini slices. Lightly spray with oil and bake, turning halfway through, until both sides are crisp before adding the toppings.
Eggplant (aubergine) is a great alternative to zucchini and works the same way.
Leftovers keep in the refrigerator for 1–2 days but are best eaten fresh and warm.
More Italian appetizers you might like
- Bruschetta al Pomodoro
- Easy Marinated Olives – 5 min recipe
- Creamy White Bean Dip
- Sausage Stuffed Olives
- Rosemary Focaccia Bread
If you try these Zucchini Pizza Bites or another recipe from the site, please share how they turned out in the comments — feedback is always welcome.
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Fried zucchini pizza bites
By Emily
Ingredients
- 2 zucchini
- 1.5 cup breadcrumbs (130g)
- 2 eggs, whisked
- 2/3 cup crushed strained tomatoes (passata), 150g
- 3 heaped tbsp plain flour
- 1 cup mozzarella (125g)
- 1 tsp oregano
- Salt and pepper, to season
- Olive oil, for frying
Instructions
- Preheat the oven to 425°F (220°C).
- Arrange the flour, breadcrumbs and eggs in separate dishes and add a pinch of salt to each.
- Slice the zucchini into 1/4 inch rounds. Toss each slice in flour, shake off excess, dip in egg, then roll in breadcrumbs until coated.
- Pour about 1/4 inch of olive oil into a frying pan over medium heat. Fry the zucchini in batches until golden on both sides. Drain on kitchen paper.
- Mix oregano, tomatoes, and a pinch of salt and pepper. Place zucchini on a lined baking tray and top each slice with tomato and mozzarella.
- Bake for about 15 minutes until the mozzarella is melted and bubbly. Serve warm.
Notes
- Breading: Use a fork to dip the zucchini in egg and breadcrumbs to reduce mess.
- Toppings: Try different cheeses or add salami for variety.
- Leftovers: Store in the fridge for 1–2 days; best served fresh.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless stated otherwise.
- For canned or jarred tomatoes I prefer brands known for good flavour.
- Vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 12 g |
Protein: 5 g |
Fat: 4 g
Nutrition information is automatically calculated and should be used as an approximation.
This post was first published on April 11, 2017 and has been updated since.