Zucchini Pizzettes

Zucchini pizzettes are a tasty and light appetizer, perfect for an aperitif or a buffet. Here is the recipe to prepare these delicious pizzettes with an Italian touch.

Ingredients

• 2 medium zucchini
• 200 g cherry tomatoes
• 150 g mozzarella (or buffalo mozzarella if you prefer)
• 50 g grated Parmesan
• Oregano to taste
• Salt and pepper to taste
• Extra virgin olive oil
• Fresh basil leaves for garnish

Preparation

1. Wash the zucchini and cut them into slices about 5 mm thick.
2. Arrange the zucchini slices on a baking tray lined with parchment paper, leaving a little space between each one.
3. Lightly salt them and bake in a preheated oven at 200 °C for about 10-15 minutes, until they start to become tender without browning too much.
4. Meanwhile, wash the cherry tomatoes and cut them in half or quarters depending on their size.
5. Cut the mozzarella into small cubes and let it drain to remove excess liquid.
6. Remove the zucchini from the oven and prepare the pizzettes: on each zucchini slice, place some pieces of mozzarella and some pieces of cherry tomato.
7. Sprinkle with a pinch of oregano, add a drizzle of oil and a dusting of Parmesan.
8. Put the pizzettes back in the oven and bake for another 5-7 minutes or until the mozzarella is well melted.
9. Remove the pizzettes from the oven and let them cool slightly. Before serving, garnish with fresh basil leaves and a grind of black pepper.

Trivia

Pumpkin and its summer variant, zucchini, are very versatile in the kitchen and are often used in Italy to create light but flavorful dishes. These pizzettes are a healthier and quicker variation compared to traditional pizzettes with bread or pizza dough, but no less tasty. Plus, by omitting the Parmesan and choosing a vegan mozzarella, they can be easily adapted for a vegetarian or vegan diet.