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The scoop on this recipe…
So I finally hopped on the “fake pizza” train and took a ride. What do I mean? Well, haven’t you noticed the trend to “pizzify” all sorts of vegetables, especially low carb veggies? Thanks to keto fans, and I can only imagine to the dismay of Napolitan pizza chefs, the definition of pizza extends to include, well, just about anything! Among many options, there’s the cauliflower crust pizza, also pizza stuffed mushrooms, and like I’m about to share, zucchini margherita bites.
Now that I’ve tried this, you can be sure I will experiment with other pizza veggie dishes. So if you share my love for Pizza, or something like it, stay tuned.
The cooking story…
Last night when I made this, I wondered how on earth I was supposed to cook and keep my sanity. It was getting late, my baby was tired but not sleepy enough to go to bed, and I was a hungy, frazzled, fuzzy-brained mess. (Welcome to motherhood, right? To be honest, I could paint this scene to preface any recipe I make. Lately we’ve been riding the struggle bus.)
Then my husband emerged from his office, and I cut him a deal: you take the baby and I make the food. Usually this buys me thirty minutes to cook uninterrupted, barring any poopy diapers. That, of course, is my juristiction.
So after a feverish inventory check, I set my strategy and got to work. Preheat oven. Done. Wash veggies. Slice veggies. Oil cast iron. Slice cheese. Layer. Season. Bake.
Take a deep breath.
Another deep breath.
Mmmmmmm. THIS SMELLS SO GOOD.
And if you are anything like me, the less time it took to make, the fewer dishes left to wash, the better it tastes.
All in all, it took maybe ten minutes to assemble these layered zucchini margarita bites and fiften minutes to roast them.
While they were baking, I took some leftover rice and sauteed it using oil infused with garlic and colorifico. The rice finished just as the timer rang for the zucchinni. I took out those lovely, melty little bites… And there you go! We had our supper.
A few notes…
Now I know that cast iron may not be everyone’s favorite, but for this recipe I highly reccomend using a cast iron pizza pan/circular skillet. While it takes a bit to heat, the baking time is actually shorter in my experience. In addition, my zucchini, pizza, roasted vegetables, and whatever else I’ve baked is evenly cooked, crispy on the outside, and tender on the inside. I’ve also used my circular cast iron on my stove top to make homemade tortillas, and those were a huge success. If you don’t have a cast iron skillet like mine and would like to buy one, I reccomend this cast iron pizza pan from Lodge. This company consistently scores positive reviews for durable, competitively priced cast iron and enameled cast iron.
In regards to the zucchini, choose ones that are evenly shaped as possible from top to bottom. A lighter area on the skin indicates a zucchini that grew with more exposure to the sun. In my experience, these have better flavor. If you prefer the zucchini margarita bites slightly raw, bake for 10-15 minutes. For extremely tender results, try baking for 20 minutes.
Okay! I think that covers it, so let’s get cooking…Behold! My very own recipe for Margarita Zucchini Bites.
Zucchini Margherita Bites
Roasted zucchini and tomato stacks topped with herbs and mozzarella cheese... a delicious appetizer, side, or stand-alone dish.
- 2 Large Zucchinis
- 3 Roma Tomatoes
- 7 Mozzarella cheese Slices OR
- 1 1/2 Cups shredded Mozarella Cheese
- Olive oil
- Salt to taste
- Oregano to taste
- Black pepper to taste
- Step 1 Preheat oven to 230 degrees Celsius, or 450 degrees Fahrenheit.
- Step 2 Wash zucchini and tomatoes. Cut the zucchini into 1/3 inch slices and the tomato into 1/4 inch slices. Cut mozzarella cheese slices into 4 pieces each. Or shred mozzarella block.
- Step 3 Drizzle a little olive oil on your baking sheet or cast iron skillet and spread evenly.
- Step 4 Lay out the zucchini slices. Sprinkle the salt, black pepper and some oregano, and then lay the tomato slices on top. Cover with the Mozarella cheese slices (or shredded cheese) and cherry tomatoes if desired. You can also add another sprinkle of oregano and drizzle of olive oil over everything. For extra pizzaz, add a little freshly shredded Parmesan.
- Step 5 Place in the oven on the middle or top rack and bake for 15-20 minutes.
- Step 6 Remove from the oven once finished. Careful! Resist the urge to pop one in your mouth. Your zucchini margherita bites will be very hot straight out of the oven! Let them cool for 5-10 minutes and enjoy!