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A perfect appetizer with a small ingredient list, perfect for spring and summer when the zucchini squash is plentiful. Add a salad and make it a meal!

Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

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  • Combine melted butter and garlic in a small bowl. Brush zucchini rounds with garlic butter and place on the prepared baking sheet. Reserve extra garlic butter.

  • Bake in the preheated oven for 10 minutes. Turn, brush with additional garlic butter, and bake another 10 minutes. Remove from the oven.

  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.

  • Top each zucchini round with a small spoonful of pizza sauce, a generous helping of cooked sausage, and a hearty sprinkle of mozzarella cheese. Bake until cheese is melted and toppings are warm, about 5 minutes.

Cook's Note:

Italian blend cheese may be substituted for mozzarella, if preferred.

Nutrition Facts

274 calories; protein 9.1g; carbohydrates 4.8g; fat 24.5g; cholesterol 62.5mg; sodium 544.6mg. Full Nutrition
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