Prep the pan: Heat your oven to 400°F (200°C). Lightly oil a standard 12-cup muffin tin or line with silicone liners for easy release.

Grate and drain the zucchini: Use the large holes of a box grater. Toss the grated zucchini with a pinch of salt and let it sit for 5–10 minutes. Squeeze out as much moisture as you can with a clean kitchen towel or paper towels. Dry zucchini = crisp cups.

Make the base mixture: In a bowl, combine zucchini, egg, 3/4 cup mozzarella, Parmesan, almond flour, Italian seasoning, garlic powder, 1/4 teaspoon salt, and a few grinds of black pepper. Mix until it holds together like a soft dough.

Form the cups: Divide the mixture evenly into the muffin tin. Press it up the sides to make a shallow well in each cup. Aim for even thickness so they bake uniformly.

Pre-bake the shells: Bake for 10–12 minutes until set and lightly golden at the edges. This step keeps them sturdy and prevents sogginess.

Add sauce and toppings: Spoon about 2 teaspoons of low-sugar pizza sauce into each cup. Top with the remaining mozzarella, a few pieces of pepperoni, and a sprinkle of red pepper flakes if you like heat.

Bake to finish: Return to the oven for 6–8 minutes, or until the cheese is melted and bubbling. For extra browning, switch to broil for 1–2 minutes at the end. Watch closely.

Rest, then release: Let the cups cool for 5 minutes so they firm up. Run a thin spatula or butter knife around the edges to lift them out. Finish with chopped basil or parsley.

Serve: Enjoy warm with extra sauce for dipping if you like. They’re great as a snack, appetizer, or paired with a simple salad for lunch.