Slice the zucchini into evenly sized rounds about 1/4 inch thick for consistent cooking.

Pat the zucchini dry with paper towels to remove excess moisture.

Arrange the slices in a single layer on the prepared baking sheet.

Brush both sides lightly with olive oil so the edges roast instead of steaming.

Sprinkle the zucchini with sea salt, black pepper, and Italian seasoning.

Bake the zucchini rounds for about 6 minutes until they begin to soften slightly.

Remove the tray from the oven and carefully spoon a small amount of marinara sauce onto each slice.

Top every zucchini round with shredded mozzarella cheese and a mini turkey pepperoni slice.

Sprinkle Parmesan cheese evenly over the tops for extra flavor and browning.

Return the tray to the oven and bake until the cheese is melted, bubbly, and lightly golden around the edges.

Turn on the broiler for 1 to 2 minutes if you want crispier cheese and browned pepperoni.

Remove from the oven and let the bites cool slightly so the cheese sets.

Finish with chopped basil and red chili flakes before serving warm.