Hasselback Zucchini Pepperoni Pizza
Ingredients:
- 4 Zucchini 6-7 inches each
- 1 tbsp Olive Oil
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
- 3 oz Pepperoni 40 slices
- 1 c Pizza Sauce
- 1 c Mozzarella Cheese shredded
- .25 c Parmesan Cheese grated
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
Instructions:
- Preheat oven to 375°
- Slice the ends off of the zucchini.
- Being very careful not to cut all the way through, make slits in the zucchini, slicing about 3/4 of the way down.
- Drizzle a little olive oil over the top of each one and sprinkle with a pinch of sea salt and black pepper.
- Put a slice of pepperoni in eat slit.
- Spoon 2 tbsp of sauce over top of each zucchini.
- Sprinkle 1/4 cup of mozzarella cheese over top of each zucchini.
- Place the Hasselback zucchini in a casserole dish and bake for 35 minutes.
- Top each one with Parmesan cheese, oregano, and basil. Bake for an additional 5-10 minutes.
- Use the remaining sauce for dipping.
Nutrition
Calories: 294kcal | Carbohydrates: 10g | Protein: 16g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 1568mg | Potassium: 794mg | Fiber: 3g | Sugar: 7g | Vitamin A: 895IU | Vitamin C: 39.4mg | Calcium: 267mg | Iron: 2.1mg
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