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Hasselback Zucchini Pepperoni Pizza
Print Recipe
Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
55
minutes
minutes
Course:
Dinner, Lunch, Main Dish
Servings:
4
people
Calories:
294
kcal
Author:
Cathy Johnson
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:
294
kcal
|
Carbohydrates:
10
g
|
Protein:
16
g
|
Fat:
21
g
|
Saturated Fat:
8
g
|
Cholesterol:
48
mg
|
Sodium:
1568
mg
|
Potassium:
794
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
895
IU
|
Vitamin C:
39.4
mg
|
Calcium:
267
mg
|
Iron:
2.1
mg
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