Hasselback Zucchini Pepperoni Pizza

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 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.