Hasselback Zucchini Pepperoni Pizza



4 medium zucchini, about 6–7 inches

olive oil

sea salt and black pepper

40 slices pepperoni, halved

1 cup Paleo Pizza Sauce

1 cup mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

1 tsp dried oregano

1 tsp dried basil


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.


Serving Size: 1 Hasselback Zucchini
Calories: 292
Sugar: 5.4g
Sodium: 569mg
Fat: 19g
Saturated Fat: 7.6g
Carbohydrates: 14.5g
Fiber: 2.1g
Protein: 15.4g