4 medium zucchini, about 6–7 inches
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
Saturated Fat: 7.6g