Ingredients
Scale
- 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
Nutrition
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
Directions
- 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.