Cheesy Hasselback Zucchini Pizzas
User Reviews
4.9
33 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
1 serving
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Calories
153 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Cheesy Hasselback Zucchini Pizzas
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Skip the crust and grab a zucchini! These Cheesy Hasselback Zucchini Pizzas are guaranteed to impress and SO easy to make!I've included the measurements per zucchini. Double, triple, or quadruple the recipe as needed and make as much or as few as you'd like! They're a great party appetizer or a fun main course on pizza night.
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Ingredients
- 1 zucchini squash
- 2-3 deli slices of mozzarella cheese (see notes)
- 12-14 slices pepperoni (turkey or regular)
- 1/8-1/4 tsp crushed red pepper flakes
- parsley to garnish (optional)
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Instructions
- Preheat oven to 425 degrees F.
- Wash and dry your zucchini, then slice off the ends.
- Line up a chopstick on both sides of the squash and slice until you hit the stick.
- Start at one end and keep slicing into discs (without cutting all the way through the squash) until you've reached the other end. Repeat for remaining squash. If you're making extra.
- Slice each zucchini in half for easy-to-stuff portions.
- Line a baking sheet with foil, then arrange your squash on top.
- Next, stuff cheese and pepperoni between each tasty little zucchini disc, alternating each for cheesy pepperoni pizza deliciousness in every bite!
- Season with red pepper flakes and top with another sheet of foil.
- Pinch + fold along the sides to make a foil pouch.
- The foil pouch will not only help the zucchini cook quicker by steaming the squash, but will also keep the cheese melty and prevent it from browning.
- Bake at 425 degrees F for 20 minutes if al-dente zucchini is desired, and 5-10 min longer for softer zucchini.
- Allow to rest/steam covered in foil for an additional 5 minutes ---> this was my perfect idea of al-dente. They were tender yet still firm - no soggy zucchini here! If you find you'd like yours softer, pop it back in the oven for 10 minutes for more tender zucchini. Easy peasy + totally customizable!
Notes
- For this recipe you can use sliced cheese or grated cheese. Both work great, but I find using slices the easiest. I purchased deli-sliced mozzarella and cut each square into quarters. Depending on the size of your zucchini, the amount of cheese and pepperoni may vary just a smidgen.
- Bake times may vary a smidge from oven to oven.
- My zukes actually cook faster in this kitchen than in my last one so... factor in some extra minutes if you need them, but I promise these little nuggets of deliciousness cook pretty darn fast! You could even toss them on the grill using the foil pouch method!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
153kcal
(8%)
Carbohydrates
6g
(2%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
25mg
(8%)
Sodium
442mg
(18%)
Potassium
579mg
(17%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
466IU
(9%)
Vitamin C
35mg
(39%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 442mg | 18% |
| Potassium | 579mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 35mg | 39% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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