5 from 3 votes
Stuffed Zucchini Hasselback Pepperoni Pizza Style
Zucchini cut Hasselback style with simple accordian cuts are stuffed with turkey pepperoni and mozzarella cheese for a healthier take on pizza that everyone loves.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course:
Salad, Appetizer, Lunch, Dinner, Others
Cuisine:
American, Vegetarian
Ingredients
- 4 zucchini ends trimmed, medium or yellow squash
- 6 ounces mozzarella cheese , cut into 32 slices
- 64 lices turkey pepperoni
- 1 teaspoon Italian seasoning
- ¼ cup Parmesan Cheese grated
- 1 cup marinara sauce for serving, prepared
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place a pair of chopsticks on either side of the zucchini and use a sharp knife to make 16 evenly spaced slits along the length of the zucchini. Your knife should hit the chopsticks before they slice all the way through.
- Place the zucchini on the prepared baking sheet and bake until softened, about 15 to 20 minutes. Take out of the oven and let cool slightly, but keep the oven on.
- When the zucchini are cool enough to handle, stuff the slits with the mozzarella and pepperoni, alternating them as you go. Sprinkle each zucchini with ¼ teaspoon of the Italian seasoning and 1 tablespoon of the Parmesan cheese. Pop back into the oven and bake until the cheese is melted and the pepperoni is crispy, about 8 minutes more.
- Meanwhile, warm the marinara on the stovetop or in the microwave. Serve the zucchini drizzled with the marinara or serve as a dipping sauce.
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