I can usually eat three to four of these as a whole meal, or sometimes as a snack or side to a bigger dish. The great trick is the use of chopsticks as a guide to not cut straight through the zucchini. After filling the slices with pepperoni and mozzarella, you sprinkle with freshly shredded Parmesan cheese. Bake in the oven and served with warm marinara sauce.
Low-carb pizza-stuffed zucchini
4
15 minutes
20 minutes
35 minutes
4 medium zucchini
1 tablespoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
20-30 slices pepperoni
8 slices mozzarella, cut into quarters
1 cup freshly shredded Parmesan cheese
1 cup marinara sauce (warmed for serving)
Preheat oven to 375 degrees Fahrenheit.
Cut the ends of the zucchini. Insert one chopstick into the zucchini lengthwise. Using the chopstick as guide to keep you from cutting all the way through, make slices along the zucchini about ¼ inch thick. Remove the chopstick.
Mix Italian seasoning, onion powder, garlic powder, salt and pepper. Sprinkle evenly over zucchini, making sure to get in between the slices.
Place a piece of pepperoni and a piece of mozzarella in between each slice.
Carefully place on a baking sheet lined with parchment, then sprinkle half the Parmesan cheese on top.
Bake in oven for 15 to 20 minutes, depending on size of zucchini.
Remove from oven and sprinkle the remaining Parmesan. Serve with warm marinara sauce for dipping.
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