Ingredients

The following ingredients have 4 Servings
  • 4 medium zucchini, about 6-7 inches
  • olive oil
  • sea salt and black pepper
  • 40 slices pepperoni, halved
  • 1 cup Paleo Pizza Sauce (Get the recipe here)
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1 tsp dried oregano
  • 1 tsp dried basil (I use this brand)

Instruction

  • 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.