Ingredients

The following ingredients have 4 Servings
  • 4 zucchini
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon crushed rosemary
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried oregano
  • 1 cup marinara
  • 1 cup shredded mozzarella
  • 1/2 cup shredded provolone
  • 1/3 cup mini pepperoni
  • 1/4 cup sliced black olives
  • chopped fresh basil for garnish

Instruction

  • Preheat oven to 375 degrees.  Line a baking sheet with parchment paper for easy clean up.
  • Slice the zucchini in half lengthwise.  Using a small spoon scoop out the seeds and a little bit of the flesh leaving about 1/4 – 1/2 inch flesh on the zucchini. Place the prepared zucchini scooped out side up on the prepared baking sheet.
  • Heat oil over medium heat.  Add the onion and cook until soft; approximately 5 minutes.  Reduce heat to low.  Add minced garlic, rosemary, thyme and oregano; cooking for 1 minute stirring constantly.
  • Remove the pan from the heat and let it cool for a few minutes.  Stir in marinara, 3/4 cup mozzarella and 1/4 cup provolone. Scoop the sauce/cheese mixture into the zucchini. Sprinkle with remaining cheese, top with mini pepperoni, and sliced black olives.
  • Bake in a preheated oven for about 15 -20 minutes or until the cheese is melted and lightly browned. Garnish with chopped fresh parsley and serve promptly.