Ingredients
The following ingredients have 5 Servings
- 3 medium zucchini
- about 20-30 thin slices of nitrate-free pepperoni, or more
- 8 slices high quality, fresh mozzarella, or more, cut into eighths (we want them the same size as the zuchinni)
- 1/2 tsp Italian seasoning
- 2 Tbsp freshly grated Parmesan
- 1/4 cup fresh tomato sauce, or marinara sauce, for dipping (optional)
Instruction
- Preheat oven to 400 degrees f.
- Slice off both ends of zucchini and discard.
- On a cutting board, line up chopsticks on both sides of zucchini, then carefully make 1/4” slices, making sure your knife hits the chopsticks and doesn't go all the way through the zuchinni.
- Place zucchini on a rimmed baking sheet and bake until it softens, for about 10 minutes.
- Let it cool for 5 minutes, then, stuff the zucchini, alternating with pepperoni and mozzarella.
- Sprinkle with Italian seasoning and Parmesan. Bake for 10 minutes more, until cheese is melty and pepperoni is crispy.
- Serve warm, with marinara sauce and enjoy!
