Turn zucchini into a lower-carb version of pizza with this easy recipe. Using the hasselback technique creates a fun and unique way to stuff zucchini with all the goodness of classic pizza--pepperoni, sauce and melty cheese. Source: EatingWell.com, April 2017

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Spread sauce in an 8-inch-square baking dish. Make crosswise cuts every 1/4 inch along each zucchini, slicing almost to the bottom but not all the way through. Carefully transfer the zucchini to the baking dish. Fill the cuts alternately with pepperoni and mozzarella. (Some cuts may not be filled.) Sprinkle with salt and pepper.

  • Bake the zucchini until tender, 25 to 30 minutes. Drizzle with oil and top with oregano. Serve with the sauce.

Nutrition Facts

135 calories; 9.5 g total fat; 3.1 g saturated fat; 17 mg cholesterol; 392 mg sodium. 352 mg potassium; 6.2 g carbohydrates; 1.3 g fiber; 4 g sugar; 6.8 g protein; 395 IU vitamin a iu; 24 mg vitamin c; 30 mcg folate; 146 mg calcium; 1 mg iron; 28 mg magnesium;

Reviews (2)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
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Rating: 5 stars
Next time I'm going to try it with black olives and mushrooms. Read More
Rating: 5 stars
Love this idea for using up summer zucchini. A vegetable recipe my kids will actually eat! Read More