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.
Nutrition per serving may change if servings are adjusted.
½ cup low-sodium marinara sauce
4 small zucchini (6-7 inches each)
16 slices pepperoni (1 ounce)
16 pearl-size or small mozzarella balls (about 2 ounces), thinly sliced
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh oregano
Preheat oven to 425°F.
Spread sauce in an 8-inch-square baking dish. Make crosswise cuts every ¼ 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.
135 calories;10 g fat(3 g sat); 1 g fiber; 6 g carbohydrates; 7 g protein; 30 mcg folate; 17 mg cholesterol; 4 g sugars; 0 g added sugars; 395 IU vitamin A; 24 mg vitamin C; 146 mg calcium; 1 mg iron; 392 mg sodium; 352 mg potassium
Vitamin C (40% daily value)
Carbohydrate Servings: ½
Exchanges: 1½ fat, 1 vegetable, ½ medium-fat protein