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.

Carolyn Casner
Source: EatingWell.com, April 2017


Recipe Summary

20 mins
50 mins


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; protein 6.8g 14% DV; carbohydrates 6.2g 2% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 4g; fat 9.5g 15% DV; saturated fat 3.1g 15% DV; cholesterol 16.5mg 6% DV; vitamin a iu 395.5IU 8% DV; vitamin c 23.7mg 40% DV; folate 30mcg 8% DV; calcium 146.3mg 15% DV; iron 1mg 5% DV; magnesium 27.8mg 10% DV; potassium 351.5mg 10% DV; sodium 392.5mg 16% DV; thiamin 0.1mg 8% DV.

Reviews (2)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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