Hasselback Zucchini “Pizzas”

Hasselback Zucchini “Pizzas”

2 Reviews
From: EatingWell.com, April 2017

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. 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.
  3. Bake the zucchini until tender, 25 to 30 minutes. Drizzle with oil and top with oregano. Serve with the sauce.

Nutrition information

  • Serving size: 1 zucchini & 2 Tbsp. sauce
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (40% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, 1 vegetable, ½ medium-fat protein

Reviews 2

February 24, 2018
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By: annnoe
Next time I'm going to try it with black olives and mushrooms.
June 02, 2017
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By: Penelope Wall
Love this idea for using up summer zucchini. A vegetable recipe my kids will actually eat!
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